Waitrose and Partners
Tofu scramble & tomato stir fry with rice

Tofu scramble & tomato stir fry with rice

A play on a Chinese-style dish, traditionally made with eggs. The tofu works has a similar bounce and creaminess to make a clever, comforting vegan dinner.

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VeganVegetarianHealthyHigh protein1 of your 5 a day9 plant varieties
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Ingredients

  • 100g jasmine rice
  • 2 tbsp Cooks' Ingredients Mirin Rice Wine
  • 1 tbsp toasted sesame oil
  • 1 tbsp tomato purée
  • 1 tbsp vegetable oil
  • 5 cm piece ginger, peeled and finely grated
  • 4 salad onions, finely sliced
  • 280g pack The Tofoo Co Naked Tofu
  • 300g classic vine tomatoes, roughly chopped
  • 1 tbsp light soy sauce (optional)
  • ½ x 25g pack coriander, leaves finely chopped
  • 30g savoury seed & nut topper

Method

  1. Cook the rice according to pack instructions. Mix the mirin, sesame oil and tomato purée together in a small bowl until smooth.

  2. Place a wok or large frying pan on a high heat and add the vegetable oil. Stir fry the ginger and most of the salad onions for 2 minutes, then crumble in the tofu. Mix well, pour over the mirin mixture, then stir over the heat for 2 minutes more.

  3. Add the tomatoes, mix for 3 minutes until they start to break down, then pour over 150ml water and season with the soy sauce, if using. Cover with a lid and simmer for 3 minutes more. Serve with the jasmine rice, the remaining salad onions and the coriander, seeds and nuts scattered over the top. Delicious with steamed greens, such as tat soi, if liked.

Cook’s tip

For best results, use a wok and get it really nice and hot.

Nutritional

Typical values per serving (excluding soy sauce) when made using specific products in recipe

Energy

2,646kJ/ 633kcals

Fat

30.3g

Saturated Fat

4.1g

Carbohydrates

53.1g

Sugars

12.8g

Fibre

8.4g

Protein

32.7g

Salt

0.2g

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