Tofu Egg Scramble With Avocado Recipe

Ingredients

2 large eggs, lightly beaten 

Coarse salt and ground pepper 

2 teaspoons olive oil 

7 ounces soft tofu (from a 14-ounce package), drained on paper towels 

Pinch turmeric (optional) 

1 small avocado, halved, pitted, peeled, and cubed 

1/2 cup cherry or grape tomatoes, quartered 

Whole-wheat bread, toasted (optional) 

Preparation

In a small bowl, whisk eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

In a large nonstick skillet, heat oil over medium-high. Crumble tofu into skillet. Sprinkle with turmeric, if using; season with salt and pepper. Cook, stirring occasionally, until tofu is dry, 3 to 4 minutes.

Reduce heat to medium-low. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Divide between two plates; top with avocado and tomatoes. Serve with toast, if desired.