FRENCH TOFU EGGS
Hard-sauteed white potatoes with shallots, fresh green pepper and tomato. Mixed with saffron, rosemary, tarragon and tofu. Then simmered in a short bath of extra virgin olive oil, maple syrup and Balsamic vinegar. Served over whole wheat toast spread with either maple Dijon mustard, or ketchup maple glaze. How do you say walk on water in French?
Makes 6 servings
4 T. transfat-free margarine (Earth Balance is gluten-free)
28 oz. can whole white potatoes, drained, cut in half from end to end
1/2 t. salt
freshly ground black pepper
1/4 c. finely diced fresh green pepper
1/4 c. peeled, finely diced shallots
1/2 c. fresh diced tomato
1 t. dried rosemary needles, crushed
1/2 t. dried tarragon
12.3 oz. pkg. extra firm Silken tofu
1-2 pinches saffron pistils
1/4 t. onion powder
1/4 t. garlic powder
1/8 t. paprika
1/8 t. red cayenne pepper
1/2 t. additional salt
2 T. extra virgin olive oil
2 T. Grade A maple syrup, 100% pure
2 T. Balsamic vinegar
equal parts of Dijon mustard and maple syrup (half and half) mixed in a cup
equal parts of ketchup and maple syrup (half and half) mixed in a cup (Heinz is gluten-free)
lightly textured whole wheat bread, toasted (or gluten-free bread, toasted)
In large skillet (cast iron is good), over medium-high heat, melt margarine.
Add potato slices, then add salt and pepper. Don’t stir till they brown a little on one side. Then, stir to coat with margarine.
Add green pepper and shallots. Stir well, then continue to brown being careful not to stir too often. Keep heat on medium-high.
Add tomato, rosemary, tarragon. Stir, salt a little, and cook 5 minutes longer.
Now, add tofu, breaking it into the pan. Don’t stir yet.
Add saffron, onion and garlic powders, paprika, red cayenne pepper and 1/2 t. additional salt.
Using a pancake turner gently stir, by lifting and flipping over, the tofu, herbs and spices into the potatoes. Lift and gently flip, like you would a pancake. Don’t over-stir. Just be sure you continue to let the potatoes brown.
Now drizzle the extra virgin olive oil and maple syrup over the contents of the skillet. Lift and gently flip, with pancake turner, contents of skillet to incorporate the oil and syrup.
Cover skillet tightly and cook on medium-low heat for 15 minutes.
Adjust for salt, without stirring, then drizzle Balsamic vinegar, as evenly as you can, over contents of skillet. Do not stir.
Again, cover tightly. Cook for 5 minutes longer.
Lift and gently flip contents again to check to see if all ingredients are tender, smooth and glistening. Remove from heat.
To serve: Toast your bread and spread it with either the mustard or ketchup glaze. Place on individual serving plates (1-2 per plate).
Top each toast with a large spoonful of potato, tofu mixture. Sprinkle with a little cracked pepper and serve.
Notes: Of course you’re going to serve this great breakfast dish for a special occasion, or at least on a day planned for leisure. It’s really quite easy and quicker to make, than the instructions make it appear.
Read the instructions before you begin to make it, so that there won’t be any surprises.
I guarantee you that as you eat this dish, you are thinking eggs, toast, French, scrambled, pancake, home-fries, maple, quiche, custard, sausage, benedict.
If you have fresh rosemary, use it. Pulverize as best you can first.
I tried the toast with each of the spreads and loved them both.