Last night’s soup powers this morning’s breakfast; just cook off most of the liquid to give the soup a porridge-like texture. The seasoned, sautéed tofu is just about a dead ringer for scrambled eggs, especially if you opt to add golden turmeric.
2 cups Summery Lentil Soup
1 teaspoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon smoked paprika
1/8 teaspoon ground turmeric (optional)
3/4 cup extra-firm silken tofu
(such as Mori-Nu) (6 oz.)
Dash of kosher salt
1 tablespoon thinly sliced scallions
1 tablespoon chopped fresh flat-leaf parsley
Hot sauce (optional)
Added sugars 0g
Calcium 12% DV
Potassium 34% DV
How to Make It
Heat Summery Lentil Soup in a small skillet over medium-high until most of the liquid evaporates, 4 to 5 minutes. Pour into a shallow bowl.
Wipe skillet clean with paper towels. Heat oil in skillet over medium-high. Add cumin, paprika, and, if desired, turmeric; cook, stirring constantly, 30 seconds. Crumble tofu; add to skillet, and cook, stirring occasionally, until heated through and tofu looks like scrambled eggs, about 2 minutes. Sprinkle with salt. Top soup with tofu; sprinkle with scallions and parsley. Serve with hot sauce, if desired.
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