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Recipes Breakfast and Brunch Other
Recipes Breakfast and Brunch Other
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| Servings: | 6 |
| Author Notes: | This vegan recipe tastes so much like scrambled eggs, I was going to announce that you couldn't possibly lay an egg when you prepare it. But maybe I should say that you'll lay an egg every time! |
| Ingredients: |
Ingredient Set 1: 1 19-ounces package soft tofu, drained 2 tablespoons olive oil 2 tablespoons flaxseed oil or corn oil 24 ramp (wild leek) bulbs or 3 red onions, chopped 4 cloves of garlic, chopped 1/2 teaspoon turmeric Ingredient Set 2: 1 19-ounces package silken tofu 2 tablespoons black locust wine or white wine 2 tablespoons flaxseeds, ground 1 tablespoon fresh cilantro, chopped 1 teaspoon Vege-sal or 1/2 teaspoon salt, or to taste 1 teaspoon black pepper, ground 1/2 teaspoon turmeric 1/2 teaspoon sage, ground 1/4 teaspoon nutmeg, ground 1/4 teaspoon fenugreek, ground 1/4 cup lecithin granules |
| Instructions: |
1. Grate the soft tofu in a food processor or with a grater. 2. Sauté this in a large frying pan with the olive or flaxseed oil, the ramps, and 1/2 tsp. of the turmeric over medium heat for 5 minutes, stirring often. 3. Add the garlic and sauté another 2 minutes. 4. Meanwhile, purée the silken tofu in the food processor with the flaxseeds, wine, Vege-sal, sage, nutmeg, turmeric, fenugreek, cilantro and lecithin granules until smooth. 5. Stir this into the other ingredients in the frying pan, lower the heat, cover, and cook 15 minutes. Serve over toast. |
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