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Tofu and Tomato

Michelle Jaelin
A plant-based version of scrambled tomato eggs. Seasoned with turmeric, curry powder and paprika for extra colour flavour!
Course Side Dish
Cuisine Chinese
Servings 2


  • 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


  • 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.


Goes well with rice or toast!
Keyword easy dinner, healthy, healthy dinners, healthy recipe