Tofu Scramble with Herbes de Provence

  • 12.4 oz silken tofu
  • 1 Tablespoon olive oil
  • 1/4 teaspoon of thyme
  • 1/4 teaspoon parsley
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon basil
  • 1/2 teaspoon sea salt
  •  pepper to taste (I use a lot)

 

Heat up the olive oil in a pan.

Add the tofu block and smash it down with a potato masher or the back of a large fork.

Add all the herbs. Feel free to add or substitute: sage, savory, marjoram, lavender flowers, tarragon, or bay.

 

Fry until the tofu is hot and the herbs are wilted. Add pepper to taste. 20180406_120202.jpg

This calcuation was made using Mori-Nu siken Lite tofu; your own tofu may vary.
Sub water or vegetable broth for the olive oil if you want a recipe that’s about 150 calories and low fat.

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