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scrambled tofu and egg with beans

scrambled tofu and egg with beans


Rating (5.0000)
  • Prep Time:
  • Cook Time:
  • Difficulty: easy
  • Serves: 2


Today's high-protein breakfast. Silken tofu adds a creamy consistency to the eggs, so the butter and cream won't be missed. For those on a permanent diet.


3 medium eggs
1/2 pack silken tofu (around 200 g)
1 tsp olive oil
salt and pepper
a can of baked beans


1. Drain tofu and wrap in paper or kitchen towel to soak up excess liquid. This is important otherwise the eggs will be excessively watery.
2. Mash up tofu roughly with a fork, and add to beaten eggs. Add chopped up parsley and season with salt to taste.
3. Heat olive oil in a frying pan over a medium heat. Add egg and tofu mixture and leave to set slightly.
4. Using a wooden spoon or chopsticks, stir the mixture in circular motions until the mixture looks almost cooked.
5. Remove from heat and continue stirring until there is no more liquid. Move to a plate immediately to prevent over-cooking.
6. Serve with a big schlop of warmed baked beans and grind black pepper generously over the eggs.

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star_onstar_onstar_onstar_onstar_onKamanKaman says:

This sounds so good and will probably make me gasy..... :O


star_onstar_onstar_onstar_onstar_onyongfook says:

mmmmm baked beans!!1

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