For the past ten years I’ve been living in pescatarian bliss. It’s been a good run, but lately I’ve realized it’s time to step my plant game up in the kitchen. As Emeril, one of my food chef idols would say, “It’s time to kick things up a notch!”
So in my current quest to transition to a more plant-based diet, I’ve been scouring the inter webs high and low for quick and SIMPLE egg replacement recipes, and this one completely knocked it out of the park on the first try.
I’ve done the VeganEgg thing and didn’t hate it. You can see the results here. I experimented with the Indian street style eggless omelette, and it was meh. I’d definitely give it another try once I get my hands on some Himalayan black salt, aka, kala namak. It’s supposed to give the faux eggs the same pungent smell and egg-like flavor. Yummm, right, lol.
However, this little gem of a recipe is the front-runner for now. My only real concern is the soy consumption. Although, the brand I used was organic and non-GMO …still too much soy is not ideal in any diet. So, just keep that in mind.
Here’s what you’ll need:
½ Pack of tofu. (I chose a firmness of 4)
1-2 Tablespoons of nutritional yeast
¼ teaspoon of turmeric (for color)
1 cup of kale
1 Roma tomato
Coconut oil or vegan butter to lightly coat the pan
Salt, pepper, garlic powder and paprika to taste
What you’ll do:
- Press the excess water out of the tofu with several paper towels
- Rinse and pick the stems from the kale
- Chop the tomato
- Heat your coco oil or vegan butter on medium to coat the pan. (I like to use a bit of both)
- Crumbled the tofu into the pan, followed by all the seasonings and fold together. Break up any larger chunks with your spatula until everything is well incorporated.
- Let cook for about 3 minutes
- Push the tofu to half of the pan
- Add your kale and tomato to the other side of the pan
- Fold the tofu over the top of the veggies to help them soften
- Cook for an additional 1-2 minutes. I like mines vegetables just heated through.
Important: DO NOT OVERCOOK YOUR VEGGIES!
They should still have a bright, crisp texture to them in order to maintain the nutritional value. A dead veggie has never helped anyone.
Plate & enjoy!
That’s pretty much it, folks! A quick and savory eggless omelette that’s sure to satisfy your breakfast or brunch craving.
HMU in the comments or on social and let me know how you if you try & like the recipe!
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