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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
