Ingredients
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2 tbsp canola oil
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8 oz cherry tomatoes
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1 shallot
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1 (14 oz) package firm tofu
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1/2 tsp ground turmeric
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1 tsp celery salt
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1/4 cup parsley leaves
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4 slices wholegrain bread
Steps
1
Heat 1 tbsp oil in a nonstick skillet over medium-high heat and add the tomatoes cut side down. Cook for 3 min. Transfer tomatoes to a bowl. Wipe the pan clean with paper towels.
2
Finely chop the shallot. Drain the tofu. Add the remaining 1 tbsp oil to the skillet and sauté the shallot over medium heat for 3 min. Add the tofu, turmeric, and celery salt. Using a spatula, break the tofu into small pieces. Stir-fry over medium heat for 4 min. or until mixture is cooked through. Add pepper to taste.
3
Finely chop the parsley and toast the bread. Top the toast slices with the scrambled tofu and tomatoes and sprinkle with the parsley.
Comments
The turmeric won’t add much flavor to the tofu, but it will give it the same yellowish color as scrambled eggs. It is also prized for its anti-inflammatory benefits.