Rating: 4 stars
5334 Ratings
  • 5 star values: 0
  • 4 star values: 5334
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5,334 Ratings

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

May 2010

Gallery

Recipe Summary test

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Advertisement