Vegan Recipes

My Incredible Edible "Eggs"

Posted by thegastricbypassvegan on

If there is one thing I’ve missed since becoming Vegan, it’s eggs.

Mostly just their taste and savoriness for breakfast…
Then I snap out of it and remember their disease causing, artery clogging cholesterol and I don’t miss them at all! 
Regardless, most days I crave something savory for breakfast instead of sweet. Eggs USE to do the trick. Now, aside from eating leftovers from dinner for breakfast I’ve been at a loss for ideas. 
It wasn’t until we visited Pura Vida Bakery and Bystro in Las Vegas and had their brunch that everything changed. 
We were served tofu scrambled “eggs”. 
I know what your thinking but truly, honestly, they were AMAZING! They not only LOOKED like scrambled eggs but they TASTED like them too. Creamy, full of flavor and they had perfect texture. Right then and there I vowed to replicate these amazing “eggs”. 
After a few trials and experiments, this is what I came up with! You have to try these. You will be SO glad you did!! 
I promise.
My Incredible Edible “Eggs”

Serves 4

PPV: 3 per 1 cup serving (AMAZING!!)
Protein: 14 grams per cup (AWESOME!!)

Ingredients:
  • 1 small onion, chopped
  • 1 bell pepper, color of your choice, chopped
  • 1/4 cup vegetable broth or water
  • 1 (12-oz.) pkg. firm or extra firm tofu, drained and crumbled
  • 1 tbsp Braggs Amino Acids
  • 1 tbsp nutritional yeast flakes
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp tumeric
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • 1/2 cup cilantro, chopped*
  • 1/2 cup salsa
*I strongly encourage you to BYOV (Be Your Own Vegan) here and use your favorite herbs and veggies. This dish could easily have an Italian spin with fresh basil, parsley and garlic. You could add kale, spinach or mushrooms too! Have fun with this just as you would eggs and be happy that they don’t come with a side of guilt!
Directions:
In a medium saucepan over medium heat, saute onions and bell peppers in vegetable broth or water for about 5 minutes or until onions are translucent.

Stir in tofu, Braggs, nutritional yeast flakes, cumin, garlic powder, onion powder, turmeric, chili powder and black pepper, and simmer for 10-12 minutes or until moisture has evaporated.

Add cilantro and salsa (I made a quick pico de gallo this morning), and scramble for 2 to 4 minutes or until brown at the edges.

You could eat this entire pan of “eggs” for only 8 PPV, Weight Watchers friends! You would also be consuming 56 grams of protein!!! How cool is THAT? Huh? Huh?

Serve hot with warmed corn tortillas or a side of brown rice or quinoa. Some days I do tortillas and others I’ll do sprouted grain toast with avocado spread on it instead of butter. Garnish with more salsa and cilantro.
Now dive in and feel good that your doing your body good as well as the environment! Then, rejoice and go tell all your friends how CRAZY this recipe is!!

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