Version Date: December 7, 2012
I was tempted to call this recipe, "Tofu You Can Actually Eat,"
since it's been a quest of mine either to (1) avoid tofu altogether or
(2) try to make it taste good. For a long time, I thought "tasty tofu"
was an oxymoron, a contradiction in terms. How do you flavor drywall
joint compound? Well, call me lucky, but I finally made tofu taste
good. Really good. So
another possible title for this recipe might be "Tofu Taste Secret."
This is another quasi-vegetarian recipe, since it is meatless and
includes only eggs. The health food aspect is not my fault, though,
since it just turned out that way. So healthy. Oooohh.
The ingredient quantities listed here
make enough Tasty Tofu Robaire to serve four as a side dish, and
two or three as a main dish, since people will be asking for seconds.
(Seconds for Tofu? Get real, Buddy. No, I am serious. This dish is not
just edible; it's actually delicious.)
Preparation time is about 25 minutes.
- One 14-ounce package of firm tofu
- 2 eggs
- 1/4 cup sun dried tomatoes
- 1/2 cup marinated artichoke hearts
- 3 fresh garlic cloves or 1 teaspoon chopped garlic
- 1/2 cup chopped green onions
- salt and pepper
- olive oil
Remove the tofu from the packaging, draining out the water. Slice the
tofu brick into small pieces, about 1/4 inch squares.
Chop the onions into small, macaroni sized pieces.
Optionally, chop or slice the sun-dried tomatoes into quarter inch squares.
Put the eggs, garlic cloves, and artichoke hearts into a blender and
blend until artichoke pieces are a consistent size. This usually
requires about 20 to 30 seconds.
Pour a drizzle or so of olive oil into a large frying pan and turn on
heat. Saute the onions and tomatoes. Then add the tofu and continue the
Next, pour the egg-garlic-artichoke mixture over the tofu. Add salt and
pepper (just a few shakes of each).
Cook uncovered, stirring
occasionally to be sure the tofu gets coated with the other
ingredients. If you have other duties to take care of, turn the heat to
medium low or low and cover the pan with a lid or aluminum foil. The
dish can take care of itself for a few minutes. Cook until the liquid
has cooked away and the egg is
cooked completely. Approximate time is ten to fifteen minutes,
depending on the heat level.
Place in a dish, or serve on a bed of lettuce, and enjoy.
You can stretch this dish or its leftovers by adding one of the
following: bean spouts, rice, or green beans. Because this is such a
high protein dish, you could also stretch or cut it by adding cooked
For upscale company, press servings into a small bowl and invert onto a
plate covered with lettuce or purple kale. Sprinkle a bit of paprika on
the top of the molded tofu. Embed a slice of fresh tomato in the top as
Tips for the Inexperienced or Hurried
For the inexperienced, take heart because there is nothing to harm
here. The ingredients are sturdy. As long as you make sure the eggs get
cooked thoroughly--they will look like scrambed eggs--you can't really
overcook or undercook the other ingredients if you are using a medium
or medium low heat and paying even half attention. This is a great
recipe for novice cooks because it's easy and dramatic and delicious.
If you are really in a hurry, you can use garlic powder and onion
powder in place of the garlic and onions. For eat alones, you can
prepare a large batch of this, say a double recipe, and enjoy the
leftovers all week. As dramatically good as the taste of the fresh
batch is, the taste on the second day is reported to be even better.
Tasty Tofu Robaire has the nutrition (lots of protein) to work as a
main dish. But it will go great as a side dish with steak. Serve with
fruit and cheese as an appetizer suite. Serve with vegetables (string
beans, zuchini, or--amusingly enough--French fries) for a
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If you found this recipe interesting, please see the following:
Yummy Brussels Sprouts
When Upscale Hotdogs Go Wrong
2012 by Robert Harris | How
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About the author:
Harris is a writer
and educator with more than 25 years of teaching experience at the
and university level. RHarris at virtualsalt.com