- 2 lbs sunchokes. 1/2 ‘’ diced
- 1 ct Sweet white onion. 1/2’’ diced
- 2 lbs Firm Tofu, Drained
- 1/2 c. Beet juice
- 1 tsp Cumin
- 2 tbs Soy Sauce
- 1 tsp Sea Salt
- 4 tbs Olive Oil. More for eggs
- 10 ct, Fresh Eggs
- 1/2 c Micro Thyme
- 2 Tsp Minced Garlic
Preheat the oven to 375 degrees. Roast the sunchokes for 45 minutes until golden and crisp.
While the sunchokes are in the oven, heat the olive oil, garlic, spices, soy and beet juice in a large sauté pan. Boil for 1-2 minutes. Add the tofu and mince with a wooden spoon. Cook for 15 -25 minutes until the tofu has a dark red-ish color and adjust the salt to taste. Set aside until serving.
In a large none stick pan coat the bottom with olive oil and set over medium heat. Add 5 eggs at a time and let cook over medium heat until whites are completely cooked. Repeat this process with the additional eggs, remove and set aside. In the same pan that you used for the eggs, sauté the diced onions over high heat, until caramelized but still firm. In a large bowl mix the tofu corned beef, caramelized onions, and sunchokes and toss together. Serve in a small bowl or plate, Garnish with the egg on top and the micro thyme. Serve and enjoy.
Prep time 30 mins
Total time 1 hour 15 mins