Categories: breakfast, tofu

Ingredients

• one block of tofu
• flour
• oil
• turmeric
• soy sauce
• baking powder (optional)
• garlic powder (optional)
• curry powder (optional)
• veggies of your choice (optional)

Directions

1. Get a tub of tofu. It doesn’t matter what kind, but my suggestion is the one that is going to expire next! Or the one least expired in my case! As long as it doesn’t smell funny, it doesn’t taste funny.

2. Put it in a bowl. I have not captured of these mythical blenders/food processors, so I use what I use in the wild: my fist. Slap the tofu around a bit, make sure it knows it working for you now. Do this until its complete mush.

3. Add a layer of flour, a splash of oil, a few hefty shakes of turmeric, season with garlic (I like to put in a dash or curry powder for kicks), and another splash of soy sauce. Mix! You may need to add more flour, just enough so it’s thicker and kind of sticks to itself.

4. POINT Turmeric and soy sauce are the key points in making delicious egg replicas. Add turmeric until the mix is a light yellow. It will brighten into an eggy-yellow as it cooks.

5. If you have it, add a pinch of baking powder and mix again for fluffiness. (I did not use any today)

6. Put in a lightly oiled frying pan on low heat. Smooth out as much as possible.

7. Soon, the edges will start to look suspiciously like egg. It will turn more yellow, and the top will dry out. When it is firm to the touch, and doesn’t jiggle when you give the pan a shake, its done!

8. While this is cooking, sauté the veggies you want to use as well.

9. You can slide it out of the pan, of add the veggies first, its’ up to you. (I sautéed onions and peppers and threw in a handful of frozen veggies).

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