Garlic Tomato Tofu Scramble

Steps

How to make it

Prep 6 min · Cook 10 min

1. Beat 2 eggs with a pinch of salt; pat 150 g firm tofu dry and cut into 1.5 cm cubes; cut 1 tomato into chunks; mince 2 garlic cloves.
2. Heat 1 tsp olive oil in a skillet over medium heat; sear the two broad sides of the tofu for 1–2 minutes per side until lightly golden, then set aside.
3. Add the remaining 1 tsp olive oil to the same pan; sauté garlic for 30 seconds, then cook tomato over medium heat for 2 minutes until slightly soft and juicy.
4. Return tofu and gently toss so tomato juices coat the cubes.
5. Push ingredients to one side; pour in eggs; when half-set, gently fold into soft curds over about 1 minute.
6. Drizzle 1 tsp soy sauce down the pan edge, toss quickly, and serve while eggs stay moist and garlicky.

Tips & storage

Make it easier

• Do not overcook the eggs—slightly soft curds taste best.
• Pat firm tofu dry before frying so it browns more readily and stays intact when folded with the tomato and egg.

Best fresh; refrigerate up to 1 day and reheat through.

Substitutions

Optional add-ins