Even when you are cooking for one, it's worth taking a few minutes to make a hot, protein-rich breakfast. By stretching an egg with a little tofu, you reduce the cholesterol and saturated fat. Try tucking it into a whole-wheat pita pocket for a simple and satisfying breakfast sandwich-and a healthful alternative to fast-food fare.

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Blend egg, tarragon, hot sauce, salt and pepper in a small bowl with a fork. Heat oil in a small nonstick skillet over medium-low heat. Add tofu and cook, stirring, until warmed through, 20 to 30 seconds. Add egg mixture and stir until the egg is set, but still creamy, 20 to 30 seconds. Serve immediately.


Nutrition Facts

137 calories; protein 8.6g; carbohydrates 1.8g; dietary fiber 0.6g; sugars 0.2g; fat 10.5g; saturated fat 2.2g; cholesterol 186mg; vitamin a iu 310IU; vitamin c 0.4mg; folate 25.8mcg; calcium 38.5mg; iron 1.2mg; magnesium 9.3mg; potassium 97.4mg; sodium 231.1mg.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Easy and fast Not my best experience with tofu but acceptable to include in my lunch menu. i will dress it up with a green salad on the side next time Pros: Easy and fast inexpensive Cons: egg texture not like the real thing Read More
Rating: 4 stars
This is already a great easy and nutritious breakfast. I added some diced tomatoes and some onions and 1/4 tsp black pepper. Tomatoes add some color to the food. Great that you shared this recipe. Read More