VEGAN BREAKFAST RICE BOWL (TOFU EGG) // cook with me

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9 thoughts on “VEGAN BREAKFAST RICE BOWL (TOFU EGG) // cook with me

  1. I actually think it’s cool that you mix up some seasoning; I sprinkle in the powders one at a time. I should do that because I certainly eat enough scrambled tofu. It’s kind of a problem

  2. If you freeze (then thaw) the soft tofu and squeeze out all the excess water, you’ll have tofu with the consistency of scrambled egg. Add vegan chicken flavored broth powder, turmeric, a pinch of poultry seasoning and saute it in a pan in a small amount of oil – toasted sesame oil is especially delicious; or make it buttery by using vegan butter. Just before serving, add a nice pinch of black salt (kala namak) for that unmistakable sulphery, eggy taste. You may need to experiment with the black salt to find the level you like. It is VERY salty, so use it sparingly until you get a feel for it. Cheese, sauteed veggies, mushrooms, soy bacon bits, whatever tidbits you like may also be added. You won’t believe how well this duplicates the taste and texture of original scrambled eggs. Enjoy!

  3. I love your IG channel!!! Glad youre still doing great recipes!! Been looking for breakfast using tofu, you are the reason I tried tofu and found it delicious!! Thank you!!

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