Tofu Scramble with Tomato, Scallions, and Parmesan
A savory, protein-packed breakfast with the texture of soft-scrambled eggs
Why This Recipe Works
This scramble relies on searing the moisture out of the tomatoes to prevent the tofu from becoming soggy. It is a fast, savory alternative to eggs that carries the sharp saltiness of Parmesan beautifully.
Instructions
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the shallot and cook until softened and translucent, about 2 minutes.
Add the tomato and garlic to the pan. Cook, stirring frequently, until the tomato has broken down and the liquid has evaporated, 3 to 5 minutes.
Stir in the crumbled tofu, turmeric, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the tofu is heated through and has absorbed the yellow hue of the turmeric.
Off the heat, stir in the Parmesan and scallions until the cheese just begins to melt. Serve hot with toast or roasted potatoes.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served immediately; leftovers can be refrigerated for up to 2 days and reheated in a skillet.
