Recipe: scrambled eggs with a twist
Years ago, I had an unexpected knock on the door while making breakfast. With all the eggs in the house already in use, how could I magically double the recipe? Grabbing a chunk of firm tofu from the fridge, I surreptitiously squeezed out the water with clean hands and finely crumbled it into the beaten eggs.
The verdict: my unsuspecting visitor, who’d never eaten tofu before, declared them the best scrambled eggs he’d ever had and was rather surprised when I revealed the secret ingredient!
Scrambled eggs with a twist
Ingredients per person
1 egg
1+ tablespoons of firm tofu, excess fluid removed and crumbled
1 spring onion, finely sliced
1 sundried tomato, finely sliced
Vegetable oil
Parsley or basil to garnish (optional)
Squeeze handfuls of firm tofu over the sink, and crumble in small pieces into a bowl. Add eggs and beat together with a little salt.
In a fry pan on medium heat, warm a tablespoon or two of vegetable oil. Add the spring onions and sundried tomato and cook for a couple of minutes until softened. Pour in the egg/tofu mix, drop the heat to low and stir frequently until set. It won’t take long.
Serve on hot toast or eat as is. Sprinkle with fresh herbs to garnish.
Variations
- For a bigger meal, add more eggs or tofu!
- Substitute spring onion for finely diced shallots or brown onion, and cook on low heat until translucent
- Add crushed garlic and/or jalapeno chilli, after the onion is cooked for a spicier version.
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