Savory Vegan Egg Mix

By BakeandDestroy 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

1. In a medium bowl, whisk together all the ingredients. Store in an airtight container at room temperature for up to 6 months.
   
2. 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.
   
3. 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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