Smoky Scrambled Tofu with Tomatoes and Chile by Deborah Madison
Brighten up your breakfast or brunch with Deborah Madison's vibrant Smoky Scrambled Tofu with Tomatoes and Chile! This plant-based dish is a savory explosion of smoky paprika, earthy cumin, and golden turmeric, perfectly complementing the crumbled tofu. Juicy, ripe tomatoes and a touch of heat from green chile bring depth and freshness, while fragrant garlic and onion build an aromatic base. Finished with fresh cilantro and a squeeze of zesty lime, this quick and easy recipe is ready in just 25 minutes, making it an ideal choice for busy weeknights or leisurely mornings. Perfect on its own, or served with crusty toast, fluffy rice, or a crisp salad, this dish is a flavor-packed, healthy, and satisfying option for any meal.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp turmeric powder
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 ripe tomatoes, diced
- 1 green chile, finely chopped
- 2 tbsp fresh cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 lime wedges, for serving
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes.
Crumble the tofu into small pieces with your hands or a fork and set aside.
In a small bowl, mix together the smoked paprika, ground cumin, and turmeric powder. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomatoes and chopped green chile to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to break down.
Push the vegetables to one side of the skillet and add the crumbled tofu to the empty side. Sprinkle the spice mixture over the tofu and stir well to coat evenly.
Mix the tofu with the vegetables in the skillet and cook for 5-7 minutes, stirring frequently, until heated through and the tofu absorbs the flavors.
Season with salt and black pepper to taste, and stir in the chopped cilantro just before serving.
Serve warm with lime wedges on the side for an extra burst of freshness. Enjoy on its own, or pair with toast, rice, or a leafy salad.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 20.4 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
