Are Eggs Off the Table? Not Anymore
with this Egg-free Recipe
That Will Fool the Savviest 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. I like to use Field Roast Mexican Chipotle vegan sausage in this recipe. It has the best flavor of any I’ve tried, though they all contain a little oil and you may indeed choose to omit it. I use extra-firm tofu in this recipe and prepare it in a non-stick ceramic pan. I’ve tried making this in stainless steel, but I find that it sticks more than I like. Since I don’t want to add more oil, I go with a non-stick pan.<
The secret to making tofu taste like eggs is the addition of black salt (Kala Namak) a rock salt found whole or ground at your local Indian grocer. When ground it is a grayish-pink color, not to be confused with pink Himalayan salt. Kala Namak has a strong sulfur taste that mimics the flavor of eggs. It doesn’t hold its flavor throughout the cooking process, so add it at the very last just before serving. If you are having trouble maintaining a plant-based diet because you miss your morning eggs, this may be the answer to your prayers!
Directions:
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 one or 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 one tablespoon turmeric. This adds color and protects against Alzheimer’s, several types of cancer, and inflammation.
Black pepper not only adds flavor but it also increases the bioavailability of turmeric 2,000%!
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.
Divide onto individual plates and sprinkle liberally with black salt. Serve immediately with toast and grits or hash brown potatoes.
Are Eggs Off the Table? Not Anymore with this Egg-free Recipe That Will Fool the Most Savvy Carnivore.
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Rani Black Salt (Kala Namak)
Eggs are excellent tho we did not make it with the sausage. My vegan daughter loves this.
Thanks, I’m so glad she enjoys them. Danielle