SCRAMBLED TOFU EGG TORTILLAS

SCRAMBLED TOFU EGG TORTILLAS

Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance!

Makes 4

BURNT ONION SCRAMBLED TOFU EGGS:

12.3 oz. pkg. extra firm Silken type tofu, rinsed and drained

2 T. corn oil

1 sm. yellow onion; cut ends off, cut into 4ths from top to bottom, peel, then cut each segment crosswise into 1/8 inch quarter rings

½ t. salt

freshly ground black pepper

pinch of Hungarian paprika

pinch of turmeric

pinch of dried tarragon

pinch of raw sugar

1 t. Balsamic vinegar

4 fajita size (6 inch in diameter) flour tortillas

vegetable oil

Sweet Red Roasted Pepper Spread link, or use your favorite barbecue sauce at room temperature

Dijon mustard

Grade A maple syrup

In large skillet, heat oil over medium-high heat. Add onion, a little salt, then sauté till dark browned-tinged. Let the pan burn a little.

When onions are browned, add tofu, breaking it apart into scrambled egg size pieces, a little larger to accommodate stirring. Don’t stir the eggs yet.

Add the salt, pepper, paprika, turmeric, tarragon and raw sugar. Still don’t stir until the pan smokes and you know the bottom of the tofu is smelling like it’s burning. Then stir quickly, and lightly till yellowish color is uniform.

Add Balsamic vinegar, and stir to evenly distribute, being sure not to over-stir. Remove from heat and set aside.

Heat a small skillet with a drizzle of corn oil, over medium high heat. Cook each flour tortilla alone, cooking one side quickly till a few brown spots appear, then flip it over, rubbing the tortilla against the skillet to cover the bottom surface with the oil, till a few brown spots appear on that side. Transfer to plate and repeat with the remaining 3 tortillas.

Spread ½ of each tortilla (in a half moon shape) with about 1-1/2 T. Sweet Roasted Pepper Spread.

Top the spread on each tortilla with ¼ of the scrambled tofu eggs. Fold in half. Lift onto individual serving plates with a pancake turner.

Place a dollop of Dijon mustard on each plate, then drizzle with just a little of  maple syrup, or serve the syrup on the side in a tiny souffle cup. Serve immediately.

Notes: If I were only having one tortilla, I would serve the maple syrup on the side. The first half I’d eat with the mustard, and the second half I’d drizzle with the maple syrup. But you do what you want. At the end, when the tortilla was gone, I enjoyed the mix of mustard, maple syrup and a little remnant of the roasted pepper spread still on the plate.

Eat tortilla with your hands, like a sandwich, or with fork and knife.

If you don’t burn the skillet with these eggs, you haven’t cooked them right.

Serve alone or with a fresh fruit sorbet.

If you don’t have time to make the roasted pepper spread, substitute your favorite barbecue sauce, at room temperature.

This is how your skillet should look after you’ve scrambled the tofu eggs!