Golden Tofu and Egg Vegetable Scramble

Instructions

1. 1

   Drain the tofu thoroughly, pat it dry, and crumble it into bite-sized pieces.

2. 2

   Peel the carrot and grate it or cut it into thin matchsticks. Peel and finely dice the onion, then mince the garlic.

3. 3

   Crack the eggs into a bowl, add half of the salt, and whisk until evenly combined.

4. 4

   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 5–7 minutes, stirring occasionally, until lightly golden. Transfer the tofu to a plate.

5. 5

   Add the remaining 1 tablespoon of oil to the skillet. Add the onion and carrot, then cook for 4–5 minutes until softened.

6. 6

   Add the minced garlic and cook for 30 seconds, stirring continuously until fragrant.

7. 7

   Return the golden tofu to the skillet and stir it together with the vegetables.

8. 8

   Pour in the whisked eggs. Cook for 3–4 minutes, gently folding and stirring until the eggs are softly set and evenly distributed.

9. 9