Ingredients: (2 servings)
½ block extra firm tofu (7 ounces), drained and crumbled
½ tsp. minced garlic
1 green onion, sliced
1 tbsp. fresh lemon juice
1 tsp. fresh parsley, chopped (Or fresh basil)
Sea salt and black pepper, to taste
2 egg white, slightly beaten
1 tbsp. extra version olive oil
In a medium bowl, mash all ingredients together, except eggs and olive oil, until well mixed.
Keep in the fridge for up to 1 night, to get all the flavors combined. Or you can cook it immediately.
Heat a non-stick pan over medium high heat. Add olive oil, and when it’s hot add tofu mixture.
Stir tofu until it start to brown, then push it to one side of the pan and add the egg whites. Let the eggs set a bit and then mix everything together gently until done.
Season with salt and black pepper.
Serve with some fruits, greens or toasts.