Dinner

Spicy Tofu Scramble with Cherry Tomatoes and Parsley Recipe

ByNoah Steele November 4, 2025November 4, 2025

Introduction

This vibrant tofu scramble is a delicious and nutritious alternative to traditional scrambled eggs. Packed with warm spices and fresh vegetables, it makes for a satisfying breakfast or light meal that’s easy to prepare.

The image shows a white plate on a white marbled surface with a square piece of dark brown toast in the center. On top of the toast, there is a colorful layer of scrambled eggs mixed with sliced bright red cherry tomatoes and fresh green herbs scattered throughout. The texture of the eggs looks soft and fluffy, contrasting with the firm toast below. A silver fork rests on the right edge of the plate, angled toward the toast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp cold pressed rapeseed oil
1 small onion, finely sliced

1 large garlic clove, crushed
½ tsp turmeric

1 tsp ground cumin
½ tsp sweet smoked paprika

280g extra firm tofu
100g cherry tomatoes, halved
½ small bunch parsley, chopped

Rye bread, to serve (optional)

Instructions

Step 1: Heat the rapeseed oil in a frying pan over medium heat. Add the finely sliced onion and gently fry for 8 to 10 minutes until golden brown and sticky.
Step 2: Stir in the crushed garlic, turmeric, ground cumin, and smoked paprika. Cook for 1 minute to release the spices’ aromas.

Step 3: Roughly mash the tofu in a bowl using a fork, leaving some chunks for texture. Add the tofu to the pan and fry for 3 minutes, stirring occasionally.
Step 4: Increase the heat and add the halved cherry tomatoes. Cook for another 5 minutes or until the tomatoes start to soften.
Step 5: Fold the chopped parsley through the scramble, then serve immediately on its own or with toasted rye bread.

Tips & Variations

For extra richness, add a splash of soy sauce or tamari while cooking the tofu.
Swap parsley for fresh coriander or chives for a different herbal note.
Add chopped bell peppers or spinach for more color and nutrients.

Use gluten-free bread if you need a gluten-free option.

Storage

Store any leftover tofu scramble in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Be careful not to overcook during reheating to maintain texture.

How to Serve

A piece of dark brown toast sits in the middle of a round white plate, topped with a colorful mix of soft scrambled yellow eggs mixed with bright red cherry tomato halves and specks of green herbs scattered on top. To the right of the toast, a silver fork rests partially on the plate. The plate is placed on a white marbled surface with a blue cloth partially visible. The colors are vibrant and fresh, showing a simple but tasty breakfast dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra firm tofu?

Extra firm tofu works best for scrambling because it holds its shape better and provides a chunkier texture. Soft tofu will be too delicate and may become mushy.

Is this recipe suitable for meal prep?

Yes, tofu scramble can be made in advance and stored in the fridge for a couple of days, making it a convenient option for quick breakfasts or lunches.