Tofu is a good source of protein, which is why it is the best alternative for vegans or those who are trying to shy away from meat. Tofu has almost the same texture as eggs and it is practically tasteless, that is why it blends to a variety of dishes. By adding this ingredient you get a filling breakfast with less cholesterol. Dress up this simple omelette recipe with vegetables or various spices if desired.
2 large eggs
1/2 teaspoon dried tarragon
1 medium sized tomato, seeded and chopped
1 small onion, chopped
2 teaspoons extra-virgin olive oil
1/2 block silken tofu, crumbled
Salt and freshly ground pepper to taste
Place the eggs and tarragon in a medium sized bowl and then beat it with a fork until the yolks and whites are well combined. Season it with salt and pepper.
Heat the oil in a medium sized nonstick skillet over medium heat. Sauté the chopped onions and tomatoes for 2-3 minutes or until they become soft. Add the tofu for a minute and cook it until it is warm. Pour in the beaten eggs and stir the tofu and egg mixture for 1-2 minutes or until the egg is set but still creamy. Do not overcook.
Transfer the cooked tofu and eggs to a serving platter or individual plates. Serve immediately with bread or potatoes.
Photo Courtesy Of: Crystl