Herby scrambled tofu with griddled tomatoes
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This vegan alternative to scrambled eggs is a tasty way to start the day.
Ingredients
Cherry Tomatoes
400 g, on the vine
Olive Oil
3 teaspoon(s)
Plain Tofu
800 g, 2 x 396g packs extra-firm tofu
Garlic
2 clove(s), crushed
Turmeric
½ teaspoon(s)
Parsley, fresh
2 tablespoon(s), chopped
Chives, Fresh
2 tablespoon(s), chopped
Plain bagel thins
4 individual
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.
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