Tofu eggs

My mom has recently gone full blown vegetarian. Hurray! I came home the other day and she was eating a make-shift omelet for lunch and I decided I wanted one too.

I used silken firm tofu*, which really is the best texture for eggs. I pressed it and cut it into 4 thin slabs. I only used two (half of the box) here. Silken tofu falls apart very easily, so that’s why it’s all crazy looking.

I made a rub of turmeric and garlic and rubbed (duh) it all over the slices.
I heated some oil in a skillet (on medium) and added the tofu. I added a splash of soy sauce. After a few minutes, or until the other side looks yellow and slightly browned, carefully flip the tofu. At this point I added a slice of Follow Your Heart mozzarella to the top of the slabs. If there is room in the pan you can also add any veggies you want to sautΓ©. Cover the pan with a big lid or foil until cheese is soft (about 4-5 min).

*The unrefrigerated kind in the small cardboard box.

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One thought on “Tofu eggs

  1. s.j.simon says:

    πŸ™‚ did you know how cheese was invented? It wasnt necessity, it was an accident, < HREF="http://www.swissworld.org/en/switzerland/swiss_specials/swiss_cheese/history_of_cheesemaking/" REL="nofollow">read this<>

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