Are Eggs Off the Table? Not Anymore with this Egg-free Recipe That Will Fool the Most Savvy Carnivore.
This recipe tastes like real eggs (really!) and comes together quickly, in a matter of minutes. By the time your toaster pops out your toast, this dish is done.
Servings: 4 servings
- 1 16-oz brick tofu extra-firm, organic
- 1 teaspoon turmeric
- 1/8 teaspoon black pepper
- 2 links vegan sausage I like Field Roast Mexican Chipotle
- 1/4 teaspoon black salt Kala Namak
Remove the tofu from its packaging and drain, patting the brick with a paper towel to remove as moisture as possible. Crumble into a non-stick pan.
Slice two links of plant-based Field Roast Mexican Chipotle sausage down the middle and remove plastic casing. Cut across into 1/4-inch slices.
Add black pepper and sausage and sauté on medium-high, stirring frequently, until tofu is reasonably dry and resembles scrambled eggs and the sausage is heated through.
Stir on medium heat until spices are incorporated and the tofu and sausage are heated through. This should only take a couple of minutes.
Divide onto individual plates and sprinkle liberally with black salt. Serve immediately with toast and grits or hash brown potatoes.
Calories: 59kcal | Carbohydrates: 3g | Protein: 7g | Fat: 2g | Sodium: 290mg | Potassium: 12mg | Vitamin A: 375IU | Calcium: 10mg | Iron: 0.6mg