Get the best of both worlds, more plants without giving up animal foods, with this tasty, blended version of your morning eggs.
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
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.