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From Sunset magazine
SERVES 4
2 teaspoons salad oil
1 onion, peeled and thinly sliced
2 tablespoons minced fresh ginger
1 cup vegetable broth
1/4 cup soy sauce
4 teaspoons sugar
12 1/3 ounces silken firm tofu
6 cups baby spinach leaves, rinsed drained
3/4 cup Egg Beaters egg substitute
6 cups hot cooked rice
1/4 cup diced roma tomatoes
1. In pan over high heat, stir oil, onion, and ginger until onion is lightly browned.
2. Add broth, soy sauce, and sugar. Crumble tofu into about 1-inch chunks and add to pan. Bring to a boil.
3. Add spinach, cover, and cook until wilted.
4. Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly
so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.
5. Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.
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