October 20, 2009

Puttanesca Tofu Scramble

by IsaChandra

Serves 4

Inspired by the classic Italian dish, pasta puttanesca, this scramble is screaming with flavor. Olives, capers and plenty of fresh herbs make for an easy to throw together scramble that tastes like a Mediterranean feast you’ve been slaving over for hours.

2 tablespoons olive oil
6 – 8 cloves garlic thinly sliced
1/2 teaspoon crushed red pepper flakes
1 lb extra firm tofu, diced
4 roma tomatoes, diced
2 tablespoons fresh thyme
2 tablespoons fresh oregano
1/2 cup mixed olives, roughly chopped
1 tablespoons capers
1/4 teaspoon salt, or to taste

Preheat a large heavy bottomed pan over medium heat. Saute the garlic in the olive oil until lightly browned, but be careful not to burn. 3 minutes ought to do it. Add the red pepper flakes and the tofu and saute for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.

Mix in tomatoes, thyme, oregano and oregano and cook for about 5 minute, until tomatoes are a bit broken down but still whole. Add olives, capers and salt to taste. Cook just until heated through.



  • November 25, 2010 at 5:56 pm: Rado

    Yum! You can mix it with a tapenade too at the end

  • December 20, 2010 at 8:23 pm: Umbrella Stand

    Oregano herb can really spice up every food that you can cook, i love to add it on our foods ;`,

  • July 12, 2011 at 8:58 pm: Robin Westmacott

    I made this with herbed tofu and it was just the tastiest thing I’ve eaten in a long time!! Thank you!!

  • August 30, 2011 at 10:58 pm: NC

    Great recipe. I added 1/2 cup of artichoke hearts, and it was delicious!

  • September 8, 2011 at 1:17 am: karla

    This was so good!!!!!!! I lovede it. I addes more pepper flakes to give it a kick and man finger licking good! thanks a million
    !

  • January 14, 2012 at 5:11 am: Moon

    this sounds delicious, but as much as I love garlic that seems like an awful lot of it ~ no matter…i will try the dish but cut way back on the garlic…can always add more if need be

  • April 9, 2012 at 4:34 am: lilyredcloud

    I made this to save for my breakfasts this week but it was so good it won’t last! I used fresh basil because that’s what I have and it was wonderful. I ate it wrapped in a tortilla. This is going to be a regular breakfast for me. Thanks!

  • June 25, 2012 at 2:02 pm: Connie Fletcher

    This was posted in ’09…and I’ve had Vegan Brunch for forever, and I just finally got around to making this….boy…the time I’ve wasted when I could have been eating this DAILY!!! The only thing I changed was instead of using the red pepper flakes, I chopped up several (5) big pepperoncini with the garlic and didn’t use any thyme. In a burrito with some Daiya mozz…grilled…H-E-A-V-E-N!!
    Got the idea for the pepperoncini from The Millenium cookbook…..can you imagine what Isa and Eric Tucker could do together???

  • June 25, 2012 at 2:05 pm: Connie Fletcher

    By the way, Isa….truly congrats on all you’ve achieved….and here’s to another 10 (20) years of vegan wonderfulness……Thank you so much for all you do. You truly are special!!!

  • January 20, 2013 at 6:35 pm: RossTheBoss

    omg was it delicious

    didnt have fresh tomato’s so i just used canned tomato sauce and it still came out amazing. Definitely will be making again

  • January 26, 2013 at 12:39 pm: Mickey

    MM I shall try this :)

  • September 23, 2013 at 3:56 am: visa di Trung Quoc

    Great recipe. I added 1/2 cup of artichoke hearts, and it was delicious!