Scrambled ‘Eggs’


Tofu Eggs

Tofu Eggs

Scrambled ‘egg’ breakfasts as a vegan are incomparable. This dish is incredibly flavorful, and so real in texture. Its better than the real thing, I have numerous witnesses, and seriously wonder why real scrambled eggs even exist. Go away. Make room for the silken tofu! This dish is so diverse and customizable. Depending on the weather and mood I add:

  • onions
  • spinach
  • sesame oil
  • avocados
  • tomatoes
  • roasted red peppers
  • nutritional yeast flakes
  • daiya cheeseĀ (both the mozzarella shreds and cheddar slices)
  • grey poupon
  • sriracha sauce
  • hot sauce
  • lemon pepper
  • capers
  • oregano
  • really anything

And for fun, let’s do a protein comparison:

  • 2 eggs = 12g
  • 2 egg whites = 7.2 g
  • 1 serving tofu scramble = 16g

[Normally I get 3 servings out of one package of tofu, plus nutritional yeast. This doesn’t even account for added ‘meat’ sausage bites or crumbles. Tons of protein. This issue has been exhausted, I’m looking at you Mom šŸ˜‰ ]


Vegan Pecan Pie

Desserts, Food
Vegan Pecan Pie

Vegan Pecan Pie

My Dad’s Thanksgiving, and all year around, favorite. He grew up eating this rich, decadent staple, and now it was my turn to replicate without the 4 eggs and cup of butter. It turned out surprisingly successful, and wooed the long time pecan pie experts. Mission accomplished =)

Recipe adopted from the wizards atĀ Hell Yeah it’s Vegan! I choose this one because the egg substitute was something readily available in my parent’s kitchen: crackers! This calls for soaked, ground up saltines, but I used another whole-wheat cracker we had laying around. The inside was perfectly gooey, luscious and held together well for presentation. Definitely will be making this again, and probably way before Thanksgiving.