Tofu Scramble With Fresh Herbs

Recipe Ingredients

1 lb	454g / 16oz	Soft tofu
1 teaspoon	5ml	Vegetable oil
2 teaspoons	10ml	Scallions, white and light green parts - finely chopped (large)
1/8 teaspoon	0.6ml	Ground turmeric
1/2 teaspoon	2.5ml	Salt
6 teaspoons	30ml	Basil leaves - (to 8) - cut crosswise (medium)
		Into fine shreds - (1 tbspn)
1 tablespoon	15ml	Snipped chives
1 tablespoon	15ml	Finely-chopped fresh dill
1 tablespoon	15ml	Finely-chopped fresh flat-leaf parsley

Recipe 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.

This recipe yields 2 servings.

Per Serving: 122 Cal; 14g Prot; 5g Total Fat (1 Sat. Fat); 4g Carb.;mg Chol; 724mg Sod.; 0g Fiber.

Source:
Vegetarian Times, February 2001

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