My copy of DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry by Nicole Axworthy and Lisa Pitman is already becoming well-worn thanks to easy recipes like this one. Tofu scramble is a go-to workday breakfast for me, and this mix makes for an extra savory scramble. You can also add it to vegan quiche recipes and even French toast (also see my post How to French Toast Everything).
To make this mix, you’re going to need a few ingredients that may not currently be in your pantry:
black salt
– a type of rock salt found in South Asia with a distinctive, eggy odor
nutritional yeast
– technically a fungus, this yellow powder is a complete protein and good source of B vitamins, plus it has a naturally cheesy flavor (read more about nooch here)
potato starch
and tapioca starch
– gluten-free starches that mimic eggs’ binding ability
Reprinted from DIY Vegan. Copyright © 2015 Nicole Axworthy and Lisa Pitman. Published by St. Martin’s Griffin. All photos by Nicole Axworthy. This post contains affiliate links, which means that if you click on one of the product links, I’ll receive compensation.
Savory Vegan Egg Mix
By Published: December 23, 2015
- Yield: 2 cups
From the authors: Here’s a secret we’re excited to share: a savory egg mix that will transform your tofu scramble, French toast, and quiches. The black salt will give your dishes that distinct eggy smell and taste. We’ve balanced it out with a healthy helping of nutritional yeast and a blend of starches to mimic eggs’ binding ability. Breakfast will never be the same.
Ingredients
- 1 cup nutritional yeast flakes
- 1/2 cup potato starch not potato flour
- 6 Tbs tapioca starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp black salt
- 1 pinch turmeric powder
Instructions
- In a medium bowl, whisk together all the ingredients. Store in an airtight container at room temperature for up to 6 months.
- Make an amazing tofu scramble:
In a saucepan, heat 2 teaspoons olive oil over medium heat, then add ½ onion, minced, ½ cup chopped mushrooms, ¼ cup chopped tomatoes, and 1 cup crumbled firm tofu and sauté. Whisk together 2 tablespoons Savory Egg Mix with 2 tablespoons water. Once the tofu scramble is cooked, add the egg mixture and cook until warmed through and all the liquid has been absorbed. Use up your leftover scramble to make a mind-blowing breakfast burrito, with spicy black beans, salsa, and slices of avocado.
- Make French toast for two:
In a blender, combine 1 cup almond milk, 2 tablespoons Savory Egg Mix, 1 tablespoon chia seeds, and ¼ teaspoon ground cinnamon. Blend on high speed until the chia seeds are broken down, about 1 minute. Pour the mixture into a large, shallow bowl. Add a slice of bread to the bowl, cover it with the mixture, and flip it over to cover the other side. Allow it to soak while you heat up a cast-iron pan or skillet (brushed with coconut oil) over high heat. You’ll know the pan is hot enough when you drop some water on the surface and it sizzles. Reduce heat to medium. Place soaked bread on the pan and cook, covered, for about 5 minutes, or until browned and no longer sticking to the pan. Flip and cook on the other side. While it is cooking, place another dry slice of bread in the bowl to soak. Repeat the process with another 2 or 3 slices of bread or until the liquid mixture is used up. Serve with maple syrup.
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This looks amazing! I am trying it tonight…
Happy New Year!