Tofu and Tomato
A plant-based version of scrambled tomato eggs. Seasoned with turmeric, curry powder and paprika for extra colour flavour!
Ingredients
- 1 tsp cooking oil
- 2 cloves garlic minced
- 1 block (400g / 14 oz) medium to firm tofu
- 1 cup diced tomato about one medium tomato
- 2 cups fresh baby spinach roughly chopped
- 2 Tbsp rice vinegar
- ¼ tsp turmeric
- ¼ tsp paprika
- ¼ tsp curry powder
- ½ tsp salt
- ¼ tsp white pepper
- 2 Tbsp sliced green onions green parts only
- 2 tsp sesame seeds
Instructions
- Remove block of tofu from package. Drain, rinse and pat dry.
- In a frying pan on medium high heat, add oil and garlic. Stir until fragrant, about 1 min.
- Add tofu and heat for 3-4 minutes, until bottoms begin to brown.
- Add tomatoes and stir fry for 2-3 mins.
- Add spinach and stir fry for 1 min.
- Add rice vinegar and stir.
- Turn heat down to medium. Add turmeric, paprika and curry powder and stir until spices are evenly distributed.
- Add salt and pepper and mix together.
- Remove from heat. Top with green onions and sesame seeds.
Notes
Goes well with rice or toast!