Photo of Herby scrambled tofu with griddled tomatoes by WW

Herby scrambled tofu with griddled tomatoes

Points® value
Total Time
20 min
10 min
10 min
This vegan alternative to scrambled eggs is a tasty way to start the day.


Cherry Tomatoes

400 g, on the vine

Olive Oil

3 teaspoon(s)

Plain Tofu

800 g, 2 x 396g packs extra-firm tofu


2 clove(s), crushed


½ teaspoon(s)

Parsley, fresh

2 tablespoon(s), chopped

Chives, Fresh

2 tablespoon(s), chopped

Plain bagel thins

4 individual


  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.