Fusion
Quick Tofu Scramble with Tomato and Onion
A simple and fast tofu scramble, mimicking scrambled eggs, with sautéed onion and tomato.
About this recipe
Quick Tofu Scramble with Tomato and Onion is a fusion breakfast for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around tofu and egg, and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200g tofu
- 1 egg
- 1/4 onion
- 1 clove garlic
- 1/2 tomato
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1 tbsp cooking oil
- to taste salt
- to taste black pepper
Equipment
Method
- 1
Crumble the tofu into a bowl. Finely chop the onion, garlic, and tomato.
~3 min
- 2
Heat cooking oil in a frying pan or wok over medium heat (setting 6/9 on gas stove). Add chopped onion and garlic, sautéSauté.Cook quickly in a little fat over medium-high heat, keeping the food moving.Glossary → until softened and fragrant, about 2 minutes.
~2 min
- 3
Add the chopped tomato and cook for another 2 minutes until slightly softened.
~2 min
- 4
Add the crumbled tofu to the pan. Break it up further with your spatula to resemble scrambled eggs. Cook for 3-4 minutes, stirring occasionally.
~4 min
- 5
Crack the egg into the pan with the tofu. Stir and scramble everything together until the egg is cooked through and well combined with the tofu mixture.
~2 min
- 6
Season with soy sauce, salt, and black pepper to taste. Stir in sesame oil just before serving.
~1 min
Smart swaps
Out of something? Try one of these.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Quick Tofu Scramble with Tomato and Onion take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: frying pan / wok, gas stove. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Tofu → tempeh, or chicken/prawns if you eat meat; Garlic → garlic powder (¼ tsp per clove) at a push; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Quick Tofu Scramble with Tomato and Onion ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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