Empty My Fridge
Tofu Scramble
Ingredientes
- Tofu16 oz
- Vegetable oil1 colher de sopa
- Shallot · finely chopped1
- Garlic · minced2
- Pimenta jalapeño · finely chopped½
- Tomate · seeded finely chopped1
- Mushroom · thinly sliced1
- Cúrcuma · powder¼ colher de chá
- Salt
- Cracked pepper
- Scallion · thinly sliced1
Modo de preparo
- Drain the soft tofu, unpack it and crumble it into a medium bowl. For a drier result, crumble it onto a small tray lined with paper towels, let it sit for 20 minutes, then gently press it with paper towels.
- Heat 1 tablespoon of oil in a 10-inch skillet over medium heat. Add all the vegetables and cook for about 5 minutes, until the mushrooms have browned and most of the tomato's moisture has gone.
- Stir in the tofu, turmeric, salt and pepper and cook for 2 minutes, until the tofu is hot.
- Serve straight away, topped with the thinly sliced scallions.
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