scrambled tofu and egg with beans Recipe
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Ingredients
- 3 medium eggs
- 1/2 pack silken tofu (around 200 g)
- parsley
- 1 tsp olive oil
- salt and pepper
- a can of baked beans
How to make scrambled tofu and egg with beans
Today's high-protein breakfast. Silken tofu adds a creamy consistency to the eggs, so the butter and cream won't be missed. For those on a permanent diet.
- Drain tofu and wrap in paper or kitchen towel to soak up excess liquid. This is important otherwise the eggs will be excessively watery.
- Mash up tofu roughly with a fork, and add to beaten eggs. Add chopped up parsley and season with salt to taste.
- Heat olive oil in a frying pan over a medium heat. Add egg and tofu mixture and leave to set slightly.
- Using a wooden spoon or chopsticks, stir the mixture in circular motions until the mixture looks almost cooked.
- Remove from heat and continue stirring until there is no more liquid. Move to a plate immediately to prevent over-cooking.
- Serve with a big schlop of warmed baked beans and grind black pepper generously over the eggs.
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KamanKaman saysThis sounds so good and will probably make me gasy..... :O
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mmmmm baked beans!!1