Scrambled Eggs With Tofu
I've made this recipe twice now and I really like it. It's a little unusual in that it's more of means to expand a serving of scrambled eggs than it is a distinct recipe. If you only use tofu and eggs, the results are a little plain and you can taste the tofu. If you add a healthy dash of spices and maybe some cheese, you don't really notice the tofu. It just seems like a great big portion of delicious scrambled eggs. I'd like to thank "TheHawaiian" for submitting this recipe. (The pictures seen here were taken on February 25, 2013.)
- 2 large egg
1 teaspoon dried tarragon
4 Tablespoons crumbled tofu (silken or regular)
1 dash of hot sauce - if desired
salt and pepper to taste
How To Make Scrambled Eggs With Tofu
In a medium mixing bowl, beat the eggs with salt, pepper, dried herbs and hot sauce (if desired).
Coat a medium skillet generously with cooking spray and set to medium heat. Fry the crumbled tofu for 1 or 2 minutes until just warmed through. Add the egg mixture.
As the egg begins to set, scramble with a spatula. Cook until egg is completely set.
In this recipe, the tofu is actually not very noticeable... we like it because you get a bigger scramble with fewer eggs. The tarragon can be replaced with any nice herb blend.
Mr Breakfast would like to thank TheHawaiian for this recipe.
Recipe number 2581. Submitted 7/17/2009.