1 (8 oz.) pkg. super firm tofu, drained
2 cloves garlic, minced
1 shallot, minced
1 green onion, chopped
2 large Chinese cabbage leaves
1 tablespoon olive oil
1 egg
1 1/2 teaspoons ham soup base
1/4 teaspoon Ortega meat taco seasoning

Saute drained tofu cubes with green onion and shallot in olive oil over high heat, adding garlic after 4 minutes. Add thinly sliced shreds of chinese cabbage; stir fry until wilted. Add ham soup base and stir quickly and thoroughly until all cubes are well coated. Stir in 1/2 cup water and 1 teaspoon Wondra flour to thicken. When water begins to be absorbed, quickly stir in 1 egg; cook over low heat for about 1 minute or until egg is no longer liquid and has coated the cubes.

Sprinkle with Taco seasoning, if desired, and serve.

Note: Different quick-cooking greens may be substituted for the Chinese cabbage.

Submitted by: CM