What are the benefits of a tomato tofu scramble for breakfast?

It’s high in protein, quick to make, and keeps you full without feeling heavy. Tomatoes add brightness and moisture, making the scramble juicy and flavorful. Plus, it’s all done in one pan — no mountain of dishes required.

How do I make tofu taste better in a scramble?

Start with firm tofu, dry it well, and cook it in a hot pan without stirring right away. Add turmeric, garlic powder, salt, and a dash of smoked paprika. Let the tofu get golden before adding juicy tomatoes — they’ll deglaze the pan and boost flavor.

Can I meal prep tomato tofu scramble in advance?

Yes! Make a double batch and store it in an airtight container in the fridge for up to 3 days. Reheat it in a skillet or microwave. It also works cold, stuffed into a wrap or tossed over greens for a quick lunch.

What type of tofu works best for scrambling?

Firm or extra firm tofu is ideal. Soft tofu will fall apart and create more of a mash than a scramble. Stick to the firmer textures so you can get those crave-worthy crispy bits.

Tomato Tofu Scramble – 1-Pot Vegan Breakfast for One

Name: Tomato Tofu Scramble Recipe
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Vegan

Description

This tomato tofu scramble is a one-pan, 10-minute vegan breakfast made for one. Juicy tomatoes, golden tofu, and bold flavor—without the mess.

Ingredients

1/2 block firm tofu (about 7 oz)

1 small tomato (diced)

1/2 tbsp olive oil

1/4 tsp turmeric

1/4 tsp garlic powder

Salt & pepper to taste

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Instructions

1. Pat tofu dry and crumble into a skillet

2. Add oil and cook tofu 2 minutes without stirring

3. Add diced tomato and spices

4. Stir and cook for 5–7 minutes until golden

5. Taste and adjust seasoning

6. Serve hot with optional toppings

Notes

Add spinach, bell pepper, or nutritional yeast for variation
Refrigerates well for up to 3 days
Best served fresh, but works great in wraps too