Get the best of both worlds, more plants without giving up animal foods, with this tasty, blended version of your morning eggs.
Serves: 4
- 6 ounces silken tofu
- 4 large eggs
- 1/4 teaspoon sea salt
- 1/8 teaspoon turmeric
- 1/4 cup mushrooms, sliced
- 2-3 tablespoons scallion, sliced
- Cooking spray
In a large mixing bowl, crumble tofu into small pieces. In a separate bowl, lightly whisk the eggs then stir in salt, turmeric, and mushrooms. Pour egg mixture over the crumbled tofu and stir to combine.
Heat a large pan over medium heat and grease with cooking spray. Add the tofu egg mixture and use a spatula to stir until the eggs are set and the mixture is solid.
Remove to a pan, garnish with scallion, and serve immediately for best flavor and texture.
Pro tip: Try using black salt (kala namak) which will help the tofu to take on a natural egg flavor.