Almost every tofu recipe begins with the declaration that “this is the recipe to convert tofu haters.” I make no such claims of this one , but it is remarkably good—buttery, saucy, and just spicy enough to smack you awake. That it’s pantry-friendly and good for breakfast, lunch, or dinner is just an added bonus.
To switch things up a bit, wilt a handful of spinach along with the tofu or stir in ½ cup frozen peas toward the end of cooking. All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Two eggs are one dollar. Let’s not get crazy with the substitutes that will cost more. 🙄
Taco Soup with guacamole salsa mixed in. 👍
Plant based for scramble...not bad...soon Plant based Eggs Benedict with no guilt...I'll have two please...
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