Vegan Tofu and Tomato Scramble
Tomato and shallots add extra flavor to this hearty breakfast dish. Serve with toast and garnish with fresh tomato slices.
INGREDIENTS | SERVES 2 to 3
- ¾ pound extra-firm tofu, drained, cut into ½-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper, divided
- ½ teaspoon turmeric
- 2½ tablespoons nutritional yeast
- 1 green onion, finely chopped
- 1½ tablespoons vegetable or peanut oil
- 2 thin slices ginger
- 2 shallots, chopped
- 2 tomatoes, halved and cut into wedges
- 2 tablespoons soymilk
Place the tofu cubes in a bowl. Use your fingers to break up the tofu until it has the texture of scrambled egg. Stir or use your fingers to mix in the salt, ½ teaspoon black pepper, turmeric, nutritional yeast, and green onion.
Heat a wok or skillet over medium-high heat until it is nearly smoking, and add the oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove from the pan.
Add the shallots to the wok or skillet. Stir-fry until they begin to soften, then add the tomatoes. Stir-fry the tomatoes for a minute, sprinkling with ½ teaspoon black pepper.
Add the tofu to the wok or skillet. Stir-fry for about 1 minute, then stir in the soymilk. Stir-fry for about 1 to 2 more minutes, until the scrambled tofu is light and fluffy. Serve immediately.
