Kale, Tofu & Eggs

When I think of eggs, two things come to my mind. The first is that scene from Julie & Julia when Julie eats eggs for the first time and she says that glorious line, “I thought eggs were going to be greasy and slimy, but it tastes like … cheese sauce. Yum.” Yum indeed!

And the other is my dear friend MiJin. MiJin is a wonderful mother of two beautiful girls and was probably one of the first people I know to go organic, supported local farmers and got her family eating healthy. She also always seems to know about the latest safe, organic, non-toxic products for kids and babies. MiJin is an awesome mom.

We were roommates for a couple of years and I remember MiJin eating eggs almost everyday. Sunny side up, over easy, scrambled, I think she may have even made poached eggs . .  when I would see her walking out of the kitchen with a plate, I knew she had cooked up some eggs. I never really understood her love for eggs. .  until this year. Not sure why. . maybe it’s because my kids love scrambled eggs. Maybe it’s because my husband finally taught me how to properly cook scrambled eggs. Or maybe it’s my current Omega-3 egg obsession. Whatever the reason may be, we are eating a lot of eggs now. The current fave from the girls is hard boiled eggs and I can’t get enough of this Deviled Egg Spread. It’s absolutely delicious.

Here’s another great recipe. If you are a kale and tofu lover, you must try this. Totally simple and delicious. I hope you enjoy!

Recipe adapted from Food Loves Writing. For a step by step sunny side up egg tutorial, click here.

Print Recipe

Kale, Tofu & Eggs

Kale, Tofu & Eggs

Author: Hip Foodie Mom

Ingredients

• 1 tablespoon of olive oil plus a little more for the eggs
• 2 cups of kale chopped
• 1/2 cup tofu cubed
• 1 teaspoon low sodium soy sauce
• a dash of sesame oil optional but highly recommended
• 1-2 eggs
• Salt and pepper; as needed

Instructions

• Heat the olive oil in a medium skillet over medium high heat. Add the chopped kale and cubed tofu and season with the soy sauce and sesame oil. Saute until the kale is a little wilted and the tofu is browned, about 4-5 minutes.
• In a separate pan, cook your eggs. You can cook them anyway you like, but I recommend over easy or sunny side up. To cook your eggs sunny side up, add a little olive oil to your pan.  You need just enough to coat the pan. Heat the oil until it is just hot enough to sizzle a drop of water.
• Crack the egg gently so that it breaks in half and drop into the pan. Immediately lower the heat and continue the remaining cooking over low heat. Repeat with any additional eggs, making sure to space them far enough apart so that the whites don't touch.
• Consider covering the pan
• "Covering the pan can accelerate the cooking process but you must be careful to avoid overcooking the yolks. If you cover the pan, the top of the whites (including the layer over the yolk) cooks and turns white and firm, rather than remaining clear and slippery. This is more similar to over-easy eggs, which are actually flipped over so that the "sunny" side cooks."
• Cook the eggs until the whites and yolk reach the desired consistency. When finished, remove from the pan. Serve on top of the bed of kale and tofu. Season with salt and pepper.