SCRAMBLED TOFU WITH HUMMUS
Breakfast in the evening! Scrambled tofu eggs with grape tomatoes and peas, made creamy with a cumin-flavored hummus. Served with whole grain mustard and a lemon squeeze!
3 T. extra virgin olive oil
12.3 oz. pkg. extra firm Silken tofu, rinsed
1/2 t. salt
1/2 t. garlic powder
1/2 c. froz. peas, thawed
5-10 fresh red grape tomatoes, halved or quartered depending on size
1/2 t. liquid smoke
1 T. whole grain mustard
1/2 c. hummus (I used cumin-flavored), at room temperature
additional whole grain mustard for garnish
fresh lemon wedges
fresh cracked pepper
In large skillet, over medium heat, add olive oil and block of tofu. Using pancake turner, break tofu apart in skillet to resemble scrambled eggs.
Add salt and garlic powder. Stir by lifting and flipping tofu gently to coat all sides. Saute 2-3 minutes.
Add peas, tomatoes, liquid smoke and mustard, stirring gently and slowly after each addition.
Raise heat to medium-high. Gently stir in hummus. Turn heat off and let set 1-2 minutes. Turn with pancake turner while scraping up browned portion from skillet.
Lift onto serving plates. Place a tablespoon of additional mustard, and a lemon wedge on each plate (to be squirted over the ‘eggs’). Sprinkle with fresh cracked pepper. Serve immediately.
Notes: Spectacular flavor and texture achievements with a mild cheezy flavor. You will savor each flavor and texture in every chew. Be sure to include some of the browned crispies from the bottom of the pan with each serving. The lemon squeeze completes the achievement.
Use a very creamy hummus for best results. Try different brands till you’re satisfied with the degree of creaminess.
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