Spiced Tofu Scramble with Cherry Tomatoes and Fresh Parsley Recipe

Introduction

Tofu scramble is a vibrant and satisfying plant-based alternative to traditional scrambled eggs. This dish is packed with flavorful spices and fresh ingredients, making it perfect for a nutritious breakfast or light meal.

Ingredients

• 1 tbsp cold pressed rapeseed oil
• 1 small onion, finely sliced
• 1 large garlic clove, crushed
• ½ tsp turmeric
• 1 tsp ground cumin
• ½ tsp sweet smoked paprika
• 280g extra firm tofu
• 100g cherry tomatoes, halved
• ½ small bunch parsley, chopped
• Rye bread, to serve (optional)

Instructions

1. Step 1: Heat the rapeseed oil in a frying pan over medium heat. Gently fry the sliced onion for 8 to 10 minutes until it becomes golden brown and sticky.
2. Step 2: Stir in the crushed garlic, turmeric, cumin, and sweet smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Roughly mash the tofu in a bowl with a fork, leaving some chunks for texture. Add the tofu to the pan and fry for 3 minutes, stirring occasionally.
4. Step 4: Increase the heat slightly, then add the halved cherry tomatoes. Cook for 5 more minutes, until the tomatoes start to soften.
5. Step 5: Fold the chopped parsley into the mixture and cook for a further minute. Serve the tofu scramble on its own or with toasted rye bread if desired.

Tips & Variations

• For extra creaminess, add a splash of plant-based milk when mashing the tofu.
• Try adding chopped bell peppers or spinach for more color and nutrients.
• Use smoked tofu instead of plain for a deeper, smoky flavor.
• Serve with avocado slices or hot sauce for added richness and spice.

Storage

Store any leftover tofu scramble in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra firm tofu?

Extra firm tofu works best for scrambling as it holds its shape and texture. Soft tofu will become too creamy and not provide the desired scramble consistency.

Is this dish gluten-free?

The tofu scramble itself is gluten-free, but if you serve it with rye bread, that will contain gluten. Use gluten-free bread or serve it alone to keep the meal gluten-free.

Spiced Tofu Scramble with Cherry Tomatoes and Fresh Parsley Recipe

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★★★★★

4.7 from 65 reviews

• Author: Luna
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

A delicious and nutritious tofu scramble packed with warm spices, sautéed onions, and juicy cherry tomatoes, perfect as a flavorful vegan breakfast or light meal. This dish offers a protein-rich alternative to traditional scrambled eggs, with vibrant colors and fresh parsley for a perfect finish.

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Ingredients

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Scramble

• 1 tbsp cold pressed rapeseed oil
• 1 small onion, finely sliced
• 1 large garlic clove, crushed
• ½ tsp turmeric
• 1 tsp ground cumin
• ½ tsp sweet smoked paprika
• 280g extra firm tofu
• 100g cherry tomatoes, halved
• ½ small bunch parsley, chopped

To Serve (Optional)

• Rye bread, toasted

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Instructions

1. Prepare the Pan and Onions: Heat 1 tablespoon of cold pressed rapeseed oil in a frying pan over medium heat. Add the finely sliced small onion and gently fry for 8 to 10 minutes until the onion becomes golden brown and sticky, stirring occasionally to ensure even cooking.
2. Add Spices and Garlic: Stir in the crushed garlic clove along with ½ teaspoon turmeric, 1 teaspoon ground cumin, and ½ teaspoon sweet smoked paprika. Cook the mixture for 1 minute, allowing the spices to release their aromas without burning.
3. Mash the Tofu: While the spices infuse, roughly mash the 280 grams of extra firm tofu in a bowl using a fork. Keep some chunks to retain texture in the scramble.
4. Cook the Tofu: Add the mashed tofu to the pan with the onion and spices. Fry for 3 minutes, stirring frequently to combine the tofu well with the spiced onion mixture and heat it through.
5. Add Cherry Tomatoes: Turn up the heat and add the halved 100 grams of cherry tomatoes to the pan. Cook for about 5 minutes until the tomatoes start to soften and release their juices, blending their freshness into the scramble.
6. Finish with Parsley: Fold in the chopped half small bunch of parsley to add a fresh herbal note. Stir gently to combine all ingredients evenly.
7. Serve: Serve the tofu scramble hot on its own or with toasted rye bread if desired. Note that rye bread is not gluten-free, so omit it if gluten intolerance is a concern.

Notes

• For a gluten-free option, serve the scramble without rye bread or substitute with gluten-free toast.
• Extra firm tofu works best to hold some texture and avoid a mushy scramble.
• Adjust spice quantities to suit your taste preferences—add a pinch of chili for heat if desired.
• This scramble makes an excellent plant-based protein breakfast or quick lunch.
• Use fresh parsley for the best flavor; cilantro could be a tasty alternative.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Vegan, International

Keywords: tofu scramble, vegan breakfast, plant-based protein, savory tofu, easy vegan recipe, healthy scramble