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+ tablespoons of firm tofu, excess fluid removed and crumbled
1 spring onion, finely sliced
1 sundried tomato, finely sliced
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.
- 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.