Soy Scramble

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

Thanks to a pinch of turmeric, tofu can masquerade as eggs in any scramble. Try it with toast at breakfast, wrap it in a tortilla for lunch, or serve it atop rice for dinner.

Ingredients

14 ounces firm tofu
2 teaspoons extra-virgin olive oil
½ medium red onion, sliced
1 large green bell pepper, stemmed, seeded, and thinly sliced (1 cup)
6 ounces cherry tomatoes, halved (1 ¼ cups)
1 ½ teaspoons chopped fresh thyme leaves
½ teaspoon ground turmeric
¾ teaspoon coarse salt
½ teaspoon freshly ground pepper
1 ounce freshly grated Parmesan cheese (about 5 tablespoons)
2 tablespoons chopped fresh chives

Directions

Place tofu on a rimmed baking sheet lined with paper towels, then cover it with a layer of paper towels. Place a baking sheet on top, and press to remove as much liquid as possible. Crumble tofu into 1-inch pieces.
Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper, and cook until softened, about 3 minutes. Stir in tofu, tomatoes, thyme, turmeric, salt, and pepper, and cook for 3 minutes. Stir in Parmesan and 1 tablespoon chives. Sprinkle with remaining chives, and serve immediately.

Cook's Notes

This recipe calls for exactly 1 carton of tofu, rather than leaving 1/16 of it to languish in the fridge. Opened tofu can be refrigerated, however, for up to 5 days in a resealable container, as long as it's covered with water that's changed daily.