• 1 lb Nasoya® Firm Tofu, drained and cut into 16 cubes
  • 2 tbsp vegetable oil
  • 3 c grated carrots (about 4 medium)
  • 1 tbsp curry powder
  • ½ c chopped scallions, white and pale green parts
  • 1-2 tbsp turmeric, can add more for taste or color
       (this gives it the yellow color to simulate the egg yolk)

Preparation:
Squeeze tofu gently but firmly, working one cube of tofu at a time over sink, until it crumbles slightly and water drips out. Put in mixing bowl.

Heat oil in large skillet over medium heat. Add carrots and cook, stirring often, 5 minutes, or until tender.

Stir in curry powder and turmeric. Cook, stirring, 1 minute. Add tofu and sprinkle with salt to taste. Cook, stirring, 3 minutes, or until evenly golden and firm. Add scallions and cook, stirring often, about 1 minute. Serve.

Serves 6.