Ingredients Jump to Instructions ↓

  1. 17 Mar

  2. 48 MST

  3. From: (Gina Rodriguez) <rodriguz



  6. 3 cups egg whites

  7. 3 tablespoons soy sauce

  8. 1/4 teaspoon ground black pepper

  9. 1/2 cup diced onions

  10. 2 tablespoons chopped roasted green chili

  11. 6 tablespoons chopped fresh chives or cilantro

  12. 1/2 pound soft tofu

  13. 1 teaspoon turmeric

  14. 1 fresh tomato, peeled, seeded and diced

  15. 2 garlic cloves, minced

  16. 1/8 teaspoon ground cumin

  17. In a small bowl, beat the egg whites until broken up and just beginning to foam. Crumble the tofu finely and add to the egg mixture. Add the soy sauce, turmeric and pepper. Set aside.

  18. In a large nonstick skillet over medium heat, cook the tomato, onions, garlic, chili and cumin until the onion is translucent and all the liquid has evaporated.

  19. Add the egg whites and tofu mixture. Stir well with a wooden spoon and scramble over medium heat until the egg whites are cooked.

  20. Toss in chives or cilantro.


Send feedback