As a vegan, tofu is one of my favorite protein sources, and I’m always looking for new ways to enjoy it. This Tomato Tofu Scramble is my newest way, it’s super easy to make, packed with flavor, and has the perfect balance of heartiness and comfort.
It’s basically a hybrid between classic tomato scrambled eggs and the Italian dish Pappa al Pomodoro, making it a warm, satisfying dish that pairs beautifully with crusty bread!
This dish is simple, wholesome, and uses pantry-friendly ingredients. It’s high in protein, rich with umami from the tomatoes and black salt, and has a savory depth thanks to slow cooking.
Tomato Tofu : Ingredients You’ll Need and Possible Substitutions
- Canned tomatoes: Use high-quality tomato passata/polpa or diced canned tomatoes for the best flavor. Fresh tomatoes can be used if they are ripe and juicy.
- Tomato paste: Adds depth and umami. You can substitute it with sun-dried tomatoes.
- Onion: Provides sweetness and a rich base. Shallots can be used instead.
- Tofu: Firm or extra-firm tofu works best.
- Turmeric: Gives a warm, earthy flavor and a golden hue. You can skip it if needed or use smoked paprika for a different twist.
- Black salt (Kala Namak): Adds extra flavour. Can be omitted
- Dried basil: Enhances the dish with a subtle herbal note. Fresh basil or oregano can be used for a fresher taste.
- Extra virgin olive oil: Used for sautéing and finishing. You can swap it with avocado oil or vegan butter for a richer flavor.
Tomato Tofu Step-by-Step Instructions
Start by heating 1-2 tablespoons of extra virgin olive oil in a pan over medium heat. Add the finely chopped onion and sauté it until soft and translucent, about 5-7 minutes. This step helps to build a rich, sweet base for the dish.
Once the onion is softened, stir in the tomato paste. Cooking the tomato paste for a minute or two helps to deepen the flavor and remove any raw bitterness. It also enhances the umami taste of the dish.
Take your block of tofu and break it up with your hands directly into the pan. You can crumble it into larger or smaller pieces depending on your texture preference. The tofu will absorb all the flavors from the tomatoes and spices as it cooks.
Pour in the canned tomatoes, together with half the can of water. Use a spoon to break them up slightly if they’re whole. Then, add the turmeric, black salt and dried basil.
Allow everything to simmer gently over low heat for at least 25 minutes. This slow cooking process allows the flavors to meld together beautifully, making the tofu tender and flavorful. Stir occasionally to ensure even cooking and prevent sticking.
Drizzle a little more olive oil on top for added richness. It’s great with some bread!
Tips and Variations
- Add More Veggies: Bell peppers, spinach, or mushrooms would make great additions.
- Use Fresh Herbs: If you have fresh basil on hand, swap it for the dried basil for an even fresher taste.
DID YOU MAKE THIS RECIPE?
If you try this tomato tofu lentil scramble, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Tomato Tofu (Scrambled)
Ingredients
- 1 can tomato passata/polpa 400g/14oz
- 1 tbsp tomato paste
- 1 onion
- 250 g tofu 8 oz
- 1 pinch of turmeric
- 1/2 tsp black salt
- 1 tsp dry basil
- extra virgin olive oil to taste
- salt
Instructions
- Start by heating 1-2 tablespoons of extra virgin olive oil in a pan over medium heat. Add the finely chopped onion with a pinch of salt and sauté it until soft and translucent, about 5-7 minutes. This step helps to build a rich, sweet base for the dish.extra virgin olive oil, 1 onion
- Once the onion is softened, stir in the tomato paste. Cooking the tomato paste for a minute or two helps to deepen the flavor and remove any raw bitterness. It also enhances the umami taste of the dish.1 tbsp tomato paste
- Take your block of tofu and break it up with your hands directly into the pan. You can crumble it into larger or smaller pieces depending on your texture preference. The tofu will absorb all the flavors from the tomatoes and spices as it cooks.250 g tofu
- Pour in the canned tomatoes, together with half the can of water. Use a spoon to break them up slightly if they’re whole. Then, add the turmeric, black salt and dry basil.1 can tomato passata/polpa, 1 pinch of turmeric, 1/2 tsp black salt, 1 tsp dry basil
- Allow everything to simmer gently over low heat for at least 25 minutes. This slow cooking process allows the flavors to meld together beautifully, making the tofu tender and flavorful. Stir occasionally to ensure even cooking and prevent sticking.
- Drizzle a little more olive oil on top for added richness. It’s great with some bread!
