This scramble gives tofu a salty spiced flavor with turmeric, soy sauce and green onions. Endlessly adaptable, this recipe shows a new way to utilize leftover stuffing, breakfast style. This recipe comes to us from Carolyn Scott Hamilton, The Healthy Voyager.
Serves 4
- 1 tablespoon canola oil
- 2 tablespoons white onion, chopped
- 2 green onions, sliced
- 1/8 teaspoon turmeric
- 1/4 teaspoon low sodium soy sauce
- 16 ounces extra firm tofu, pressed, drained and crumbled
- salt and pepper, to taste
- 1 cup leftover stuffing
- 1 cup leftover meatless turkey substitute, diced
Place the oil into a skillet over medium-high heat. Add the onion and sauté for about 1-2 minutes, or until slightly translucent.
Add the scallions to the skillet. Season with the turmeric and soy sauce, stirring to ensure the spices are evenly incorporated. Add the tofu and cook for 1-2 minutes more, or until the tofu is evenly colored and still slightly moist.
Add the stuffing and meatless turkey substitute. Stir well, season with salt and pepper to taste, divide into 4 servings and enjoy!
(1 votes, average: 4.00 out of 5)
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