Ingredients
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1 lb soft tofu
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1 teaspoon vegetable oil
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2 large scallions, white and light green parts,finely chopped (1/4 cup)
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1/8 teaspoon ground turmeric
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1/2 teaspoon salt
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6 -8 medium basil leaves, cut crosswise into fine shreds (1 Tbs.)
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1 tablespoon snipped chives
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1 tablespoon finely chopped fresh dill
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1 tablespoon finely chopped fresh parsley
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.
- Salt and pepper to taste.
- Enjoy!