Tomato Tofu Scramble

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Growing up my grandmother used to make scrambled eggs with tomatoes. But since I don’t eat eggs anymore, I had to recreate my grandmothers dish without compromising flavor. Here I was able to substitute the eggs with Tofu, and not lose the flavor of my grandmother’s cooking. This dish sure brought back lots of happy memories.


1-14oz Organic Extra Firm Tofu, rinsed & drained
1 small onion, diced
3-4 garlic cloves, minced
1 pint cherry tomatoes, diced
1/4 tsp turmeric
1/4-1/2 tsp jalapeño pepper
1 Tbsp tomato paste
1 Tbsp unfortified nutritional yeast
1 Tbsp Bensons Salt Free Seasoning
Black pepper to taste


1-In a large pan over medium-high heat, dry sauté onion, adding water as needed, until the onions are caramelized.
2-Next add the chopped tomatoes, cook until softened
3-In the meantime, remove the excess liquid from tofu. Then crumble tofu and chop tomatoes.
4-Add the crumbled tofu to the pan. Reduce heat and cook about 10 minutes. Stirring occasionally, start to add the turmeric, garlic, tomato paste, nutritional yeast, jalapeño pepper and black pepper. Stir well.

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