Soft and Salty Egg-less Scramble
September 27, 2011 § Leave a comment
Scrambled eggs have always been one of my favorite breakfast food ever. But since going vegetarian 2 years ago, I slowly started eating eggs less and less. Until becoming vegan when I don’t eat them at all.
So thanks to this recipe, I can finally enjoy “scrambled eggs” again without eating actual eggs.
- 3 oz of silken tofu
- 1/2 cup of chopped mushrooms
- 1 tsp. soy sauce (you can add more or less depending on how salty you like it)
- 1-2 cloves of garlic
- 1/2 cup of extra chopped vegetables (optional)
Put a little drop of oil (I used coconut oil) on a pan, and set it on the stove on a low-medium setting. Throw in your chopped mushrooms and your garlic. Let that simmer for around one minuet while constantly flipping and stirring. Crumble up your tofu and add it to the mix. Mix it together and if you choose to add vegetables, add them now. After one to two minuets, add your soy sauce and stir on heat until completely mixed. Do this for approximately two minuets. Once the “scramble” is hot and cooked, transfer it to a plate. I ate mine in a vegan tortilla.
We all need a warm plate of “eggs” once in a while. Double the recipe and eat it with a friend! 🙂