Vegan Scrambled 'Eggs'

Recipe Ingredients

		Ingredient Set 1
1		Soft tofu - (19 oz) - drained
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Flaxseed oil or corn oil
24		Ramp (wild leek) bulbs - chopped
		= (or 3 red onions)
4		Garlic cloves - chopped
1/2 teaspoon	2.5ml	Turmeric
		Ingredient Set 2
1		Silken tofu - (19 oz)
2 tablespoons	30ml	Black locust wine
		= (or white wine)
2 tablespoons	30ml	Flaxseeds - ground
1 tablespoon	15ml	Chopped fresh cilantro
1 teaspoon	5ml	Vege-sal - or to taste
		= (or 1/2 tspn salt)
1 teaspoon	5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Ground sage
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground fenugreek
1/4 cup	59ml	Lecithin granules

Recipe Instructions

Grate the soft tofu in a food processor or with a grater.

Saute this in a large frying pan with the olive or flaxseed oil, the ramps, and 1/2 teaspoon of the turmeric over medium heat for 5 minutes, stirring often.

Add the garlic and saute another 2 minutes.

Meanwhile, puree the silken tofu in the food processor with the flaxseeds, wine, Vege-sal, sage, nutmeg, turmeric, fenugreek, cilantro and lecithin granules until smooth.

Stir this into the other ingredients in the frying pan, lower the heat, cover, and cook 15 minutes. Serve over toast.

This recipe yields 4 to 6 servings.

Description:

"This vegan recipe tastes so much like scrambled eggs, I was going to

announce that you couldn't possibly lay an egg when you prepare it.

But maybe I should say that you'll lay an egg every time!"

Source:
The Wild Vegetarian Cookbook by Steve Brill

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