Shan Tofu Scramble with Tomatoes and Herbs (Egg-Free)

Instructions

1. 1Prepare the about 450 g Shan Tofu by crumbling it into a medium bowl with your hands. Finely chop the 2 medium tomatoes. Peel and finely chop the 1/2 medium onion. Peel and mince the 2 cloves garlic.
2. 2Heat the 2 tbsp vegetable oil in a 30.48 cm skillet over medium heat, about 175°C. Add the chopped 1/2 medium onion and minced 2 cloves garlic. Sauté, stirring frequently, until the onion is softened and translucent and the garlic is fragrant, about 2 to 3 minutes.
3. 3Add the chopped 2 medium tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes have softened and started to break down, about 5 minutes.
4. 4Stir the 1 tsp turmeric powder and 2 tbsp soy sauce into the tomato and onion mixture. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the crumbled about 450 g Shan Tofu to the skillet. Cook, stirring and breaking up any large clumps, until the tofu is heated through and has a slightly browned appearance, about 5 to 7 minutes.
6. 6Remove the skillet from the heat. Stir in the 1/4 cup fresh cilantro and 1/4 cup green onions.
7. 7Serve the Shan Tofu Scramble hot.

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