Scrambled Tofu With Tomatoes, Scallions and Soy Sauce – a delicious recipe with neutral oil, tomatoes, Salt, firm, scallions, Soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Put the oil in a deep skillet over medium heat.
2
When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
3
Crumble the tofu with your fingers and add it to the pan along with the scallions.
4
Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes.
5
Serve, drizzling with soy sauce at the table.
6
Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup.
7
Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving.
8
Skip the soy sauce and drizzle with a little more olive oil at the table if you like.
83
kcal
Calories
8
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons neutral oil, 1 1/2 cups chopped tomatoes, Salt and ground black pepper, 1 pound firm tofu, drained, and more.
Yes, Scrambled Tofu With Tomatoes, Scallions and Soy Sauce falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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