Roasted Cherry Tomatoes

Keep these on hand to dial up all your favorite meals. They are intensely flavorful roasted cherry tomatoes. Made by roasting in a hot oven with olive oil, salt, and a bit of brown sugar. So simple to make and so good!

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For a good part of the year, roasted cherry tomatoes factor into just about every meal. The cycle goes something like this: buy a lot of cherry tomatoes – red, orange, purple, yellow – they’re all a good. Rinse, roast, then put them on (and in!) everything. The tiny tomatoes collapse and caramelize  in a hot oven. The water bakes out of them, and you’re left with intensely concentrated flavor that adds a bolt of flavor to whatever you’re cooking.

deeply roasted cherry tomatoes on a sheet pan

I’ve included a version of this recipe in just about every cookbook I’ve written. It’s also embedded in many of the recipes on this site. I felt like it was time this superhero got a dedicated page.

Roasted cherry tomatoes like these are a simple way to boost an everyday meal, sandwich, or pasta bowl to the next level. They bring the flavor big time.

different color cherry tomatoes piled in a container

Tasty Ways to Use Roasted Tomatoes:

  • As a topping on avocado toast. Finish with a little squeeze of lemon and some chopped chives.
  • On polenta with lots of grated Parmesan cheese and a bit of chile oil.
  • They’re a great pizza topping and always welcome on flatbreads.
  • For an amazing compound butter, after allowing to cool completely, fold some of the tomatoes into a stick of softened butter. Add some snipped chives, and fresh thyme and use on everything from baked potatoes to homemade pasta.
  • As a brunch topping bar hero, we love them on waffles, frittatas, and tucked into a good omelette.
    yellow cherry tomatoes on a baking sheet

More Recipes with Roasted Cherry Tomatoes

This is a list of the recipes I’ve featured over the years that include roasted cherry tomatoes.

TLT sandwich pictured from the side with lettuce and roasted cherry tomatoes

TLT Sandwich: This is a vegetarian TLT sandwich inspired by the classic BLT sandwich. This version includes chipotle-marinated tempeh alongside oven roasted tomatoes, a bit of shredded lettuce, and a generous avocado slather on a thin slice (or two) of great bread.bowl of tom yum soup topped with tomatoes, mushrooms and lime wedge

California Tom Yum Soup: Roasted cherry tomatoes are a favorite topping on this twist on tom yum.

tortilla soup in a bowl topped with tortilla strips, sliced avocado, and sour cream
Vegetarian Tortilla Soup: This soup is all about the broth. And then all about the toppings. Roasted cherry tomatoes are a favorite way to finish tortilla soup along with thinly sliced avocado, and lots of tortilla chip matchsticks.

plate of quinoa mixed with roasted tomatoes, tofu, seeds, and kale
Heather Quinoa: The tomatoes are a major component in this favorite quinoa recipe. Tossed together with quinoa, pepitas, corn, kale, and tofu.bowl of panzanella made with bread, tomatoes, and sprouts

California Panzanella: I call this a wildcard panzanella. And it is a bit of a weirdo, but in a good way! Very Northern California and hippie in spirit. It features the roasted tomatoes, multi-grain bread, sprouts, grilled tofu, and a spicy peanut sauce.

 

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Better Breakfast Cereal

This is going to make your mornings better. Combine entire boxes of healthful cereal into your biggest bowl, add extra oats, oat bran, ground flax seeds, and freeze-dried berries. Now you have plenty of breakfasts ready to go.

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I’m going to share with you a bigger, better, crunchier breakfast cereal. Also more nutritious. Some of you aren’t going to be interested in this concept at all, and that’s cool. For some of you, this is going to be a game changer. Because all of the the components are dry, your are rewarded with weeks of quick breakfasts, and you can easily scoop some into baggies for simple travel breakfasts.

A large jar filled with homemade breakfast cereal

I had been making my own dry cereal breakfast blends for months before things started to get more interesting. I started making it in increasingly larger, and larger batches. We eventually got to the point where I like to cherry-pick boxes of favorite cereals, dump entire boxes into the most massive bowl I can find, and add quick oats, oat bran, ground flax, and freeze dried fruit. After that, give everything a good toss, and transfer to two XXXL glass Weck jars. The big-batch thing is the magic. Especially if you’re at all lazy, but still want a great breakfast.
Closeup photo of better breakfast cereal

A Custom Blend: Choosing Your Cereals

I’m including the recipe down below for what I think of as my “base” cereal recipe. That said, I encourage you to use it as a jumping off point. Try not to get hung up on whether you can track down the exact cereals I use. My cereals of choice are oat flakes, shredded wheat, plus some sort of dense nugget cereal. Broadly speaking, a mix of sugar-free / whole grain / high-fiber cereals is what you’re going for. Said another way, a mix of textures, and nutrient diversity.

two bowls filled with breakfast cereal

Better Breakfast Cereal: Variations

This is the berry version (photos above and below). But there are times I do a tropical version, swapping out the berries for freeze-dried bananas, pineapple, and apples. Big flakes of toasted coconut is also a good add. You can also introduce fresh fruit when you add the milk, along with anything else you have on hand that might be a bonus.

A Big, Crunchy, Better Breakfast Cereal

More Make-Ahead Breakfast Recipes

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Heather’s Quinoa

A one-skillet quinoa recipe – quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.

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This quinoa recipe is an odd bird of sorts, but it was so well received that I thought I’d share it with you. Heather, my sister was on her way over for lunch. Wanting to avoid a trip to the store, I committed myself to throwing lunch together using whatever I had on hand. 
Big plate of quinoa with tomatoes, pesto, and pepitas
Now, I rarely combine tofu with Italian-style sauces, but this (and a few other questionable culinary moves) came into play as I reached for ingredients from both fridge and freezer. Working toward a nutritious, somewhat balanced, in-the-realm-of-healthy main course here’s where I ended up. In a sentence – a skillet of quinoa, corn, chopped lacinato kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.

Roasted cherry tomatoes on a baking sheet
I’ve cooked this many times in the years since, and it’s a great late-summer recipe that comes together quickly, especially if you keep a few of the components on hand. For example, I like to keep big jars of roasted tomatoes at the ready. Toasted pepitas are often in a bowl on the counter. And at some point during any given week there is leftover quinoa.
pepitas toasted on a baking sheet

Heather’s Quinoa: Variations

There are infinite ways to switch this up. If I have paneer cheese on hand, I like to swap that in for the tofu. You brown the paneer in a skillet, the same way you would tofu, and it gets nice and sizzly. So good.

And while you can certainly swap in a wide range of grains here – rice, millet, etc. – I love it with quinoa. You see it pictured here with tri-color quinoa, but I often make it with the white variety. Th recipe calls for three cups of cooked quinoa, if you’re not sure how to make it, here’s a page with my preferred method of how to cook quinoa.

Pepitas are my go to for crunch. Seconds choice is toasted cashews (chopped  just a bit).

Big plate of quinoa with tomatoes, pesto, and pepitas
If you want to make this even more substantial, you can add in a couple hard boiled eggs, sliced into quarters, around the perimeter. 
Big plate of quinoa with tomatoes, pesto, and pepitas

I hope you enjoy this one as much as we did. The first time I made this was in 2008, and we still make it regularly. Especially when it is peak pesto season and cherry tomatoes are abundant. 

More Quinoa Recipes

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Turmeric Chickpeas with Garlic Tahini

A quick lunch. And a compelling reason to always keep turmeric chickpeas on hand!

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This was a quick, clean out the refrigerator lunch, and a compelling reason to always keep some of these turmeric chickpeas on hand. Turmeric Chickpeas with Garlic Tahini – simple, filling, and all-around good.

Turmeric Chickpeas with Garlic Tahini in a Bowl

With the tahini under-dressing and the broccoli situation, we’re not that far from this Curried Sheet Pan Broccoli. But here there’s no oven involved, and there’s the special chickpeas, and then whatever other green things you might have at the ready in your refrigerator. The whole thing is pretty loose, I mean you can toss pretty much anything on top of the tahini sauce, and it’s a yes.

More Chickpea Recipes

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Green Bean Salad with Peaches

This green bean salad with peaches can anchor many summer meals. It features caramelized onions, toasted nuts, dates, a jolt of serrano pepper and a unifying oregano-garlic drizzle.

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If you’re looking for the perfect side situation for all your summer meals, this green bean salad with peaches could be it. Plenty of caramelized onions, peach chunks, and toasted nuts make this salad seem a bit decadent. And then the heat of a serrano chile pepper along with a drizzle of strong oregano-garlic oil levels up the flavor in unexpected ways. Basically, it’s what I’ll be making with all my green beans in the coming weeks. It’s peak summer deliciousness.

green bean salad with peaches, nuts, caramelized onions in a pink bowl

Green Bean Salad with Peaches: The Ingredients

Here are a couple pointers as you’re sourcing ingredients for this recipe.

  • Green Beans: Look for tender green beans. I used green beans here, but I also look forward to making it with the beautiful yellow string beans we are starting to see at the market this time of year. Either will work beautifully. If I have extra time, I like to trim the tops and tails from the beans, cut them into bite-sized segments, and (extra credit) split them in half along the length. See photo above.
  • Nuts: You see toasted pine nuts used here. Toasted almond slices are also wonderful along with the peaches, and I can imagine toasted walnuts or pecans working well if you shifted into a late summer version of the salad. You could swap in roasted tomatoes for the peaches, etc.

ingredients for green bean salad arranged in small bowls

  • Peaches: Aim for ripe, flavorful peaches that aren’t overly soft. You want them to maintain structure when tossed with all the other ingredients.
  • Fresh oregano: You can also substitute fresh marjoram if that is what you have.

two peaches on a marble counter

The Garlic-Oregano Oil

This is the magic component here. I have you make more of this oil than needed because you’ll never want to be without it. It’s perfect drizzled on just about everything. Drizzle on grilled vegetables, quesadillas, tacos, baked pastas, fresh pastas, bean dishes, green salads. I could literally go on forever.
green bean salad with peaches, nuts, caramelized onions in a pink bowl

More Salad Recipe

Spicy Sesame Coleslaw

Coconut Corn Salad

Quinoa Salad

Cucumber Salad

Heirloom Tomato Salad

Summer Fruit Salad

– more salad recipes

 

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Otsu

You have to try this one! Soba noodles are tossed with a fiery ginger-sesame dressing and a generous amount of cucumbers, scallions, and pan-seared tofu. For over twenty years this has been a desert island recipe in our house.

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The last time I worked on this page was the day it was published here – July 19, 2004! We still make Otsu regularly, especially as the weather warms, and I thought this favorite deserved some fresh photos and a little update. I originally sold this recipe hard and asked you to “listen up close, because I am going to tell you about the best recipe I’ve come across all year.” Lol. Bold! Twenty years on though, I stand by this sentiment. It’s a great recipe, and here’s the story behind it.

otsu noodle bowl with soba, cucumbers and tofu

July, 2004 – A couple weeks back Wayne came home, pulled a page ripped from a magazine out of his pocket, unfolded it, and placed it on my desk. It was a recipe for a dish named Otsu, and was from a neat little restaurant nearby called Pomelo. Pomelo is tiny — and when I say tiny, I mean it is smaller than my kitchen here at home, the kind of place where you feel as if you can almost reach out and touch all four walls. The food there is delicious, and unless you are sitting at one of two tables, you will get to see your food prepared to order on a four burner stove as you sit at a stylish little counter overlooking the kitchen. We go to the Pomelo on Judah, there is another one on Church Street, and I think that one may be bigger.
ingredients on counter including soba, cucumber, dressing, cilantro, green onions

Otsu in Japanese can mean something is strange; quaint; stylish; chic; spicy; witty; tasty; romantic. In line with its namesake, this buckwheat noodle salad has a few distinctive sides to it. It is amazingly flavorful. It is substantial. And it has a feisty kick to it while being cool and refreshing at the same time. The noodles are tossed with a cayenne-spiked ginger-sesame dressing plus lots of cucumbers, scallions, and pan-seared tofu.

close-up photo of soba noodles

Otsu is great in so many scenarios! Lunch, dinner, potluck, picnic, warm or cold — this salad is going to be a hit. After you eat a serving of Otsu, you feel full but not sluggish, and you are ready to get on with your day.

plate of otsu on table with soba, cucumbers and tofu
The recipe was published in a publication called Culture & Cuisine. I wanted to share the recipe with you all so I emailed Rolf Bachmann at Pomelo and he was generous enough to give me permission. Enjoy!
otsu noodle bowl with soba, cucumbers and tofu

More Noodle Recipes

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Shaved Fennel Salad

This could very well be my favorite salad recipe from Super Natural Every Day – shaved fennel, arugula, zucchini coins, feta, toasted almonds.

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I have a couple regrets related to Super Natural Every Day. Nothing too major, but one is related to photography. I’ll start by saying it’s not always feasible to have a photo with every recipe in a cookbook. This is especially the case if you want other types of photos in your book, like I did. Here’s the problem – recipes with photos get *all* the love. No photo, the recipe runs the risk of getting glazed over. And in this case, one of my very favorite recipes from the book, this simple shaved fennel salad, doesn’t have a photo. So, here’s my attempt to remedy that.
shaved fennel salad in a salad bowl
I think I made this salad a dozen times or more during the time I was working on the book. And prior to that, I had it a number of times at my friend Malinda’s house, which is where I initially fell for it. It is a compelling combination of a short list of ingredients that don’t sound particularly exciting on the page, but come together into something more than the sum of their parts. Shaved fennel, thin zucchini coins, arugula, dill, nuts, and feta are tossed with fresh lemon juice, olive oil, and salt. That’s it, really. Dead simple.

close-up photo of arugula
 I use this mandoline to make feathery whispers of fennel, but if a knife is what you’ve got, that’ll work too. If you use a mandoline just be extra careful. Like many cooks, my worst kitchen incident involved a mandoline. 

close up photo of fennel that has been shaved on a mandoline
The version in my book calls for pine nuts, but I had sliced almonds on hand today, so that’s what I used instead. Either way. Helene shot a beautiful version of it on her site as well. Give it a go the next time you’re looking for salad inspiration!

shaved fennel salad in a salad bowl

More Salad Recipes

 

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Baked Oatmeal Cups

Baked oatmeal cups are the perfect on-the-go breakfast staple. These are made with oats, bananas, and lots of berries, then baked into golden deliciousness.

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My book Super Natural Every Day was published in 2011, and right away one of the most popular recipes in it was the baked oatmeal. The cookbook focused on recipes made with natural, minimally-processed ingredients and the baked oatmeal made with rolled oats, toasted nuts, and lots of berries became an simple go-to breakfast for a lot of people. I’ve baked endless variations on it in the decade since, and make a muffin tin version of the original recipe whenever we want an easy breakfast-on-the-go option.
baked oatmeal cups with lots of berries in a muffin tin

These baked oatmeal cups are made with rolled oats, chopped bananas, nuts and berries baked in a vanilla-spiked milk mixture (you can use whatever milk you like). You bake them until everything comes together in a golden topped breakfast on the go. They’re flourless and gluten-free if you source gluten-free oats. You can enjoy them dairy-free if you use dairy-free milk. All in all, they’re packed with goodness, kid-friendly, and super tasty. 
six baked oatmeal cups with lots of berries pictured from the side

Variations

The different variations on baked oatmeal cups are endless. For starters, you can experiment with different liquids. I’ve baked versions with everything from buttermilk to oat milk to coconut milk to toasted coconut milk(!). Next, you can switch up the fruits. These are berry and cherry-centric, but there’s no reason you can’t swap in sautéed apples, or caramelized bananas, or stone fruits like pluots and apricots. You can experiment with sweeteners – maple syrup works great. A decadent version I took note of last summer was featured chopped cherries and chocolate chunks. Also, you can always go back to baking the mixture in an 8×8-inch baking dish if you want. Other ideas:

  • Almond baked oatmeal cups: swap in almond extract for the vanilla extract, and use sliced almonds as your nut component
  • Vegan baked oatmeal cups: add I tablespoon chia seeds and 3 tablespoons of water to the wet mixture in the recipe in place of the egg.
  • Play around with your spices: go beyond the cinnamon.
  • Dial up the coconut and citrus: coconut baked oatmeal

ingredient photo including strawberries, blueberries, walnuts, oats, and brown sugar
For the batch I made last week, I had lots of blueberries and strawberries from the farmers’ market. Cherry season just kicked off as well, and they’re so perfect and sweet. I pitted and added some of those to the mix as well. 
a bowl of ingredients including bananas, blueberries, oats, and walnuts
To make the oatmeal cups you combine the dry ingredients and fruit, and then combine it with the wet ingredients in a large bowl. Wait a few minutes to allow the mixture to come together a bit, the oats will start to absorb some of the liquid.
oatmeal cup batter in muffin tin on a counter before baking
One technical tip here: you want to fill each muffin cup roughly 3/4 full. You also want a balanced mixture of oats and any of the residual liquid. You can see in the photos above and below what the pan should look like prior to baking.
close up photo of oatmeal cup batter in muffin tin on a counter before baking

How To Store Baked Oatmeal Cups

To save any baked oatmeal cups you aren’t consuming on your baking day you have a few options. You can store them, refrigerated, in an air-tight container, for a few days. Bring them back to room temperature before serving or reheat in a toaster oven, etc.baked oatmeal cups on marble counter

How To Freeze Baked Oatmeal Cups

Yes, you can freeze them! Allow baked oatmeal cups to cool completely prior to freezing. Arrange in a single layer on a baking sheet and freeze. Transfer to freezer-safe bag for up to a month or so. Allow the oatmeal cups to come back up to room temperature before serving. You can reheat them for extra goodness. If you know you want oatmeal cups for breakfast, allow them to thaw in the front of the refrigerator overnight. Go from there in the morning.

baked oatmeal cups on marble counter

More Favorite Oatmeal Recipes

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Shredded Un-Chicken Salad

A vegetarian take on the Chinese chicken salad of my youth. Toss shredded lettuces and cabbage, lots of cilantro, green onions, and the protein of your choice with a strong sesame-soy dressing punctuated with the bite of hot mustard. Forever one of my favorite salads.

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This has been an evolving recipe over the past twenty years and I think it *finally* nails all the notes I love in a great Chinese chicken salad. Specifically, it’s a vegetarian take on what I think of as the amazing Chinese chicken salads of my youth, circa the 1980s. This version includes all my favorite components – the awesome super-strong hot mustard & sesame-soy dressing, the pile-it-on approach to cilantro, the scallions and toasted nuts. Then, with this version, you introduce some sort of alternate protein (or plant-based chicken). The whole situation is compiled into a feathery, light mountain of deliciousness.
vegetarian version of chinese chicken salad recipe - salad served in a large, wide bowl

Protein: You Have Options

In place of shredded chicken, in the traditional version, you have options. I’ll be honest and say, I’m not a huge fan of the highly-processed plant-based meats available, but there is one brand of plant-based chicken Wayne buys on occasion. This one – green bag, original (*not sponsored). I occasionally reach for it, especially in a recipe like this one, when I’m really chasing the nostalgia. Anyway, it’s the best I’ve tasted. Alternately, if you’re willing to let go of the chicken angle – a hard-boiled egg, or a bit of pan-fried tofu is all you need to make a one bowl meal of things.
ingredients for shredded un-chicken salad arranged on a countertop

On The Go: Shredded Un-chicken Salad in a Jar

This makes a great on-the-go salad. Here’s the plan. Place the lettuce / cabbage mixture in a large jar, with the plant-based chicken, egg or tofu tucked into that jar as well. The dressing should go in a separate jar, and a little side container is the way to keep the nuts crunchy. Deploy a little ice pack. Then when you’re ready, a quick toss, and you’ve got a beautiful, vibrant salad. It’s a good one for work, or picnic, or potluck.

ingredients for shredded un-chicken salad arranged on a countertop


One More (optional) Component

There was always a crunchy component to the chicken salads I love most as a kid. It was either tons of strips of fried wonton wrappers or fried thin rice noodles (vermicelli). I don’t love deep frying, so I normally skip this component when I make this salad at home, but you can certainly add it if you like.
vegetarian version of chinese chicken salad recipe - salad served in a large, wide bowl
The photo above is the version I made yesterday using plant-based chicken, apples, and cashews along with shredded cabbage, arugula, and little gem lettuces. And the version below is from a few years back. You can see there’s a bit of radicchio, sprouts, peanuts, and some watermelon radishes. This is a long way of saying, you can play around with different components of this salad based on what you have on hand. The dressing really brings is all together!
vegetarian version of chinese chicken salad recipe - salad served in a large, wide bowl

More Salad Recipes

Few people love a shredded salad or slaw more than me. So, if you’re ready to show off your knife skills here are a few favorites.

vegetarian version of chinese chicken salad recipe
Enjoy and let me know in the comments if you land on any adaptation that you like in particular!

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Tofu Scramble

This tofu scramble is fast, flavorful, and a wonderful egg-free savory breakfast. Made with spinach, curry powder, nutritional yeast, garlic, and onions, this is the version we’ve been making for years!

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Tofu scramble — two words that trigger visions of 70s-era hippie cookbooks, but also the college town vegetarian cafes of the 80s and 90s. And I’m here for it. Still! After all these years. A tofu scramble is a great savory breakfast or brunch option, and deservedly more popular than ever. There are endless variations out there, but more often than not, I stick close to the spinach-flecked version I’ve been making most of my adult life. It is flavor-packed with curry powder, starts with a simple onion-garlic base, and comes together in no time.
tofu scramble with skillet potatoes in a bowl

A Bit of Context

As someone who has lived nearly my whole life in coastal California, tofu scrambles have always been around. Or, that’s how it has felt. I associated the tofu scramble with the vegetarian and vegan diets popular among hippie communities of the 1960s and 1970s. Over the years, tofu scramble recipes were published in niche cookbooks and counter-cultural books that became immensely popular – for example, Diet For a Small Planet, Rebar: Modern Food Cookbook, The Tassajara Recipe Book, The Modern Vegetarian Kitchen, and Vegetarian Cooking for Everyone. Newspapers and magazines increasingly published tofu scramble recipes in the 1980s and 1990s and the popularity of the preparation expanded. Then the internet came along and boosted the reach to new audiences more rapidly through blog posts and socially networked videos, and here we are!

Why are tofu scrambles increasingly popular?

People seem to be looking to replace what is familiar to them with meat-free alternatives to traditional breakfast dishes. As people aspire to increase the number of plant-based meals into their lives, an eggless scramble is a satisfying, hearty, and versatile vegan breakfast option that can be customized to suit a wide range of taste and dietary preferences. It’s high in protein, delicious, and (when done well) packed with flavor.

Switch it up!

Think of it this way, a tofu scramble is a great vegan alternative to scrambled eggs. If you miss the taste and feel of scrambled eggs, a tofu scramble can be a great alternative. The word “scramble” is misleading in this context, because you’re not scrambling eggs in this case, but you get the idea. Even if you do eat eggs, this recipe is worth a try. It’s a versatile alternative, and an all-around crowd-pleaser. But, honestly, you don’t need to think of it as an alternative to anything. It’s just a delicious something to eat in its own right. And! It’s a great one-pan camping recipe, and clean up is a breeze.
spinach and tofu ingredient on plates

Secrets To Making a Great Tofu Scramble

For this tofu scramble recipe, there are a few things to pay attention to.

  1. Buy extra-firm tofu: For this recipe, go with extra-firm tofu. Keyword is extra.
  2. Press the tofu: The goal here is to confidently press as much liquid from the tofu as possible. Wrap the tofu in a clean towel, or bundle of paper towels until all the extra moisture is gone. Some people have  If you the patience to let the tofu sit under a press for a long time, but typically that’s not me. Sourcing extra-firm tofu, and a quick press is all you need for this scramble.
  3. Use strong seasoning: Perceived blandness of the tofu is one of the common criticisms leveled against a tofu scramble recipe. Tofu can be a beautiful ingredient, simply prepared on its own, but in this case we’re looking to super-charge it with color and flavor. Use a favorite curry powder, and be sure to season the scramble to taste prior to serving with salt. This little step makes all the difference.
  4. Add seasonal vegetables: One of the great things about a tofu scramble is the versatility. In this recipe I feature spinach as the vegetable. It brings, color, nutrition, and diversity to the scramble, but I encourage you to use what is available and in season. You can all other quick cooking vegetables along with the spinach or in place of it. Asparagus, broccoli florets, cabbage, cauliflower florets, zucchini, and cherry tomatoes are all great options.

tofu scramble ingredients on a table

Key Tofu Scramble Ingredients

  • Tofu: This recipe calls for extra-firm tofu. It crumbles into curd-like clusters, mimicking the shape and texture of a well-cooked scrambled egg. There is an argument for experimenting with silken tofu here. Silken tofu lends a creamier, loose texture to a scramble. There is a technique to cooking a tofu scramble with silken tofu, I hope to feature here in the near future. For this recipe, extra-firm is the key.
  • Spices & Seasonings: No one loves a bland scramble. Spices and seasonings are the key to a great tasting version.

chopped onions and garlic cooking in a large skillet
I made this scramble the other morning while we were camping. It’s the sort of one-pan meal I love when I’m cooking on a small stove.
onions, garlic, curry powder cooking in a skillet
Here you see the onions and garlic cooking in the hot pan. The curry powder is sprinkled into the pan and it smells absolutely amazing!
tofu scramble ingredients cooking in a skillet
Then the tofu is added. You can see the size of the crumble here in this picture. How large or small you crumble the tofu is up to you. I like some larger pieces, they simulate some of the texture you get with traditional scrambled eggs.
tofu scramble with added spinach in a hot skillet
In goes the spinach. The leaves will collapse quickly as you stir and flip the mixture.
smashed skillet potatoes in a skillet
Once the scramble is cooked, I like to use the same skillet to make a side of smashed skillet potatoes from potatoes I boiled the night before.
tofu scramble served on a plate on a picnic table

What To Eat with Tofu Scramble

One of the things I love about a tofu scramble, it the versatility. Many of the things you can do with a traditional egg-based scramble, work nicely with tofu scramble as well. Here are some favorites:

  • Potatoes: smashed skillet potatoes are a favorite accompaniment. Pictured throughout this post.
  • Tacos: use the scramble as a component in breakfast tacos.
  • Breakfast sandwiches: smear bagels, toast, or English muffins with avocado or another favorite slather. This will help hold the scramble in place. Start with good bread, make it toast, and go from there.
  • Breakfast burrito: use the scramble as a component in a breakfast burrito. Beans, avocado, salsa, and whatever else you love to put in your morning burrito.

tofu scramble in a bowl with skillet potatoes

More Favorite Tofu Recipes

More Camping Recipes

 

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