Ingredients:
1 lb soft tofu
1 teaspoon vegetable oil
2 large scallions, white and light green parts,finely chopped ( 1/4 cup)
1/8 teaspoon ground turmeric
1/2 teaspoon salt
6 -8 medium basil leaves, cut crosswise into fine shreds ( 1 Tbs.)
1 tablespoon snipped chives
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
Directions:
Cut tofu block in half horizontally, then cut in half lengthwise, keeping block intact.
One at a time, take a piece of tofu in your hand.
Holding it over sink, squeeze tofu gently but firmly until it crumbles slightly and water drips out.
When about half the moisture has been removed, place tofu in bowl.
Repeat until all tofu has been squeezed.
In nonstick skillet, heat oil over medium-high heat.
Add scallions.
Stir just until they sizzle, 30 seconds.
Add turmeric, salt and tofu.
Stir with wooden spoon, breaking up tofu, until it is evenly golden and moist, about 1 minute.
Mix in basil, chives, dill and parsley.
Stir gently until tofu looks like well-set scrambled eggs, about 1 minute.
Serve immediately.
Salt and pepper to taste.
Enjoy!
Servings: 2
Time preparation: 10 min.
Time total: 13 min.