DAILY POST MAR 10th:¬† TOFU FOR 2
GLUTEN-FREE & VEGETARIAN
S H O P
Silken tofu, of medium consistency
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
1/2 TBSP butter
2.5 oz tofu – silken, of medium consistency cut into small cubes.
Pinch sea salt
Grinding of fresh pepper
- 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.
- Crack eggs into skillet.¬† Do not disturb them; let them cook for a minute or two as if you were making fried eggs.
- Add tofu, salt & pepper.
- 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.
- 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.