Sunday, July 6, 2014

Ultimate Scrambled "Eggs" Served Two Ways

I was never a fan of eggs even as a vegetarian. There was something about the smell of frying eggs that made me uncomfortable. If you are the opposite of me, and you like the taste of eggs, but you no longer eat them, this recipe will rock your world. I hope.

When I made this recipe, I was told by a non-vegan these scrambled "eggs" taste like the real thing. You be the judge.

Saving one male chick at a time by eating vegan "eggs."

Ultimate Scrambled "Eggs"
Ultimate Scrambled "Eggs" 

1/2 cup unbleached all-purpose flour
2 cups vegetable broth or water
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon granulated onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked sweet paprika (optional)
Freshly ground black pepper (about 1/4 teaspoon)
1 teaspoon Dijon mustard (add at the end)
1 (14-oz package) organic firm or extra firm tofu, drained and crumbled
1/2 cup green onions, finely chopped (optional)

*Non-stick cooking spray for frying.

Let's make the sauce first, which will give these "eggs" their runny and creamy egg like consistency.

In a medium pot, combine all of the dry ingredients including the spices. Mix well using a whisk. Now add the vegetable broth. Turn on medium-high heat and continue whisking the sauce until it starts to bubble and thicken. This should take about less than 2 minutes. Do not walk away from the pot. Remove from the heat and add the Dijon mustard.
The sauce combined with crumbled tofu makes these "eggs" look and taste freakishly real. 
Onto the "eggs." In a large bowl, combine all of the sauce you just made and all of the crumbled tofu. No need to press the tofu a day ahead. You can add the green onions at this point, if using.

The last step is to pan fry the "eggs." You can divide the "egg" batter into two "equal" halves and make one half now and the other half the next morning. You can also make the entire "egg" batter at once. I opted to make a half first and I stored the other half of it in the refrigerator for the next morning. I made sandwiches the next day following the directions below.
Pan fried "egg" sandwich
To make sandwiches, preheat a large non stick cooking pan and coat it with non-stick cooking spray. Place about 2 tablespoons of the "egg" batter you just made between two pieces of favorite bread. I used whole wheat bread and added fresh spinach in between the bread and the "egg" layer to prevent the bread from becoming soggy. By the way, there is no need to separately pan fry the "egg" batter before assembling and frying the sandwiches.

Pan fry each sandwich (I made 3 sandwiches using about half of the "egg" batter) until crispy and golden, for about 3-4 minutes, on medium-low heat, on each side.
If sandwiches are not your thing, use the "egg" batter to make scrambled "eggs." Preheat a large non-stick cooking pan over a medium heat. Coat it with non-stick cooking spray and add all or half of the "egg" batter. Sauté for about 10 minutes and stir once in a while. If you like your "eggs" more runny, decrease the sautéing time to less than 10 minutes.

Turn off the heat and taste for additional seasonings. Serve with toast.

Store in the refrigerator, in a tightly closed container, for up to 4 days.

No comments:

Post a Comment