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Creamy Tofu Scramble with Dill https://www.metro.ca/userfiles/image/recipes/tofu-brouille-cremeux-aneth-11438.jpg PT05M PT07M PT17M
In a bowl, use your fingers to crumble the tofu into bite-sized pieces (or smaller if you prefer). Add the lemon juice and salt and mix thoroughly. Let rest for a few minutes while you get the other ingredients ready.Add the soy cream and cumin in a small bowl. Stir. Set aside.Heat the oil in a non-stick pan on medium high. Add the scallion and sauté for 3 minutes.Lower the heat to medium and add the tofu. Sauté for 3 minutes or until the tofu is very hot (but do not brown it).Remove the pan from the heat. Add the dill and soy cream mixture. Stir will. Season with pepper to taste.Add a drizzle of soy cream and top and garnish with a bit of fresh dill. Serve immediately.
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1 block (450-454 g) extra firm tofu 1 tablespoon (15 ml) lemon juice or cider vinegar 1/2 teaspoon (2,5 ml) salt 1/4 cup (60 ml) Belsoy creamy soya 1/4 teaspoon (1,25 ml) ground cumin 1 tablespoon (15 ml) Irresistibles olive oil 1 scallion finely chopped 2 tablespoons (30 ml) Irresistibles fresh organic dill finely chopped To taste freshly ground pepper Topping: 1 drizzle Belsoy creamy soya 1 sprig fresh dill
Creamy Tofu Scramble with Dill

Creamy Tofu Scramble with Dill

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6
Main course
0:05
Preparation
0:07
COOKING
0:17
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 block
    (450-454 g)
    extra firm tofu
  • 1 tablespoon
    (15 ml)
    lemon juice or cider vinegar
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/4 cup
    (60 ml)
    Belsoy creamy soya
  • 1/4 teaspoon
    (1,25 ml)
    ground cumin
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  • 1 tablespoon
    (15 ml)
    Irresistibles olive oil
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  • 1
    scallion finely chopped
  • 2 tablespoons
    (30 ml)
    Irresistibles fresh organic dill finely chopped
  • To taste
    freshly ground pepper

  • Topping:
  • 1 drizzle
    Belsoy creamy soya
  • 1 sprig
    fresh dill
Imprimer ma sélection

Preparation

In a bowl, use your fingers to crumble the tofu into bite-sized pieces (or smaller if you prefer). Add the lemon juice and salt and mix thoroughly. Let rest for a few minutes while you get the other ingredients ready.

Add the soy cream and cumin in a small bowl. Stir. Set aside.

Heat the oil in a non-stick pan on medium high. Add the scallion and sauté for 3 minutes.

Lower the heat to medium and add the tofu. Sauté for 3 minutes or until the tofu is very hot (but do not brown it).

Remove the pan from the heat. Add the dill and soy cream mixture. Stir will. Season with pepper to taste.

Add a drizzle of soy cream and top and garnish with a bit of fresh dill. Serve immediately.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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