During the Culinary Institute boot camp I attended, I met some talented chefs & super foodies. One is a private chef in Florida and he made this delicious dish for our breakfast one morning. I did my best to replicate it and I think it turned out pretty darn good. Give it a try!
Ingredients
- Egg Cups:
- 8 ounces extra firm tofu (drained, placed on paper towels & weighted down in the fridge for at least 1 hour)
- 2 TBS low sodium soy sauce
- 1 TBS white miso paste
- 1 TBS olive oil
- 5 eggs
- 1/2 cup milk
- 1/2 cup chopped red onion
- 1/2 cup sliced scallions
- White pepper, to taste
- Crispy Quinoa:
- 1 cup quinoa prepared according to package directions
- Dash each of sea salt, fresh cracked pepper, smoked paprika, chili powder, cumin & cayenne
Instructions
- Preheat oven to 350 degrees. Grease a mini muffin tin.
- Cut tofu into small 1/2 inch cubes.
- Mix miso & soy sauce until smooth. Rub into tofu & set aside for at least 5 minutes.
- Heat olive oil in skillet and add tofu. Cooked until browned. Add the red bell pepper and scallions to the pan and cook until softened.
- Whisk eggs and milk.
- Place tofu & pepper mixture evenly into 8 of the muffin tin cups. Pour egg mixture on top until almost full.
- Bake for 20-25 minutes until lightly browned on top.
- Crispy Quinoa:
- Preheat broiler. Prepare a baking sheet with foil and parchment paper.
- Lay out the cooked quinoa and broil for 5-10 minutes until golden brown
- When done, season with spices. Set aside.
- Assembly:
- Serve tofu egg cups topped with the crispy quinoa and a bit of sliced red bell pepper or scallions on top.
