Tuesday, June 9, 2009

Tofu "Egg" Slices

When I posted the above pic of a Tofu English Muffin Sandwich with my review of rice vegan cheese, Brandie asked/begged that I share how I made the "egg-like" tofu slice. The answer is simple. I slice the tofu, fry for a few mins on each side in a bit of oil and then remove from the pan. I then add to the pan the rest of the ingredients from Vegan Mom's Scrambled Tofu (at least doubling the creamer), and whisk into a sauce. I add the tofu back and cook for about 5-7 mins, turning regularly to coat and adding extra creamer if it gets too dry. Once the sauce nicely coats the tofu you are done.


I am also eyeing the tofu omelet recipe in Vegan Brunch and think that would work well too.

17 comments:

Heli said...

I've been following your blog for a while now and I've found lots of great recipes. I finally found some tempeh (not easy to get in Finland) and now I need help with it. I've never tasted the stuff so what would you recommend as a good first-try recipe for tempeh? All your tempeh recipes look yummy. :)

Vegette said...

so many of ur recipes are making life so tasty here in DC. thanks for the creativity and inspiration!
~Jess

Bobby said...

I might add a bit of black salt to it to give it an "eggy" taste. Looks great!

Brandie said...

Thanks so much! I can't wait to try it! :)

Veg-a-Nut said...

Question Vegan dad, which soy creamer do you use. The only one we have is by Silk and even though it is plain it is sweetened. Is your sweetened? I am going to have to make some English muffins to day and have this for dinner. Looks so good. I know Brandie is really excited!

Mary said...

Hi VeganDad!

Question: Is it possible to use soy milk in place of soy creamer? We've never bought soy creamer before (haven't had a need for it as of yet). Can anything else be substituted? If not, any particular brand you recommend? Thanks a lot!

Nathan Reagan said...

Thanks for sharing. Being that I don't eat eggs I am usually at a loss for breakfast ideas aside from the usual waffles and pancakes. Can't wait to try.

Bianca said...

I love tofu egg sandwiches! I make mine with oil and a little apple cider vinegar, baked. But your method sounds tastier. And now that I've discovered black salt, I'll never make another tofu egg recipe without it.

Mipa said...

looks yummy!!!!

jaxin said...

I love making "tofu egg"! Here's one of my sandwiches: http://www.flickr.com/photos/jaxin/3352349329/in/set-72057594099948796/

I use some usual scramble flavors, but I've never thought of using soy creamer. I'll have to try that recipe out next time! Thanks!

Peace, Love and Veganism said...

My husband would love this! I also wanted to say how much I loved your organic chart from a few posts ago...creepy but I guess I knew that everything was owned by Kraft or something anyway.

bauman.leslie said...

Have you ever tried broiling your tofu to get the 'fried egg' consistency? I think the technique was from Veganomicon... I press my tofu really well, then dip it in a mix of tamari, a tiny bit of apple cider vinegar (or lemon juice), water, and garlic. Then broil it. The outside gets a little tough and crispy, but the inside is firm like egg whites. It's amazing! I'm going to try your recipe this weekend.

Anonymous said...

Love the cute vegan feet! Congratulations!

Anonymous said...

We made these and they turned out perfectly! The spices and creamer made a really nice crust. We served it as an open face sandwich with tofutti cream chz and toasted bread for lack of anything else. It was absolutely delicious!

Dazy said...

This would be my son's version of Heaven! I think I'd enjoy it, too!

Kiddo said...

These are outstanding! I make them at least once a week and sometimes twice. I use quite a bit more creamer than the 2 T recommended, generally about 6 T or so and it produces, along side the tofu, these great crispies once cooked, which pack a lot of flavor. Wonderful recipe!

Gavin said...

Can I seriously come over for breakfast soon? ...... your preparation lookss so yummy.....