This tomato tofu stir-fry is inspired by traditional Chinese tomato and egg stir-fry (番茄炒鸡蛋) but with tofu instead of eggs.
This tasty tomato stir fry with tofu is delicious and I’ll show you how to make it in 7 mins! I’ve been making it for years now and can’t wait for you to try it.
Recipe for Tomato Tofu Stir-fry
I’ve been making vegan versions of traditional Asian dishes for many years and although I haven’t had tomato & egg stir-fry in forever, this egg-free recipe is incredibly delicious as its own recipe and I hope it offers a similar taste to traditional Chinese tomato and egg stir-fry (番茄炒鸡蛋)
This is one of the easiest one-pan recipes that you can make with just a few simple ingredients. Not only is it easy and delicious, it is also great for fitness goals as this dish is low in calories & high in protein.
The protein from the tofu will help fill you up for longer and you can adjust the amount of rice or noodles you eat with this (or you can eat it solo). I love turning to simple, delicious, and healthy dishes like this to support my weight maintenance while eating yummy food.
You can use medium-firm or soft tofu – I chose soft tofu because it’s super soft and custardy and I love this texture for this dish – if you want more of that “eggy” texture, I would recommend using medium-firm tofu which I feel has a more similar scrambled egg texture. I’ve tried this dish with both and I think it is delicious no matter which tofu I use.
You can also add “black salt” to give it more of an “eggy” taste and flavor if you prefer. You can enjoy this with rice or noodles of choice (I had some with soba noodles and it was delicious).
Ingredients
- Tomatoes
- Tofu
- Soy Sauce
- Rice Vinegar
- Mirin (optional)
- Sugar
- Garlic Powder
- Oil
This tomato and tofu stir-fry recipe is gluten-free, egg-free, dairy-free & nut-free.
How To Make Tomato & Tofu Stir-fry (Vegan)
If you want to serve your tomato & tofu stir-fry on rice or noodles, feel free to prepare it now.
To make a tomato tofu stir-fry, simply chop up your tomatoes and add them to a lightly oiled pan on medium-high heat. I just sprayed a little oil on my non-stick pan.
Move the tomatoes over to one half of the pan and on the other half, add the sliced tofu pieces. Cook for 2-3 minutes separately.
Next, mix your tomato & tofu together and add garlic powder, rice vinegar, mirin, soy sauce, and sugar. If you don’t have mirin, you can simply omit or add a little more rice vinegar. To make gluten-free, use a GF soy sauce. Mix well and cook for another 2-3 minutes letting some of the liquid evaporate.
When ready to serve, top with green onion, salt & pepper and serve warm on top of rice or noodles. Feel free to add black salt for an “eggy” flavour.
Tomato Tofu Stir-fry
Equipment
- Pan
- Spatula
- Cutting Board and Knife
Ingredients
- 2 Tomatoes ripe, roughly chopped (I used roma)
- 1 block Tofu (soft) or 1/2 block medium-firm tofu (roughly chopped)
- 1 tsp Garlic powder
- 1 tbsp Rice Vinegar
- 1/2 tbsp Mirin If you don’t have mirin, you can simply omit or add a little more rice vinegar.
- 1 tbsp Soy Sauce for gluten-free, use GF soy sauce
- 1 tsp sugar
- 1 Green onion chopped
- 1/2 tsp oil or few sprays on pan
Instructions
- If you want to serve your tomato & tofu stir-fry on rice or noodles, feel free to prepare it now.
- To make a tomato tofu stir-fry, simply chop up your tomatoes and add them to a lightly oiled pan on medium-high heat. I just sprayed a little oil on my non-stick pan.
- Move the tomatoes over to one half of the pan and on the other half, add the sliced tofu pieces. Cook for 2-3 minutes separately.
- Next, mix your tomato & tofu together and add garlic powder, rice vinegar, mirin, soy sauce, and sugar. If you don’t have mirin, you can simply omit or add a little more rice vinegar. To make gluten-free, use a GF soy sauce. Mix well and cook for another 2-3 minutes letting some of the liquid evaporate.
- When ready to serve, top with green onion, salt & pepper and serve warm on top of rice or noodles. Feel free to add black salt for an "eggy" flavour.
Nutrition
NEED MORE VEGAN RECIPE INSPO? CHECK THESE OUT:
I tried this for lunch yesterday with medium firm tofu and it was delicious! Highly recommend adding black salt for the egg flavor
the soft tofu in this dish does remind me what it was like eating eggs. I’m so obsessed !! Perfect with rice or honestly, just eating it as is.
I too was thinking rice would compliment this awesome dish.
I couldn’t believe how flavourful and delicious this was, considering the recipe was so simple. I just used traditional tofu (I think that’s the same as medium?) and it reminded me of soft scrambled eggs. Thank you for the recipe!!
I definitely could eat this very often. Not to mention, it’s an easy recipe that can come together in practically no time. As suggested in the instructions, I would make rice with it. Very healthy.