Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 1 (serving size: about 2 3/4 cups)

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.

How to Make It

Step 1

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.

Step 2

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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