Scrambled Tofu With Tomatoes, Scallions and Soy Sauce

Add cumin and turmeric

I fried green onion in the oil before adding the other ingredients to give it another oomph. I also add a little chili oil for a kick.

Started by sauteeing onions, then added tomatoes. Added garlic. After about 10 minutes, added tofu and scallions. Cooked for a couple minutes then added red pepper flakes and soy sauce. Mixed and took off heat and served.

Try substituting a 4.5 oz. can of FIRE ROASTED diced tomatoes. Definitely include the spinach suggested by Josh. Tasty!

I have made a slightly different version and it turned out great: - sautéed onion and garlic in EVOO - added a cup of diced tomatoes and a couple of Thym sprigs and then a cup of corn. Meanwhile, crumbled 400 g of tofu and added 100ml of Soy milk, 2 teas spoons of mustard, a pinch of turmeric and black salt (kala Namak). Added the tofu mixture and cooked 5 minutes on high and 10 more minutes on low heat with 1/2 cup of basil. The result was very tasty, even for my husband who is not a Tofu fan.

Go to instructions for the basis of tofu scramble with lots of opportunity to use what’s in my kitchen. Today it was left over sheet pan onions and fresh spinach. Then the tofu. Salt, pepper and some tumeric. Wish I could add the photo of how delicious this looks. As to favor? It does blow my mind.

Simple, simple, flavorful. On a lazy day or in a pinch this recipe will come in handy. Needs nothing more to be tasty. You could amend it like crazy, but why bother?

Quick, simple vegan meal. Made it with early fall tomatoes from my CSA that weren't quite good enough to eat raw. Good on rice with a few drops of toasted sesame oil.

I make a version of this except I use oyster sauce instead of soy sauce and serve it over steamed rice. It's savory with a hint of sweetness and tastes way better than scrambled eggs.

I've loved this recipe and make it several times a week currently. My favorite addition is to throw some spinach in there to give this some more 'oomph' and it's a delicious and healthy addition - the soy sauce really brings out the best of the spinach too!

I've made a variation of this recipe for 30 years. I sautee diced onions (white) in butter or margarine and add the crumbled tofu. Along with granulated garlic and a red spice like cajun seasoning or paprika, the spice that really accents the dish is nutritional yeast - a yellowish, flavoring agent found mostly in health food stores. It gives the scrambled tofu a very nice taste. I love to put this on toasted bread with a slice of veggie Canadian (Yves) bacon and eat it as a sandwich. Yum.

This recipe doesn't even need the oil, it's an unnecessary, flavorless and high-calorie addition. If you've got a nonstick skillet just use gentle heat and start with the tomatoes and onion together in the pan. Adding seasonings here really brings out their flavors and as the mixture begins to simmer I add the tofu and mash it in the pan to give it a little more water to simmer in. After a few minutes it's ready to go and amazing (for a tofu-based dish)!

It also works great using any leftover vegetable side dish, rice and beans, or other cooked grains/veggie dishes in place of the tomatoes/scallions.

This isn't going to blow anyone's mind taste-wise, but it's good and comforting and it's so easy, versatile, and quick to make that I can imagine eating it many more times.