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Anti scrambled eggs

updated

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Ingredients for 2 servings:

  • 150 g tofu (silken tofu) and 3 tsp egg substitute
  • 2 tbsp cream (soy cream)
  • 1 tsp salt
  • 1 tsp mustard, vegan
  • ½ tsp agave syrup
  • ½ tsp pepper
  • ½ tsp nutmeg
  • Paprika powder
  • turmeric
  • oil
  • some chives

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Vegan scrambled egg substitute for breakfast

Combine the silken tofu, soy cream, egg substitute, agave syrup, and mustard in a bowl and mix thoroughly. Then stir in the spices and let the mixture sit for 2 minutes. Heat a little oil in a non-stick pan. Add the non-scrambled eggs and cook, stirring constantly, until the desired consistency and browning is reached. I like them golden brown and still slightly chewy. Cut the chives into small pieces and sprinkle them on top. Instead of 3 teaspoons of egg substitute, you can also use 1 teaspoon of locust bean gum.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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