Egg-free scramble Tofu Florentine

On Sunday morning I had my sister with family over for Brunchtime. Usually I just eat some fruits and pieces of bread with jam, that simple for breakfast. But for a Brunch? Not possible. There's more need that just that.

Beside other food, such as fruits, vegan joghurt and flakes, Bread, vegan ham, cheese and jams, I made a scrambled Tofu - cause I know my sister uses to eat scrambled eggs on sundays or eat eggs a lot (which I can't understand - but....).

I just wanted to surprise her and "say" with it, that eggs are not nessessary for this kind of dish! She does like it, doe it was the first time. But I guess she still will use the eggs, unfortunatly.

The good thing about this kind of scrambled Tofu is that together with the spinach it also could be served as a light dinner, but I would recommend to eat something else with it, such as a salad with sprouts, tomatoes and cucumber and so on and a piece of bread.

Enjoy - the little different scrambled Tofu - on every occasion your in the mood for it :)

-----------------------------------------------------------------------------

Egg-Free Scrambled Tofu Florentine

 

4 Servings

30 minutes or fewer

 

This dish makes a hearty meal any time of day. For a special treat, serve with home-fried potatoes

and soy sausage.

 

Ingredients:

1 Tbs. minced fresh parsley

1 Tbs. safflower oil

¼ cup chopped onion

1 lb. firm tofu, pressed, drained and crumbled

⅛ tsp. turmeric

Salt and freshly ground black pepper to taste

1 cup cooked fresh spinach leaves, squeezed dry

¼ cup shredded soy mozzarella

 

Direction:

In large skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add tofu, sprinkle with turmeric, salt and pepper. Cook, stirring occasionally, until tofu is heated through and liquid is absorbed, 3 to 5 minutes. Add spinach and stir to mix.

To serve, divide mixture among 4 serving plates and pat into an omelet-shaped crescent with spatula. Sprinkle top of each serving with soy mozzarella and parsley. Serve hot.