So back to my open refrigerator, as I looked inside I noticed we had eggs, tofu, some veggies and other misc. items; not exactly the best combo for an omelet which is what I was craving. So being the learner I am I decided to google the foods I had to see what would come up. And low and behold I found Scrambled Egg with Tofu.
Now wait before you knock it you must try it....or at least read the ingredients.
Directions
Blend egg, tarragon, hot sauce, salt and pepper in a small bowl with a fork. Heat oil in a small nonstick skillet over medium-low heat. Add tofu and cook, stirring, until warmed through, 20 to 30 seconds. Add egg mixture and stir until the egg is set, but still creamy, 20 to 30 seconds. Serve immediately. Recipe courtesy of KitchenDaily.
It was definitely an above average meal even for the hubs, who is an all-cheese man. For this egg dish to be above average and NOT have cheese was a big deal folks! I did however add some leftover bacon pieces we had saved, which added a nice salty crunch to it.
The tofu created a creamy texture but didn't muddle the taste. I trippled the recipe because it's actually a single serving recipe; also, I used Louisianna hot sauce, which is my absolute favorite for any egg dish.
And from watching too much Food Network, I know that if you don't have dried tarragon, you can substitute dried rosemary and dried basil. So the next time you're out of cheese or milk but have eggs and tofu I suggest you give this recipe a try. ;)
Blend egg, tarragon, hot sauce, salt and pepper in a small bowl with a fork. Heat oil in a small nonstick skillet over medium-low heat. Add tofu and cook, stirring, until warmed through, 20 to 30 seconds. Add egg mixture and stir until the egg is set, but still creamy, 20 to 30 seconds. Serve immediately. Recipe courtesy of KitchenDaily.
It was definitely an above average meal even for the hubs, who is an all-cheese man. For this egg dish to be above average and NOT have cheese was a big deal folks! I did however add some leftover bacon pieces we had saved, which added a nice salty crunch to it.
The tofu created a creamy texture but didn't muddle the taste. I trippled the recipe because it's actually a single serving recipe; also, I used Louisianna hot sauce, which is my absolute favorite for any egg dish.
And from watching too much Food Network, I know that if you don't have dried tarragon, you can substitute dried rosemary and dried basil. So the next time you're out of cheese or milk but have eggs and tofu I suggest you give this recipe a try. ;)
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