TOFU AND EGGS RECIPE RECIPES

Name: Tofu and Egg
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 16 ounces firm tofu (cubed); 1 egg; 3 garlic cloves (minced); 1 tablespoon ginger (minced); 1 cup mushroom (cut); 3/4 cup soy sauce; 2 tablespoons rice wine; 2 teaspoons sesame oil; 2 tablespoons peanut oil

TOFU AND EGG RECIPE - FOOD.COM

Tofu and Egg Recipe - Food.com image

Make and share this Tofu and Egg recipe from Food.com.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces firm tofu (cubed)
1 egg
3 garlic cloves (minced)
1 tablespoon ginger (minced)
1 cup mushroom (cut)
3/4 cup soy sauce
2 tablespoons rice wine
2 teaspoons sesame oil
2 tablespoons peanut oil

Steps:

Prepare sauce with soy sauce, rice wine, sesame oil with a bit of the garlic and ginger.
In a hot pan add the oil.
Stir fry most of the garlic and ginger (saving a little for the sauce) for about 10 seconds.
Add tofu and stir gently for about 1 minute.
Make a space in the middle of pan and drop one egg in and mix enough to break the yolk and let cook for about 30 seconds before stirring gently into the tofu.
Add mushrooms and genly stir into egg and tofu for about 30 seconds.
Add Sauce mixture and gently stir fry for about 1 minute.
Remove to serving dish.
Serve with white Jasmine rice.
PS: To thicken sauce add 1 tablespoon corn starch (dissolved in water) to warm sauce and stir for about 30 seconds before removing to serving dish.

Nutrition Facts : Calories 231.4, FatContent 15.2, SaturatedFatContent 2.9, CholesterolContent 52.9, SodiumContent 3049.4, CarbohydrateContent 7.7, FiberContent 1.8, SugarContent 2, ProteinContent 17.4

SCRAMBLED EGG WITH TOFU RECIPE | EATINGWELL

Scrambled Egg with Tofu Recipe | EatingWell image

Even when you are cooking for one, it's worth taking a few minutes to make a hot, protein-rich breakfast. By stretching an egg with a little tofu, you reduce the cholesterol and saturated fat. Try tucking it into a whole-wheat pita pocket for a simple and satisfying breakfast sandwich-and a healthful alternative to fast-food fare.

Provided by Patsy Jamieson

Categories Diabetic Egg Breakfast Recipes

Total Time 5 minutes

Number Of Ingredients 7

Ingredients

1 large egg
½ teaspoon dried tarragon
Dash of hot sauce, such as
Pinch of salt
Freshly ground pepper, to taste
1 teaspoon extra-virgin olive oil, or canola oil
2 tablespoons crumbled tofu, (silken or regular)

Steps:

Blend egg, tarragon, hot sauce, salt and pepper in a small bowl with a fork. Heat oil in a small nonstick skillet over medium-low heat. Add tofu and cook, stirring, until warmed through, 20 to 30 seconds. Add egg mixture and stir until the egg is set, but still creamy, 20 to 30 seconds. Serve immediately.

Nutrition Facts : Calories 137.2 calories, CarbohydrateContent 1.8 g, CholesterolContent 186 mg, FatContent 10.5 g, FiberContent 0.6 g, ProteinContent 8.6 g, SaturatedFatContent 2.2 g, SodiumContent 231.1 mg, SugarContent 0.2 g

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