SCRAMBLED TOFU EGGS
Sautéed onion, sweet red roasted pepper, and petite peas with Silken tofu, curry and mustard. Made extra rich with a little Grapeseed Vegenaise!
Makes 3-4 servings
2 T. margarine
2 slices sweet onion, about 1/4 inch think, diced into 3/8 inch squares
1/2 sweet red roasted pepper, diced into 3/8 inch squares
1/2 c. frozen petite peas
12.3 oz. pkg. extra firm Silken-type tofu, rinsed and blotted lightly with paper towel
1/2 t. salt
1 t. mild curry powder
1 t. sugar
1 t. prepared yellow mustard
1 T. Grapeseed Vegenaise (soy mayonnaise)
freshly ground black pepper to taste
In medium skillet, over medium-high heat, melt margarine.
Add onion and saute till brown-tinged. Reduce heat to medium.
Add roasted pepper and frozen peas. Stir well, then cover for about 2 minutes till peas plump up.
Break tofu into skillet, some small and some larger pieces, like homemade scrambled eggs would look. Stir to evenly distribute veggies and coat with margarine.
Add salt, and saute about 2 minutes.
Add curry, sugar, mustard, Vegenaise and cracked pepper. Stir, cook for a bout 1 minute longer, then plate and serve.
Notes: I like ketchup on the side. Barbecue sauce also works.
I prefer to use Silken-type tofu for scrambled eggs. The water-packed type doesn’t have the same smooth texture that scrambled eggs require.
When Steve and I were first married, we’d come home after a night on the town and have eggs smothered with fried onions and cheese as we wound down the early morning night. Now we do it animal-free. This dish is a little rich with the soy mayo, but the servings are small. I read once that James Beard (chef) put heavy cream in his scrambled eggs. James would love these!