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.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary test

active:
15 mins
total:
15 mins
Yield:
Serves 1 (serving size: about 2 3/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

376 calories; fat 14g; saturated fat 2g; protein 25g; carbohydrates 41g; fiber 9g; sugars 11g; sodium 703mg.
Advertisement