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| Level: |
Intermediate |
| Total: |
32 min |
| Prep: |
20 min |
| Cook: |
12 min |
| Yield: |
8 servings |
Ingredients
- 1/2 teaspoon olive oil
- 1/2 cup diced onion
- 1/2 cup sliced asparagus
- 1/2 cup chopped Swiss chard
- 1/2 teaspoon curry powder
- 1/4 pound firm tofu, crumbled
- 1/2 cup diced tomato
- Fresh ground pepper
- 16 egg whites
- 8 (6-inch) corn tortillas
- Roasted Salsa Colorado, recipe follows
- 2 ancho chiles, stemmed and seeded
- 5 plum tomatoes
- 1 onion, peeled and quartered
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh oregano leaves
- 2 tablespoons chopped fresh cilantro leaves
- Salt
Instructions
- In a hot saute pan over medium heat, add the oil, and saute the onion, asparagus and Swiss chard for about 2 minutes, until softened. Saute for an additional 2 minutes, stirring. Mix the curry and tofu with the sauteing veggies. Reduce the heat to low and stir the eggs. Continue to cook and stir only when the eggs are set, about 3 to 4 minutes or until the eggs are cooked to your liking. Serve 4 ounces of the golden eggs with warm tortillas and fresh salsa Rancho Colorado.
- Toast the chiles in a dry saute pan over medium high heat until brown for 1 minute. Remove from the pan and set aside. Add the tomatoes and onion and cook, turning until the tomatoes and onion are well browned and start to fall apart. This will take about 10 minutes. Place the chiles with 1 of the charred tomatoes and a little onion in a blender or food processor and process until blended add the remaining tomato, onion, garlic, oregano, and cilantro and pulse until chunky. Season with the salt.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
140 |
| Total Fat |
3 g |
| Saturated Fat |
0 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
5 g |
| Sugar |
3 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
436 mg |
