Pink Lentil Tofu Scramble


Silken tofu and sweet onion scrambled in extra virgin olive oil and margarine. Spiced with garlic and smoked paprika. Tossed with fresh steamed broccoli buds, then tossed with Pink Lentil Cream! You just might think you’re eating real egg here! But you’re not, so all the better!

Serves 4

1 T. extra virgin olive oil

1 T. margarine

1/2 c. diced sweet onion

1/2 t. garlic powder

1/2 t. turmeric

1/2 t. smoked paprika

1/2 t. dry mustard

salt and pepper

12.3 oz. pkg. extra firm Silken tofu, rinsed and cubed

1 T. apple cider vinegar

2 c. steamed cut broccoli buds – bite size

3/4 c. Pink Lentil Cream

red grape tomato halves as garnish

In extra-large skillet, over medium heat, melt olive oil with margarine.

Add onion, garlic powder, turmeric, smoked paprika, dry mustard and salt and pepper to taste. Stir well, then saute till onion wilts.

Add tofu cubes, stir to coat with seasoning, then add vinegar, stirring again. When tofu is very hot, add broccoli, tossing while cooking again to very hot. Don’t leave the stove, as the broccoli could over-cook.

Add the Pink Lentil Cream to the skillet and gently stir to coat. Cook till hot, adjust for salt and pepper and plate immediately.

Garnish with grape tomato halves and serve.

Notes: The Pink Lentil Cream inserts a creamy hard egg yolk consistency to this tofu scramble. I like the effect and the flavor.


Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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