Contributed By: scrandall1173
chezannies.blogspot.com
Great use for leftover tofu. Add any veggies you please-- tastey!
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Egg & Cheese
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Vegetarian
Meal Type: Breakfast & Brunch
Lunch
Ingredients
Eggs
Tofu
Veggies of choice
Ginger
Garlic
Oil of choice
Salt, pepper, soy sauce (opt)
Flour Tortillas (opt)
Hot sauce (opt)
Preparation
Here's how she came up with this "Tofu, Tomato and Egg Scramble"
Annie took a couple of eggs and half a block of tofu out. She minced some garlic and ginger and fried that in an oiled pan until fragrant. Then she smashed up the tofu and fried that in the pan with the ginger and garlic until it started to brown a little. She cracked the eggs and scrambled them in until they were well incorporated.
To the scrambled tofu and egg, she added half a can of chicken broth and finally a few homegrown tomatoes, cut into large chunks. She seasoned with salt, white pepper and soy sauce.
A very interesting and tasty combo! I added some sambal chilli sauce for heat.
Cook's Notes
This is a really "free form" recipe. Just be sure to fry the tofu "until it start[s] to brown a little". Tasty.
Nutrition Information