TOFU EGG SCRAMBLE WITH AVOCADO

Tofu Egg Scramble with Avocado image

Provided by Martha Stewart

Number Of Ingredients 8

Previous Next

2 large eggs, lightly beaten
Coarse salt and ground pepper
2 teaspoons olive oil
7 ounces soft tofu (from a 14-ounce package), drained on paper towels
Pinch turmeric (optional)
1 small avocado, halved, pitted, peeled, and cubed
1/2 cup cherry or grape tomatoes, quartered
Whole-wheat bread, toasted (optional)

Steps:

In a small bowl, whisk eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
In a large nonstick skillet, heat oil over medium-high. Crumble tofu into skillet. Sprinkle with turmeric, if using; season with salt and pepper. Cook, stirring occasionally, until tofu is dry, 3 to 4 minutes.
Reduce heat to medium-low. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Divide between two plates; top with avocado and tomatoes. Serve with toast, if desired.