Makes 2 servings
Tofu becomes an “egg helper” in this recipe, so one can enjoy the equivalent of a three-egg omelet using only two eggs per person. Turmeric adds antioxidants and color. Chipotle adds a rich, smoky taste. Round out the meal with sautéed kale or collard greens with onions; steamed or braised baby bok choy or broccoli; and herb-roasted potatoes, sprouted whole-grain toast or fresh fruit.
- 4 large eggs
cup soft tofu, rinsed and drained
teaspoon ground turmeric
- 1 clove minced garlic or 1/3 teaspoon garlic powder
teaspoon ground chipotle (smoked, dried jalapeño pepper)
teaspoon liquid hickory smoke seasoning (I use Wright’s)
- 1 to 2 teaspoons tamari soy sauce
- 1 to 2 teaspoons extra-virgin olive oil
- Process all ingredients (except oil) in blender or food processor until smooth. Heat oil in 12-inch slope-sided skillet over medium-high flame until hot but not smoking. Tilt skillet to coat bottom and sides.
- Add egg mixture; reduce heat to medium-low. As eggs begin to set up, push cooked portion aside with a wooden spoon or pancake turner and tilt pan to allow uncooked portion to run underneath. Break up curds as they form, until eggs are cooked through but still glossy and moist, about 4 to 6 minutes. Remove from heat and serve.
Chef Rachel Albert-Matesz brings 17 years of experience to the table as a whole-foods cooking instructor, healthy cooking coach, freelance food and health writer, and former restaurateur. Rachel currently teaches cooking classes and operates a personal chef service in Phoenix, Arizona.
Click here for the original article, A New Spin on Soy.