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August 29, 2006

[bento with veggies, fried rice, shrimp, tofu-egg scramble]

Top: tofu-egg scramble; cucumber tulips
Bottom: wok-fried brown rice with onion, scallions, red bell pepper, edamame, and broccoli; shrimp rubbed in olive oil, Old Bay, and other seasonings (courtesy of Wegmans)

I have been scrambling around a lot lately – something that has become more the norm than not. 'Tis fitting then to feature a tofu-egg scramble in today's bento. I usually make this for breakfast or brunch. The silken tofu has a nice consistency that blends well with the eggs (you almost can't tell what is egg vs. tofu) and adds a big protein punch to carry you through the day. You can also use firm tofu for a more chewy consistency.

4 large eggs
1/2 block silken tofu
1/2 small onion, diced
1/2 red bell pepper, diced
2 scallions, thinly sliced
1-1/2 tsp. garlic, minced
1 tbsp canola oil
1/2 tsp curry powder
1 tsp tamari
salt and pepper, to taste
  1. Rinse the tofu and pat dry with a paper towel. Set aside.
  2. Crack eggs into a small bowl and beat lightly with a fork or whisk. Mix in the scallions and salt and pepper to taste. Set aside.
  3. Heat oil in a wok or large frying pan over medium-high heat. Add the onion and toss until shiny with oil. Add the red bell pepper and toss with onion until well-mixed.
  4. Add the tofu block and toss with the vegetables, using a spatula to break up and crumble the block into smaller pieces. Cook the tofu for at least 5 minutes, using your spatula to flip the mixture and ensure that the tofu is cooked on all sides. The tofu may render some liquid while cooking. If this occurs, cook until most of the liquid has evaporated before moving on to the next step.
  5. Add the egg mixture to the pan and allow to set for 15 seconds. Add the tamari, curry powder, additional salt and pepper to taste, then fold the egg mixture into the tofu-veggie mixture. Continue tossing hte egg with the other ingredients, being careful not to break the egg up too much, until theegg is thoroughly cooked, about 2-3 minutes.
  6. Taste and adjust seasonings as needed. Makes 2 large servings or 4-5 bento servings.

* Ensure that your ingredients are GF if you are gluten-sensitive.
© Cooking Cute