The idea behind this recipe is to create a dish similar to “Greek eggs,” but using tofu. Marinating a portion of tofu in lemon juice gives it a feta-like flavor when you add it to the rest of the dish. The end result ends up tasting similar to scrambled eggs with fresh basil and feta cheese. Add a side of warm, buttered French bread, and you have a delicious and satisfying breakfast.
Ingredients
- 1/2 cup Fresh tomato, chopped
- 2 tbsp Fresh basil, coarsely chopped
- 1 cup Scallions, chopped
- 2 tbsp Olive oil
- 1/2 tsp Turmeric
- 1/2 tsp Ground mustard seed
- 1 tsp Mustard (stone ground)
- 1/2 block Firm tofu, broken into small chunks and marinated in 2 tbsp lemon juice
- 1/2 block Firm tofu, mashed
- 2 tbsp Nutritional yeast
- 1/4 cup Tahini sauce (1 tsp tahini dissolved in water)
- 3 Garlic cloves, sliced or diced
Instructions
- Cut tofu block in half. Break one half into small chunks. Place in small bowl and marinate in lemon juice. Mash the other half and set aside.
- Prepare tomatoes, basil, scallions, garlic, and tahini sauce.
- Mix turmeric and mustard seed into mashed tofu.
- Saute scallions and garlic in the olive oil, and add the mashed tofu mix. Stir and cook until mix turns yellow.
- Add remaining ingredients, except marinated tofu and tomatoes. Stir and cook until it thickens.
- Add marinated tofu and tomatoes. Cook until tomatoes are heated.
Tips
- It is best if you can marinate the tofu chunks in the refrigerator the night before you make this dish, but it isn’t necessary.
- When possible, use a fresh, water-packed tofu rather than a silken-style tofu for this dish. Silken tofu does not cube or chunk well, and it does not absorb marinating juices well either.
