Tofu scramble does not taste like scrambled eggs. Have you ever thought that?
I imagine it might be an early reaction to a tofu scramble, with the second thought reminding yourself how wonderful it tastes, irregardless. Even my favourite dillicious tofu scramble does not remind me off eggs, unless you like lumpy firm eggs? When I first cooked scrambled soft tofu, I was one step closer to scrambled egg creation. However, while the soft tofu is creamy, silky and fluffy, the problem is that it took much longer to cook.
But now, this is revolutionary, guys. Combining firm tofu with a pantry eggy-mix that coats and envelopes the tofu scramble, duplicating the springy/spongy/gummy egg texture. Unlike my powdery egg replacer in My Best Chocolate Cupcakes, this seems like a wonderful pantry-friendly way to revolutionize your vegan scramble. I also hear it is excellent for vegan French toast. Craziness.
The recipe is from Nicole and Lisa’s cookbook. A longtime fan of their respective blogs and a hardcore fan of their recipes and baking (I was fortunate to have eaten through many months of their Treat of the Month Club), I knew their cookbook would be awesome. And it is.
The recipes are all for classic and non-classic vegan staples. Vegan versions of sour cream, butter, buttermilk, tomato sauce, and pizza crust. They have you covered.
And then I kept bookmarking more and more recipes:
Canadian Spice Mix (can you guess what’s in it?), Maple-Masala Mustard, Chai Concentrate, Mac & Cheese Sauce Mix, Shake & Bake Herb Breading, Dill Pickle Popcorn Shaker, Chocolate Cake Mix with a Creamy Peanut Butter Frosting, Peppermint Patty Hot Chocolate Pucks, and even Caramelized Chai Popcorn. Diane’s, review, one of the recipe testers, makes me want to try even more recipes!
I like that a lot of the recipes can be made in advance and used in many different ways. This savoury egg mix can be used for tofu scrambled and French toast. Tofu scrambles, inherently all benefitting from an eggy texture, can be prepared with a variety of flavours. Mine pictured here was with tomato, red pepper, chopped enoki mushrooms, and onions with firm tofu.
In fact, this cookbook would be a delight to receive prior to the holidays so you could gift pantry-stable and easily accessible foodie gifts like chocolate cake mix, oatmeal raisin cookies or peppermint hot chocolate.
Thankfully, I have a few prizes available to readers.
- The publisher allowed me to giveaway the cookbook to a reader living in Canada or the US. To be entered in the random draw for the book, please leave a comment below telling me about a kitchen staple you make from scratch. The winner will be selected at random on November 9, 2015. Good luck!
- Authors Nicole and Lisa want to share two of their most loved kitchen appliances with you! Use the box below to enter to win a Blendtec blender or Breville food processor. The giveaway is open to US and Canadian residents* only and will run until 12:00 a.m. EST on December 9, 2015. One US and one Canadian winner will be chosen. Good luck!
If the picture doesn’t show up for you, please click on this link.
Prize One: Blendtec Designer 725 Series Blender ($650 value) is a sleek, top of the line kitchen appliance that will meet all your blending needs! Features SmartBlend technology, multi-speed pulse, and a 100-speed touch slider for precision control. *Shipping qualification apply. One US resident will be chosen randomly through Rafflecopter.
Prize Two: Breville Sous Chef 12 Plus Food Processor ($500 value) boasts power and versatility in a more compact size! This 12-cup food processor comes fully equipped with an additional accessory kit to simplify a wide range of kitchen tasks. *Shipping qualifications apply. One Canadian resident will be chosen randomly through Rafflecopter.
Recipes from DIY Vegan spotted elsewhere:
Savoury Egg Mix
Reprinted from DIY Vegan. Copyright © 2015 Nicole Axworthy and Lisa Pitman. Published by St. Martin’s Griffin.
Author’s note: 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.
1 cup nutritional yeast flakes
1/2 cup potato starch (not potato flour)
6 tablespoons tapioca starch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon black salt (kala namak)
Pinch of turmeric powder
1. In a medium bowl, whisk together all the ingredients. Store in an airtight container at room temperature for up to 6 months.
Makes about 2 cups
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.
* All cookbook photos are credited to Nicole Axworthy.
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.