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Fabulous Mexican Tofu Scramble Recipe

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This recipe for Fabulous Mexican Tofu Scramble, by , is from The Seattle E-Women Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Burns
Added: Thursday, October 23, 2008


1 cup fresh salsa
1/2 t cumin
1 1/2 cup egg whites
12 oz container "Mori-Nu" Silken Tofu
2 T soy sauce
3/4 t turmeric
1/4 t freshly ground pepper
chopped fresh chives or cilantro

Put the salsa and cumin in a non-stick skillet and cook at low heat until all the water is cooked out. It should be quite dry.

Meanwhile, mix the egg whites (beat them a little first to break them up) with the tofu (mush it up!), soy sauce, turmeric and pepper.

When the salsa is dry, add the egg white/tofu mixture and cook the same as you'd do for regular scrambled eggs. The only difference will be that the tofu will "give out" a surprising amount of water as it cooks. Keep on cooking until the water is evaporated (or just drain it). Sprinkle with chives or cilantro.

Serves 4.

This is actually a yummy and healthy Sunday morning breakfast. Full of protein, low in fat, high in flavor. People will not even be able to tell it has tofu in it--they'll just think it's Mexican scrambled eggs.

from Karen Burns, author of "The Amazing Adventures of Working Girl: Real-Life Career Advice You Can Actually Use." (Working girls gotta eat healthy!)




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