I woke up super early this morning to meet someone at the Front Porch Cafe in Manteo to register voters. After getting a hot tea and waiting around for 20 minutes I finally decided to check the date and make sure I wasn't there on the wrong day. Sure enough, I was there a day early!
The good thing about the story is that it gave me some time before I had to go to work (I'm helping out at a friends law firm this week) to make some breakfast. I decided to try making scrambled eggs using the leftover tofu.
I had some squash, zucchini, and onion in the fridge so I chopped them up and sauteed them for a few minutes. Meanwhile, I had a pickle jar of water sitting on top of the block of tofu (I wrapped the tofu in paper towels) to drain the water out. Once the veggies were ready I crumbled the tofu on top.
For spices I used cumin, paprika, curry, garlic salt, and salt and pep. I also added my favorite, Texas Pete hot sauce! I added some cayenne too but the dish ended up really spicy so unless you like really spicy food you might want to leave that out.
Basically I just stirred it around for a few minutes and it was ready to go.
It tasted just like eggs, but better! I would really recommend adding your favorite veggies to this because the combo of that with the crumbled tofu was really delicious.
Even though I am not going vegan, I still want to try and cut out eggs as much as possible. Maybe still eat some things that are made with eggs but try not to cook plain old eggs by themselves. After eating this today, I think I would really rather have the scrambled tofu than eggs anyways.
By the way- you could TOTALLY trick your tofu hating friends into thinking these are legit scrambled eggs!!!
I am not going to put cooking directions or ingredients because I listed it all above and it is literally the easiest recipe ever!
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