Stop Blogging and Cook

DAILY POST MAR 10th:  TOFU FOR 2

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Eggs
Butter
Silken tofu, of medium consistency
Sea salt
Freshly ground black pepper

T I M I N G

SERVES 2 adults or 4 children

COOKING TIME:  7 min

C O O K  /  P R E P A R E

INGREDIENTS
3 eggs
1/2 TBSP butter
2.5 oz tofu – silken, of medium consistency cut into small cubes.
Pinch sea salt
Grinding of fresh pepper

COOKING

1. Melt butter in (cast iron) skillet on medium heat, buttering up the sides of the skillet 1/2 inch.  Don’t add eggs until butter is bubbling nicely.  If added before the skillet is hot, the eggs will stick annoyingly to the pan.
2. Crack eggs into skillet.  Do not disturb them; let them cook for a minute or two as if you were making fried eggs.
3. Add tofu, salt & pepper.
4. When the bottoms begin to sizzle a little, begin to stir the eggs with a wooden spoon, pushing the whites so that the runny parts come into contact with the hot skillet.  Allow the yolks to break, stirring intermittently.  The idea is to be able to identify the whites and yolk, at the end, rather than combining them smoothly together.
5. Don’t let eggs become dry.  Off heat and continue stirring slowly just until whites are no longer runny.

S E R V E

Serve immediately with toast and maybe pan fried potatoes.