Scrambled Mexican Tofu

Title:
Scrambled Mexican Tofu

Yield:
6 Servings

Categories:
Tofu,
Breakfast




Ingredients:





   3/4 qt Egg whites, (24 eggs)


     3 tb Soy sauce


   1/4 ts Ground black pepper


   1/2 c  Onion, diced


     2 tb Roasted green chili, chopped


   3/8 c  Fresh chives, chopped -or-


          -fresh cilantro


   1/2 lb Tofu, soft


     1 ts Turmeric


     1    Whole tomato, peeled,


          -seeded, sliced


     2    Cloves garlic


     1 ds 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 chives or cilantro.


 


 Recipe by: Eat More, Weigh Less, Dr. Dean Ornish (p.196) Posted to Digest


 eat-lf.v097.n090 by "Ellen C." 
on Apr 3, 1997