Green Beans With Scrambled Eggs Food
TOFU GREEN BEAN BREAKFAST SCRAMBLE
Repeat after me: Don't scramble your eggs, scramble your tofu! This splendid breakfast dish is one of my all-time favorite ways to eat tofu. Oh, what's that? You hate tofu? This is the dish that has converted all of my tofu-skeptic friends. It's based on a classic Northern Indian breakfast my dad remembers from his childhood, originally involving crumbled paneer sauteed with spices and green beans and usually eaten atop toast. When my parents immigrated to America and my dad was craving this dish, tofu was my mom's workaround after not being able to find paneer anywhere. What she ended up discovering was how wonderfully light and bouncy the crumbled tofu gets, and how nicely that complements the crunch of the green beans. This dish is essentially a doppelganger for scrambled eggs, thanks to the yellow color of the turmeric and the vaguely eggy, umami-like taste of the chaat masala. But tofu does a far superior job than eggs at really absorbing the flavor of the spices-plus, it's a lot harder to overcook tofu.
Provided by Priya Krishna
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Warm the oil in a large skillet over medium heat. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Swirl the turmeric into the oil, then add the green beans, salt and chile. Reduce the heat to low, cover and cook until the green beans are just barely soft (they should still retain a bit of firmness), 5 to 7 minutes.
- Add the crumbled tofu and mix well, then increase the heat to medium and cook, uncovered, until the tofu has softened slightly and turned bright yellow from the turmeric, 3 to 4 minutes.
- Remove the skillet from the heat and mix in the lime juice and chaat masala. Taste and adjust the lime juice, chaat masala and salt before serving if needed.
GREEN BEANS WITH SCRAMBLED EGGS
Make and share this Green Beans With Scrambled Eggs recipe from Food.com.
Provided by Halalmom
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the beans in pieces, about 2 cm each, and wash them.
- Heat the olive oil in a large pan, add the onion and fry it until slightly browned.
- Add the beans, fry them for a few minutes.
- Add broth,chopped tomatoes and garlic, salt and pepper to taste and bring to a boil.
- Cover the pan and let simmer for about 15 minutes, until the beans are tender and done.
- Check for seasoning.
- Crack the eggs directly into the pan and stir well.
- Cook for a few more minutes, until the egg is done.
- Serve with French bread, some hot sauce like tunesian harissa an the side.
Nutrition Facts : Calories 177.2, Fat 10, SaturatedFat 1.9, Cholesterol 106.3, Sodium 322.4, Carbohydrate 17.4, Fiber 5, Sugar 5.3, Protein 6.8
SCRAMBLED GREEN BEANS
My mom made green beans like this for years and everyone I know who has tried them likes them this way even if they raise eyebrows at first!!
Provided by Beansy
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook drained green beans in oil to very lighly browned. Break in two eggs and scramble until eggs are cooked.
Nutrition Facts : Calories 154.7, Fat 13, SaturatedFat 1.6, Cholesterol 93, Sodium 332.6, Carbohydrate 5.2, Fiber 2.6, Sugar 1, Protein 4.5
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