Ryukyu Scrambled Eggs from Okinawa

Posted on Monday, June 1, 2015 in
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Serves 4 (or two, if very hungry!)


1 cup egg substitute, such as Egg Beaters
3 oz. can water-packed tuna
1/2 tsp. Life Transfusion Liquid Minerals
Freshly ground pepper
6 oz. Firm tofu cut into /2 inch cubes
1/2 cup chopped celery

1. Beat the egg substitute in a large mixing bowl. Add the tuna, Life Transfusion Liquid Minerals and pepper to taste.
2. Heat a wok or skillet and spray with nonstick canola spray. Cook the tofu until golden, no more than 2 minutes.
3. Add the celery and cook for 2 more minutes.
4. Pour the egg mixture into the work or skillet and stir continuously until cooked through.
5. Evenly divide onto four plates and serve.


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