Tomato Scrambled Tofu

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tomato scrambled tofu recipe
From Stonesoup
serves 2
I’m a big fan of scrambled tofu after discovering it during my ‘vegetarian month’ last year. I’m happy to eat it out of a bowl on its own, but you could easily serve on top of toast or with some pasta if you fancy.

Feel free to spice this up with a little fresh or dried chilli. A little smoked paprika will take it to a new level, but you don’t have to go there. Roast red peppers would also work well.

300g (10oz) firm tofu, drained & crumbled
4 tablespoons tomato paste
steamed broccoli, to serve

1. Heat a few tablespoons olive oil in a large frying pan (skillet).

2. Add tofu and stir fry, breaking it up further with a fork or spoon. Cook for a few minutes.

3. Add tomato paste. Continue to cook and stir for a few more minutes until everything is hot and the tofu is well scrambled.

4. Taste and season. Serve with broccoli tossed in a little oil and lemon juice on the side.