Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

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.
6
3 1 3 3
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

Rate this recipe
1 Vote
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
    You might like:

    Flyer Deal  (1)
    CLUB HOUSE ORGANIC SPICES

    CLUB HOUSE ORGANIC SPICES

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES or $2.89 ea.


  • 1 tablespoon
    (15 ml)
    Irresistibles olive oil
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


  • 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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.