Herby Scrambled Tofu with Griddled Tomatoes



Total Time: 20 min
Prep: 10 min
Cook: 10 min
Serves: 4
Easy


This vegan alternative to scrambled eggs is a tasty way to start the day.
Ingredients
  • 1 1/4 cup cherry tomatoes, on the vine
  • 3 teaspoons olive oil
  • 3 cups plain tofu, (2 x 14 oz/396g packs extra-firm tofu)
  • 2 garlic cloves, crushed
  • ½ teaspoons turmeric
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 4 plain Bagel Thins

Instructions
  1. Set a nonstick griddle pan over a medium heat. Brush the tomatoes with a little of the oil and season to taste. When the pan is hot, add the tomatoes and cook for 4-5 minutes until tender and blistered.
  2. Meanwhile, drain the tofu and gently squeeze out any excess liquid. Crumble the tofu into a bowl so you have even-size pieces without any large chunks.
  3. Add the remaining oil to a large nonstick frying pan and set over a medium heat. Add the crushed garlic and cook for 1 minute until fragrant, then add the tofu and cook, stirring gently, for 3-4 minutes.
  4. Sprinkle the turmeric over the tofu, then cook for a further 2-3 minutes, stirring gently, until the tofu is yellow throughout. Remove from the heat and stir through the chopped fresh herbs, then season to taste.
  5. Toast the bagel thins and serve topped with the scrambled tofu and the grilled tomatoes, with the extra chopped fresh herbs scattered over. 😋