Scrambled Tofu on a Spinach Nest
courtesy of Stoneyfield Farm
Ingredients 1 small sweet onion, diced
4 small mushrooms, thinly sliced
1 1/2 teaspoons light or dark sesame oil
Pinch of fine sea salt to taste
Black pepper to taste
1/2 of a small package of soft or silken tofu
1/4 teaspoon turmeric
1 6oz cup fat free plain yogurt
1 cup baby spinach
Topping:
1 teaspoon scallions, thinly chopped
1/2 teaspoon black sesame seeds
or toasted sesame seeds for garnishDirections Drain the tofu completely.
Using an iron skillet, heat 1 teaspoon of oil and
saute the onions and mushrooms
for 2- 4 minutes or until onions are translucent.
Add tofu, turmeric, yogurt and salt to the
onion mixture and scramble all ingredients for
another 3 minutes. Remove from heat.
In a separate skillet, heat 1/2 teaspoon of
remaining oil and cook the spinach with
salt and black pepper to taste for about
30 seconds to 1 minute.
Create a bird's nest with the spinach on the
plate and fill it with scrambled tofu.
Garnish with sprinkled sesame seeds
and chopped scallions.Yields 1 serving
Wednesday, February 08, 2006
Scrambled Tofu on a Spinach Nest
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2 comments:
Hi Friend!
How necessary is it to have an iron skillet in your experience? And is it a bitch to take care of?
Ket
I'm sure you could use any skillet - I would guess if you're using non-stick that you could even use a little less oil.
That said, there are certain things I LOVE my cast-iron skillet for. And once you've got it seasoned, it's actually really easy to keep clean!
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