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.
Yum! You can mix it with a tapenade too at the end
Oregano herb can really spice up every food that you can cook, i love to add it on our foods ;`,
I made this with herbed tofu and it was just the tastiest thing I’ve eaten in a long time!! Thank you!!
Great recipe. I added 1/2 cup of artichoke hearts, and it was delicious!
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
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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
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!
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???
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!!!
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
MM I shall try this 🙂
Great recipe. I added 1/2 cup of artichoke hearts, and it was delicious!
I’m making this for about the fiftieth time. It’s the best tofu scramble I have ever had. Thank you, Isa!
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thank for your very valuable information
I love Puttanesca Tofu Scramble Thanks for recipes.
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