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Scrambled Tofu with Tomatoes

In the mood for breakfast for dinner? This vegan version of scrambled eggs is fast, wholesome, and so delicious even tofu skeptics will enjoy it.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
235 calories per serving


> 2 tbsp canola oil
> 8 oz cherry tomatoes
> 1 shallot
> 1 (14 oz) package firm tofu
> 1/2 tsp ground turmeric
> 1 tsp celery salt
> 1/4 cup  parsley leaves
> 4 slices wholegrain bread


Heat 1 tbsp oil in a nonstick skillet over medium-high heat and add the tomatoes cut side down. Cook for 3 min. Transfer tomatoes to a bowl. Wipe the pan clean with paper towels.
Finely chop the shallot. Drain the tofu. Add the remaining 1 tbsp oil to the skillet and sauté the shallot over medium heat for 3 min. Add the tofu, turmeric, and celery salt. Using a spatula, break the tofu into small pieces. Stir-fry over medium heat for 4 min. or until mixture is cooked through. Add pepper to taste.
Finely chop the parsley and toast the bread. Top the toast slices with the scrambled tofu and tomatoes and sprinkle with the parsley.


The turmeric won’t add much flavor to the tofu, but it will give it the same yellowish color as scrambled eggs. It is also prized for its anti-inflammatory benefits.

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