These Vegan “Eggs” are a great alternative to traditional scrambled eggs.
Cook garlic and small amount of oil in med saucepan on low to med heat.
Dice tofu to desired thickness (1/4 block for 1) ( scrambled eggs size) and add to garlic. Let the tofu soak up the flavour while you chop the mushroom, tomato and onion and grate the carrot. Add veggies to tofu in pan and cook for a few minutes.
At this point you can add the chili powder as desired.(enough to give it colour) The last step is to add the soy cheese to give it a creamy cheesey flavour.
TIP: This takes no time to make, so get it ready just as you need to serve it, I also use baby carrots as they are sweeter. You can play with the quantities and its really delicious. I buy orange soy cheese and just grate it until it looks good.
Firm tofu is a must and gauge quantities by what you think you need.
Visit the Royal BC Museum Jan 2-9 with Admission by Donation. How great is that #YYJ
Saturday, January 03, 2015