Anti Scrambled Eggs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g tofu (silken tofu) and 3 teaspoons e substitute
- 2 tablespoon heavy cream, (soy cream)
- 1 teaspoon salt
- 1 teaspoon mustard, vegan
- 0.5 teaspoon ½ syrup, (agave syrup)
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ nutmeg
- Paprika powder
- turmeric
- oil
- some chives
Print Recipe
Pin Recipe Instructions
- Put the silken tofu, soy cream, egg substitute, agave syrup and mustard in a bowl and stir together vigorously. Then mix in the spices and let the mixture steep for 2 minutes.
- Heat some oil in a non-stick pan. Add the anti-scrambled eggs and fry, stirring constantly, until the desired consistency and browning is achieved. I like it golden brown and still slightly viscous.
- Cut the chives into rolls and sprinkle over them.
- Instead of 3 teaspoons of egg substitute, 1 teaspoon of locust bean gum can be used.
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