Tofu Scramble with Tomato, Scallions, and Parmesan
A savory, protein-packed breakfast that moves beyond the standard scramble.
Why This Recipe Works
Cooking the tomatoes until their moisture evaporates intensifies their flavor and prevents the scramble from becoming watery. The addition of Parmesan provides a savory, salty depth that balances the mild tofu perfectly.
Instructions
Heat the oil in a medium nonstick skillet over medium-high heat until it shimmers but does not smoke.
Add the shallot and cook until softened and translucent, about 2 minutes.
Add the tomato and garlic. Cook, stirring frequently, until the tomato releases its juices and the pan is no longer wet, about 3 to 5 minutes.
Stir in the crumbled tofu and cook until heated through and any remaining moisture has evaporated.
Add the Parmesan and scallions and fold gently until the cheese begins to melt and the scallions are just wilted.
Season with salt and pepper to taste. Serve hot, ideally alongside toasted crusty bread.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
