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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a different scrambled eggs that looks very nice on a brunch buffet or for a quick dinner option. To take these to the next level of elegance, top each serving with a dab of sour cream and some caviar. Ingredients:
2 tablespoons extra virgin olive oil |
1 medium onion, diced small |
1/2 red bell pepper, diced small |
1 medium carrot, grated |
1 1/2 cups broccoli florets, chopped small |
1/2 teaspoon cumin |
2 teaspoons curry powder |
1 (14 ounce) package firm tofu |
4 tablespoons chopped chives or 4 tablespoons scallions |
salt & freshly ground black pepper |
Directions:
1. Set tofu to drain.
2. Heat a large nonstick skillet over medium-high heat and add oil.
3. Add onion and cook for 3-4 minutes, until.
4. softened.
5. Add bell pepper, carrot, broccoli, cumin, curry powder, and salt and pepper to taste and cook until crisp-tender, about 3-4 minutes.
6. Place tofu in a bowl and mash with a fork to break it up into curds.
7. Add to the pan, gently stirring until heated through.
8. To serve, sprinkle with chopped chives or scallions.
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