Tofu tamago toji

Tofu tamago toji

Published on 12/06/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 15
    • For 15cm frying pan

Tofu tamago toji (scrambled eggs with tofu and tomato)

This is one of my last-minute all-in-one meal recipes: something quick and easy, but still a well balanced meal. Because it’s so easy to cook, I’m a bit embarrassed to call this a “meal”. I like to eat it with soy sauce. When you have some left-over tofu, try to make this. sumo plate

I used this sumo plate for the recipe photos this time. This is already more than 30 years old. It was a gift to the people who went to watch a sumo competition and seated the “mass seki” which is a close to the sumo stage, and is a square sitting space for a group.

To be honest, I can’t say it’s my favourite, but it reminds me of family meals at home. But never imagined I would bring it to Switzerland!

Ingredients

  • 50g tofu
  • 6 mini tomatoes
  • 1 egg
  • Cooking oil
  • A pinch of salt

Instructions

  1. Cut the tomatoes in half. Roughly break the tofu by hand. Mix the egg with salt in a bowl.
  2. Heat a frying pan with medium heat, and add cooking oil. Add the tofu and tomato, then cook a few minutes covered with a lid.
  3. Pour the egg mix over the tofu and tomatoes. Put the lid on again, and cook until the egg sets. Serve with soy sauce to your preference.