Tofu Scramble with Fresh Herbs

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Tofu Scramble with Fresh Herbs

2 Servings—Egg- & dairy-free

 

 

Served piping hot, this golden tofu is remarkably like

freshly scrambled eggs, flavored with basil, dill and

chives. Squeezing the tofu will extract about 3

tablespoons of liquid and will keep the dish from

becoming watery.

 

 

1 lb. soft tofu

1 tsp. vegetable oil

2 large scallions (white and light green parts),

finely chopped ( 1/4 cup)

1/8 tsp. ground turmeric

1/2 tsp. salt

6 to 8 medium basil leaves, cut crosswise into fine

shreds (1 Tbs.)

1 Tbs. snipped chives

1 Tbs. finely chopped fresh dill

1 Tbs. finely chopped fresh flat-leaf parsley

1. Cut tofu block in half horizontally, then cut in

half lengthwise, keeping block intact. One at a time,

take a piece of tofu in your hand. Holding it over

sink, squeeze tofu gently but firmly until it crumbles

slightly and water drips out. When about half the

moisture has been removed, place tofu in bowl. Repeat

until all tofu has been squeezed.

 

2. In nonstick skillet, heat oil over medium-high

heat. Add scallions. Stir just until they sizzle, 30

seconds. Add turmeric, salt and tofu. Stir with wooden

spoon, breaking up tofu, until it is evenly golden and

moist, about 1 minute. Mix in basil, chives, dill and

parsley. Stir gently until tofu looks like well-set

scrambled eggs, about 1 minute. Serve immediately.

 

PER Serving: 122 CAL; 14 G PROT; 5 G TOTAL FAT (1 SAT.

FAT); 4 G CARB.; MG CHOL; 724 MG SOD.; 0 G FIBER

 

 

 

 

 

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