1 (14-oz) package extra firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced shallots
2 garlic cloves, minced
2 cups sugar snap peas
1/2 cup grated carrot
2 eggs, lightly beaten
2 tablespoons reduced sodium soy sauce
1 tablespoon toasted sesame oil
1/4 cup thinly sliced green onion, plus more for garnish
2 teaspoons sesame seeds
How to Make It
Place half of romanesco in a food processor. Pulse until romanesco resembles granules of rice. Repeat with remaining batch. Set aside.
Heat 1 tablespoon canola oil in a large skillet or wok over medium-high heat. Add tofu to pan and season with salt and pepper. Cook for 3 to 4 minutes; flip and cook 1 to 2 minutes longer. Reduce heat to medium and add remaining 1 Tablespoon canola oil. Add shallots, garlic, snap peas, and carrots; cook 2 to 3 minutes. Add green onion; cook 1 minute.
Clear an open spot in the center of pan. Add eggs, stirring occasionally to lightly scramble. Before egg is completely set, stir in romanesco. Drizzle with soy sauce and sesame oil. Cook 1 minute or until thoroughly heated. Top with toasted sesame seeds and additional green onion, if desired.