Ingredients:
1 egg
2 egg whites
1/2 cups mashed firm tofu
1/4 teaspoon dried basil
a pinch of salt
a pinch of turmeric (optional)
margarine or oil for frying
Instructions:
If you love scrambled eggs and omelettes, but are watching your cholesterol intake, and the thought of eating plain scrambled egg whites brings on sudden depression, this is the recipe for you. There is one whole egg in here, and the rest is a combination of egg whites, mashed tofu, and herbs. It serves two, so each participant ends up with a delicious plateful of scrambled eggs containing only half a yolk. Treat this dish exactly as you would ordinary scrambled eggs. Add your favorite condiments: salsa, herbs, a touch of cottage cheese, some grated cheese, etc. Or add sauteed sliced mushrooms or green peppers. This recipe is entirely flexible. The tumerick is optional. It's there more for color then for flavor. And if you can't stand throwing anything away, save the egg yolks for brushing unbaked loaves of bread. (Egg yolk makes a shiny dark crust.) Store raw egg yolks in a tightly covered container in the refrigerator (3 to 4 days) or in the freezer. Two words of encouragement for those who are doubtful about tofu: Try this!
1) Beat together egg, egg whites, tofu, basil, salt, and, if desired, turmeric. Meanwhile, heat a medium-sized skillet.
2) Add a small amount of margarine or oil to the pan, tilt the pan to distribute it, and then wait a minute or two until the greased pan becomes very hot.
3) Add the egg mixture and scramble until firm. If you keep the heat steadily high, this should take the same about of time as making regular scrambled eggs.
4) Serve immediately.
Preparation time: 10 minutes
Notes:
Celebrity recipe
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