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If you ever miss eggs, or even if you don't, this is a pan-fried (rather than poached tofu) version of an old favourite. The tofu prepared this way is a lot like fried egg and can be used in other recipes or sandwiches as well.
new 454g package of medium firm tofu
fresh spinach or other garden greens (arugala, wild lamb's qurters...)
2 whole grain english muffins, buns or sliced bread
1/4 ts. dried mustard powder
1/4 ts. fresh ground black peppers
sea salt (to your taste)
2 (large) tbs. creamy cheddar Sheese
1/4 c. soymilk
2-3 cloves of grated or pressed garlic
1 tbs. fresh chopped chives
hot cooking oil (grapeseed, peanut, rice bran...)
Brush hot pan or skillet (med.low) with oil. Carefully slice outside (less delicate) top and bottom from tofu (1-1.5cm fillets). Cut across into triangles for buns/muffins or leave whole (rectangular) for toast. Lay on skillet, outside down, using knife or spatula to move. Sprinkle with mustard, salt and pepper. Sizzle for about 7 min or until golden brown underneith and flip. Dust other side with remaining spices. Cook and flip until crispy around the edges on both sides.
Warm garlic and milk in a pot on low heat. Whisk in creamy Sheese, add black pepper to taste and 1/2 of chives.
Cut and toast buns or muffins. Drizzle with a tiny bit of Sheese sauce, then lay down greens, tofu shegg and smother with remaining sauce. Sprinkle with chives. Serves 2.
Note: Once you get used to cooking tofu this way (it is delicate then delicious) use inner part as well for more servings. If it breaks, you can get it to melt together on the skillet.