Soft Tofu Egg Gratin (No Cheese)
A tomato gratin made with soft tofu, enoki mushrooms, and eggs.
Ingredients
Main ingredients
- Enoki Mushrooms 100 g
- Fresh Eggs 2 pcs
- Korean Soy Soft Tofu 150 g
Seasonings/Sauce
- Sriracha Sauce 5 g
- Black Pepper 1 g
- Tomato Puree 80 g
Nutrition summary
Carbohydrates
18.23 g
24%
Protein
25.95 g
34%
Fat
13.86 g
41%
Cooking steps
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1
Cut the soft tofu into bite-sized pieces.
-
2
Beat the eggs and set aside.
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3
Finely chop the onion and carrot.
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4
Heat oil in a pan and sauté the onion and carrot.
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5
Add the soft tofu to the sautéed vegetables and stir-fry lightly.
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6
Season with salt and black pepper.
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7
Transfer the sautéed mixture to a gratin dish.
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8
Pour the beaten eggs over the top.
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9
Bake in a 180°C oven for 15–20 minutes until done.
