INGREDIENTS

1 whole           firm Tofu or 4 pieces local Tokwa, cubed

2 T                    Light soy sauce or Braggs Aminos Liquid

pinch               all spice, oregano leaves dry, thyme leaves dry (or any available herbs & spices)

3 T                    Doña Elena Olive Oil - (2T for sauteing & 1T for egg omelet)

2 large             Eggs

1 T                    Non-fat milk (or fresh millk)

                         salt & pepper to taste

PROCEDURE

1. In a bowl combine the tofu, light soy sauce, herbs & spices and let it stand for at least 2 to 3 minutes to incorporate the marinate in the tofu.
2. Drain the tofu. Heat olive oil in a pan and saute the tofu 2 to 3 minutes (you may add leeks, bell pepper, or chives for added flavor).
3. In a clean bowl beat the eggs, milk, salt and pepper.
4. In a non-stick pan heat the remaining olive oil, pour in the eggs mixture and shake pan back & forth and at the same time stir eggs to coagulate evenly (if eggs are already set, stop stirring).
5. Put the tofu in the middle of the eggs and carefully turn half of the eggs covering the tofu and slide slightly on the other end of the pan and turn over in a plate(it would then look like a wrap)

            Serve with green veggie salad and vinaigraitte.