Scrambled Mexican Tofu

By Hklbrries

Serve over a tortilla with a side of chili and salsa for brunch for a wonderful version of huevos rancheros. Once you have had these, you'll find no reason ever to serve scrambled eggs again.

Ingredients

• 3 cups egg whites, about 24 eggs' worth
• 1/2 pound soft tofu
• 3 tbsp soy sauce
• 1 tsp turmeric
• 1/4 tsp ground black pepper
• 1 fresh tomato, peeled, seeded, and diced
• 1/2 cup diced onions
• 2 garlic cloves, minced
• 2 tbsp chopped roasted green chili
• 1/8 tsp ground cumin
• 6 tbsp chopped fresh chives or cilantro

Details

Servings 6

Preparation

Step 1

In a small bowl, beat the egg whites until broken up and just beginning to foam. Crumble the tofu finely and add to the egg mixture. Add the soy sauce, turmeric, and pepper. Set aside.

In a large nonstick skillet, sweat the tomato, onions, garlic, chili, and cumin until the onion is translucent and all the liquid has evaporated.

Add the egg white and tofu mixture. Stir well with a wooden spoon and scramble over medium heat until the egg whites are thoroughly cooked. Toss in chives or cilantro. Serve hot.

Nutrition Information:
Per (1 cup) serving
109 calories
2.0 g fat
0 mg cholesterol
702 mg sodium