Scrambled Mexican Tofu with Cilantro recipe correction on recipe

[Guest guest]

This should be 3 egg whites. Not 3 cups.

Thanks Amy for catching that.

Sissy

 

 

 

, sissy <pepepukpetunia

wrote:

>

> Scrambled Mexican Tofu with Cilantro

>

>

> 3 egg whites

> 3 tablespoons soy sauce

> 1/4 teaspoon ground black pepper

> 1/2 cup diced onions

> 2 tablespoons chopped fire roasted jalapenos

> 6 tablespoons chopped fresh cilantro

> 1/2 pound soft tofu

> 1 teaspoon turmeric

> 1 fresh tomato, peeled, seeded and diced

> 2 garlic cloves, minced

> 1/8 teaspoon ground cumin

>

>

> 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.

>

> 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.

> Add the egg whites and tofu mixture.

> Stir well with a wooden spoon and scramble over

> medium heat until the egg whites are cooked.

> Toss in cilantro.

>

> Roasting peppers:

> I roast the whole jalapenos in a very hot iron

> skillet until they are blackened.

>

>

>

> Autos. Looking for a sweet ride? Get pricing, reviews, &

more on new and used cars.

>

>

[Guest guest]

> This should be 3 egg whites. Not 3 cups.

> Thanks Amy for catching that.

 

Whew, much easier to make! :-) Thanks, Sissy!