VEGAN BREAKFAST EGGS

VEGAN BREAKFAST EGGS

As a vegan, I get more questions about replacing eggs as a food, or in a recipe, than any other ingredient – even more than cheese! Eggs are such a staple in most people’s diets, and they can’t imagine life without them. Whether you decide to stop eating eggs in favor of a plant based diet, or because they don’t agree with you or with a loved one, don’t fear! I’ve got your back with this recipe for Vegan Eggs!

Recipe for a basic tofu scramble, that you can eat for breakfast, as is, or use in a variety of recipes instead of eggs.

INGREDIENTS

• 2 (16 oz.) pkg. Firm or extra firm tofu packed in water
• 2 Tbsp. Vegan Margarine (such as Earth Balance)
• 2½ Tbsp. Nutritional Yeast
• 1¼ tsp. granulated garlic
• 1¼ tsp. granulated onion
• ¾ tsp. pink or sea salt (or more to taste)
• ½ tsp. black pepper (or more to taste)
• ⅛ tsp. turmeric
• (Optional: Black salt -kala namak - to taste... see notes in post)

INSTRUCTIONS

Open two packages of tofu and drain the water off. Add the margarine to a large skillet, and turn the heat to medium. Crumble tofu into the pan, and toss with margarine. Sprinkle the onion, garlic, turmeric, salt and pepper over the tofu and stir to mix. Cook on medium for approx. 5 minutes, stirring occasionally to prevent sticking. (Use a lower heat if using a cast iron skillet). When most of the water is cooked out of the tofu, add nutritional yeast and fold into tofu. Continue to cook over a medium heat. If you desire browning, let the tofu cook on one side, and then using a spatula, turn it over and continue this process until desired amount of browning is achieved.

Serve with as is, or with black salt, ketchup, salsa, vegan cheese, or whatever you like!

Recipe Source:cheftographer.com