Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Softly scrambled tofu, seasoned with warming Indian spices and tossed with spinach and scallions, makes a delightful vegan stand-in for scrambled eggs. Have it at breakfast, lunch or dinner.  Recipe Tips from F&W Editors    More Tofu Dishes  More Vegan Recipes  

How to Make It

Step 1    

Spread the tofu on paper towels to drain for 20 minutes.

Step 2    

Meanwhile, in a large skillet, heat the oil until shimmering. Add the cauliflower and cook over moderate heat, stirring occasionally, until browned, about 12 minutes. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the cumin, coriander and turmeric and cook until fragrant, about 30 seconds.

Step 3    

Stir in the tofu and cook over moderately high heat until warm, about 2 minutes. Add the spinach and scallions and cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Season with salt and pepper. Spoon the scramble onto plates and serve.

Suggested Pairing

Zippy, minerally Muscadet.

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