Scrambled Tofu with Snow Pea Shoots

Credit: Recipe and photo by Christine Leong, Vermillion Roots

A great way to include healthy greens in your breakfast or brunch, this vegan dish combines tofu with tomato and snow pea shoots for a nutritious high-protein meal that can be served with toast or corn tortillas.
Serves: 4

Prep Time



1 tablespoon vegetable oil

1 clove garlic, minced

1/2-inch ginger, shredded

1 pound tomatoes, cut into wedges

2 generous cups tightly-packed Jade Asian Greens Snow Pea Shoots (Dau Miu), roughly chopped

1 package (about 16 ounces) firm tofu, drained and crumbled into big chunks

1/2 teaspoon sea salt

1-2 teaspoons sugar, depending on the ripeness of the tomatoes


In a skillet, heat the oil over medium high heat. Stir fry the garlic and ginger until aromatic. 

Add the tomatoes and cook until they start to turn soft and release their juices, 1-2 minutes. Add the snow pea shoots and cook until the leaves wilt. 

Reduce the heat to medium. Add the crumbled tofu, salt, and sugar. Cook for 1 to 2 minutes, gently scrambling the ingredients to mix. 

Serve warm with toast, corn tortillas, or rice.