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This scrambled tofu with browned onions and tomatoes is packed with flavor and reheats surprisingly well.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 small yellow onions, sliced
- Fine sea salt, to taste
- 1 large vine tomato, finely diced (see note below)
- 1 to 3 teaspoons Sriracha (or similar hot sauce), to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- Freshly ground black pepper, to taste
- One 14-ounce block soft or firm tofu, crumbled
- 1 to 2 tablespoons lemon juice, to taste
- Fresh herbs like cilantro, dill, parsley, or scallions, for serving
Instructions
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onions with a pinch of salt and cook, stirring frequently to prevent burning, until brown and crispy in places, 15 to 20 minutes.
- Add the tomatoes, sriracha to taste, 1/2 teaspoon paprika, 1/4 teaspoon each salt and turmeric, and lots of ground pepper. Cook until the tomatoes release some of their juice, 2 to 3 minutes.
- Add the tofu and 1 tablespoon lemon juice. Stir to combine – the tofu should turn yellow now. Cook just until the tofu is warmed through, 2 to 3 minutes more.
- Taste and season with more lemon juice or salt, if needed. Garnish with herbs before serving.
Notes
You can sub the tomato with 1 cup canned diced tomatoes.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 170
- Fat: 11.3 g
- Carbohydrates: 12.9 g
- Fiber: 3.5 g
- Protein: 9.5 g
Keywords: onions, tofu, scramble, breakfast, brunch
