Dairy-Free Chilean Scrambled Eggs with Pebre

Ingredients

• 6 Eggs
• 1/4 cup Silken Tofu
• 1 tablespoon Olive Oil
• 1/4 cup Red Onion
• 1/2 Bell Pepper
• 1/2 cup Pebre Salsa
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Cilantro

Instructions

1. 1Place a 12-inch skillet over medium heat, which is approximately 300°F (150°C). Add the 1 tablespoon of olive oil to the skillet. Once the oil is shimmering, add the 1/4 cup of red onion and 1/2 bell pepper; cook, stirring often, for 5 minutes until the vegetables are softened and appear slightly translucent.
2. 2While the vegetables are cooking, in a medium bowl, whisk together the 6 eggs, 1/4 cup of silken tofu, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until the mixture is well combined and smooth.
3. 3Pour the egg and tofu mixture into the skillet with the softened vegetables. Cook, stirring occasionally with a spatula, for 5-7 minutes until the eggs are set but still look slightly moist and creamy.
4. 4Gently stir the 1/2 cup of Pebre Salsa into the scrambled eggs, ensuring it is evenly distributed throughout the mixture.
5. 5Serve the dairy-free Chilean scrambled eggs immediately, garnished generously with the 2 tablespoons of fresh cilantro.

Substitutions

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