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 ½ pack tofu dry and cut into 1.5 cm cubes; dice 1 tomato; mince 2 garlic cloves.
2. Heat 1 tbsp olive oil in a skillet over medium heat; pan-fry tofu until golden on all sides, about 3 minutes; set aside.
3. In the same pan, add a little more oil if needed; sauté garlic 30 seconds, then cook tomato over medium heat 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.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

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

Substitutions

Optional add-ins