Egg-Free Scrambled Tofu Florentine
This dish makes a hearty meal any time of day. For a special treat, serve with home-fried potatoes and soy sausage.
1 Tbs. minced fresh parsley
1 Tbs. safflower oil
¼ cup chopped onion
1 lb. firm tofu, pressed, drained and crumbled
⅛ tsp. turmeric
1 cup cooked fresh spinach leaves, squeezed dry
¼ cup shredded soy mozzarella
- 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.