Eggs Tofu to Salsa: Back Yard Eggs and Tofu w/ Mango Salsa/ #EGGTOFU

BACK YARD EGGS and TOFU w/ MANGO SALSA

Serves; 3 - Preparation Time; 25 minutes

INGREDIENTS
6 tortillas
1 small onion, diced
1 carrot, grated
2 cups of spinach
1 tomato, diced
2 teaspoons herb de Provence
6 Large eggs
1 courgette, grated
2 cloves of garlic
1 cup tofu, firm
1 ounce of mozzarella
pinch of curry powder (to taste) 

DIRECTIONS
In a saute pan, water saute the courgette, carrot, onion and spinach for about 3 minutes. Whilst stirring, add the herbs, tomato and garlic and continue to stir for 2 minutes or until the vegetables begin to soften. 

Crumble Tofu (place in paper towel and squeeze out water) and scatter over the vegetable then add the curry powder. Mix over high heat until the water cooks away.

Reduce heat and add in the 6 beaten eggs. Continue to stir the mixture until the egg has cooked through.