Tofu Scramble with Fresh Herbs

Summary

Yield
Servings
SourceVegetarian Times Magazine
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

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.

Ingredients

1 teaspoon
vegetable oil
1/2 teaspoon
salt
1 pound
tofu, soft
2  
scallions
1 tablespoon
chives
1 tablespoon
dill
1 tablespoon
parsley, flat-leaf
1/8 teaspoon
turmeric
6  
basil, fresh

Instructions

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.

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.