Guest guest Posted February 11, 2006 Report Share Posted February 11, 2006 Scrambled Mexican Tofu with Cilantro 3 cups egg whites 3 tablespoons soy sauce 1/4 teaspoon ground black pepper 1/2 cup diced onions 2 tablespoons chopped fire roasted jalapenos 6 tablespoons chopped fresh cilantro 1/2 pound soft tofu 1 teaspoon turmeric 1 fresh tomato, peeled, seeded and diced 2 garlic cloves, minced 1/8 teaspoon ground cumin In a small bowl, beat the egg whites until broken up and just beginning to foam. Crumble the tofu finely and add to the egg mixture. Add the soy sauce, turmeric and pepper. Set aside. In a large nonstick skillet over medium heat, cook the tomato, onions, garlic, chili and cumin until the onion is translucent and all the liquid has evaporated. Add the egg whites and tofu mixture. Stir well with a wooden spoon and scramble over medium heat until the egg whites are cooked. Toss in cilantro. Roasting peppers: I roast the whole jalapenos in a very hot iron skillet until they are blackened. Autos. Looking for a sweet ride? Get pricing, reviews, & more on new and used cars. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2006 Report Share Posted February 11, 2006 > Scrambled Mexican Tofu with Cilantro > > 3 cups egg whites How many eggs is 3 cups of whites, please? Quote Link to comment Share on other sites More sharing options...
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