Zucchini and Dill Tofu Scramble
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Source: https://recipheon.com/en/recipes/breakfast/zucchini-and-dill-tofu-scramble
About this recipe
This zucchini and dill tofu scramble is a light plant-based skillet breakfast with fresh flavor for warmer days. Briefly sautéed zucchini becomes tender, tofu provides a filling base, and dill brightens the whole dish. Turmeric deepens the color and makes the scramble look more appetizing. Cook the zucchini before adding the tofu so it releases excess water instead of making the scramble watery. Serve with bread, a tortilla, or a simple tomato salad.
Ingredients
Servings: 2
180 g plain tofu
100 g zucchini
1 tablespoon dill
1 teaspoon turmeric
2 slices bread or 1 tortilla
1 teaspoon olive oil
Steps
Drain and crumble the tofu, and cut the zucchini into small dice.
Sauté the zucchini in the olive oil for 4–5 minutes, until slightly softened.
Add the tofu and turmeric, cook briefly, then stir in the dill.
Serve immediately with bread or a tortilla, while the zucchini is tender but not watery and the dill still has a fresh herbal aroma.
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