Yield: 6 Servings
|¾ quart||Egg whites, (24 eggs)|
|3 tablespoons||Soy sauce|
|¼ teaspoon||Ground black pepper|
|½ cup||Onion, diced|
|2 tablespoons||Roasted green chili, chopped|
|⅜ cup||Fresh chives, chopped -or- fresh cilantro|
|½ pounds||Tofu, soft|
|1||Whole tomato, peeled, seeded, sliced|
|1 dash||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 chives or cilantro.
Recipe by: Eat More, Weigh Less, Dr. Dean Ornish (p.196) Posted to Digest eat-lf.v097.n090 by "Ellen C." <ellen@...> on Apr 3, 1997