Tuesday, March 1, 2011

Farmers’ Market Trip and Tofu Scramble

Over the weekend, we did some shopping and tasting at the Campbell Farmers’ Market.

I bought soft as well as firm tofu. I used the firm tofu in a couple soups. I haven’t worked much with soft tofu and decided to try it in an egg scramble dish. It turned out delicious.

(Mostly) Egg white/Tofu Scramble with Spinach and Mushrooms

  • Oil
  • 1 whole egg
  • 3 egg whites
  • 5 tablespoons of soft tofu
  • 1 bag of baby spinach
  • 10 mushrooms, sliced
  • Cilantro, chopped
  • Salt & pepper to taste
  • Put the egg, the egg whites and the tofu in a bowl and mix well. Season with salt and pepper.
  • Heat a bit of oil in a pan, and sauté the mushrooms. After a few minutes, add the spinach.
  • Once the spinach is wilted a bit, add the egg/tofu mixture and cook until the egg mixture is firm.
  • Sprinkle with cilantro.
Prep Time: About 10 minutes
Servings: 3

I served the scramble with some seasoned brown rice (seasoned with gochujang, ketchup, rice vinegar, sesame oil, and sesame seeds).

Questions: Do you like tofu? What’s your favorite way to eat it? In what dishes do you use soft tofu? I want to get more creative…

Be well,