Friday, 29 January 2016
Vegan scrambled eggs with low-fat bacon
100 g firm tofu
100 g silkentofu
1/2 tsp tumeric
3 tbsp nutritional yeast (a musthave in the vegan kitchen)
Salt and pepper
Optional: add a pinch of black salt (kala namak), it will give the egg-flavor
Crumble the tofu in a non-stick pan over medium heat. While it's warming up, mix the rest of the ingredients in a small bowl and pour it into the pan with the tofu. Fry for seven minutes and enjoy it with fried mushrooms, spinach and eggplant bacon.
For the eggplant bacon:
1/2 eggplant (aubergine)
2 tbsp soy sauce
2 tbsp apple cider vinegar
3 tsp smoked paprika
2 tbsp agave sirup
Preheat the oven to 180 degrees Celsius. Quarter the eggplant and use a mandolin to thinly slice the eggplant. Mix the rest of the ingredients in a small bowl and coat the eggplant strips in the marinate. Line a baking sheet with parchment paper and lay the marinated eggplant strips on it. Bake it for approximately 10 minutes or until crispy.
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