Since cutting eggs out from my diet, I have not found myself really craving any kind of eggs. I have definitely craved awesome breakfast sandwiches and awesome brunches, but thanks to tofu, veggies, and beans being awesome, I have always been able to have the food of my dreams.
One thing that I was missing, not due to missing the taste but more out of nostalgia, was a sunny side up egg. I have what is almost an unhealthy obsession with breakfast sandwiches. It reminds me of Sundays with my family, dad cooking up his famous French toast and eggs, all of us enjoying a comforting meal together. It reminds me of making vegetarian breakfast sandwiches for my roommates while living in Hawaii and watching them take huge bites and love it. At the local wet markets, there are always one to two tofu stalls.
They have every kind of tofu imaginable, which I would really like to write a post about someday! One kind of tofu they have comes in a big log shape, usually wrapped with cheesecloth.
The texture is great for this recipe! I have also used it for my Lemon Pepper Tofu recipe. Serve alongside your favorite breakfast or brunch dishes, or as part of your favorite Asian inside dishes that call for fried egg. Enjoy the nostalgia! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Post Comment. In your mouth. If you know me, you know that I am a savory gal. Most of the time, I crave nothing but salty, sour, and spicy. Lately though, and I have no idea why, I have been craving sweet stuff something fierce. My family is definitely not complaining, and gobble up the sweet treats with glee. I will never forget the first time I tried Korean food. It was salty, and spicy, and sometimes pickle-y. It was plentiful, and ritualistic, served in many small dishes and eaten with special metal chopsticks.
