I admit it – I’m a bit of a weirdo. I love getting compliments on my blog but I feel like doing cart wheels when someone I know actually uses my recipe and tells me about it. Especially when that someone is my little brother. Recently I’ve discovered that my blog has become some what of a cookbook for him. Every now and then he sends me a text message saying he tried something and loved it.. or had no idea what a certain ingredient was. So nowadays, when I post a new recipe, I think of him in his kitchen, hundreds of miles away, trying it. My personal quality assurance of sorts! So little bro – this recipe is especially for you.
This recipe adds a lot of flavor to the normal run-of-the-mill scrambled eggs. If you’re like many who don’t enjoy the tastes of eggs by themselves, the tofu and the spices in this recipe masks not only the typical taste but also the smell of eggs. Perfect if you’re just starting to hop onto the egg bandwagon. For those of you that are committed egg-aholics (like myself).. you’ll love this recipe for it’s fun flavor and the extra texture that the tofu adds.
Makes: 2 servings
Ready in: 20 minutes
- 4 eggs
- Roughly 1/2 a 14 oz tofu packet
- 1/2 onion
- 6 sweet peppers / 1 bell pepper — 1 cup chopped
- 2 – 4 cloves garlic (I used 2 large ones)
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon extra virgin olive oil
1. Chop up the tofu into small squares.
2. Dice the onion.
3. Heat the olive oil in a non-stick pan over medium high heat. Add the onions and tofu, stir periodically until onions become transparent and tofu just begins to brown.
4. Meanwhile, trim and chop the sweet peppers or bell peppers into bite sized chunks.
5. In a small bowl whisk the eggs till they are frothy and evenly colored.
6. Add the cumin and coriander powder to the tofu. Stir-fry for a few minutes until you can smell the fragrance of the spices.
7. Add the peppers to the pan. Cook for a few minutes.
8. Add the eggs to the pan. Allow the eggs to cook for a bit. At the first sign of the eggs setting, start scrambling the eggs. Using the edge of your spatula, push the eggs from the edges toward the center of the pan. You may have to tip the pan to allow the runny part of the egg to spread over the pan. Serve hot once the eggs are cooked and not runny.