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extra firm tofu eggs egg whites ground turmeric ground pepper salt tomato sauce onion asparagus yellow bell pepper strips olive oil
Viewed: 102 - Published at: 4 years agoIngredients
- 4 oz. extra-firm tofu, drained and cubed
- 1 whole eggs or 2 egg whites
- 2 egg whites
- 1/4 tsp. ground turmeric
- 18 to 14 tsp. ground pepper
- 14 tsp. sea salt or 1 tsp. tamari
- 12 cup unsweetened tomato sauce
- 12 cup onion, cut in rings
- 2 cups chopped asparagus
- 1 cup yellow bell pepper strips
- 1 13 tsp. olive oil
Method
- In medium bowl, mash tofu with fork.
- Add egg and egg whites, turmeric, pepper and salt and mix well.
- Set aside.
- In small saucepan, gently warm tomato sauce over low heat.
- In steamer basket, layer vegetables.
- Set basket in 1 1/2-qt.
- Pot filled with 1/2-inch water.
- Cover and bring to a boil.
- Reduce heat to medium and steam until just tender, 5 to 6 minutes.
- With large, slotted spoon, immediately transfer vegetables to serving plate.
- In 9-inch skillet, heat oil over medium-high heat until oil sizzles.
- (Pan must be hot or eggs will stick.)
- Tilt skillet to coat evenly.
- Pour in tofu-egg mixture all at once, then reduce heat to medium-low.
- As eggs begin to set up, push cooked portion aside with a spatula, then let uncooked portion run under.
- Repeat as eggs start to set up.
- Cook until eggs are cooked throughout but still glossy and moist, 3 to 4 minutes.
- Remove pan from heat.
- Transfer to plate and serve with tomato sauce.
