Healthy substitutes for animal-based foods just keep getting better and better. I recently had the chance to try out a new product called The Vegg. It’s a vegan egg yolk product made from fortified nutritional yeast, salt, and beta carotene. Mix it with water and it makes a beautiful liquid that resembles traditional egg yolks so closely that it’s almost scary (it even smells like eggs)! It tastes great and was easy to use.
If you’re interested in trying out The Vegg for yourself, you can check out their website or facebook page and inquire about store availability in your area. For now, I think it’s easiest to order online. I’m looking forward to trying out The Vegg with some other recipes like french toast. But for now, I created this delicious tofu scramble recipe you can make for a wonderful Sunday brunch.
“The Vegg” Tofu Scramble
(makes 3-4 servings)
3/4 cup “The Vegg” vegan egg yolk (see instructions below)
1 block extra-firm tofu
1/2 small onion
2 garlic cloves
1/2 package veggie sausage (such as Gimme Lean)
1 cup broccoli, chopped (fresh or frozen)
3/4 cup collard greens, chopped (fresh or frozen)
1 tbsp. curry powder
1 tbsp. cumin
Salt & pepper, to taste
1 tbsp. olive oil
Hot sauce (for garnish)
To make vegan egg yolk using The Vegg:
Add the contents of 1 package of The Vegg product to 4 cups of water and blend together with a food processor or blender for about 15 seconds until smooth. Reserve 3/4 of a cup to use for the scramble recipe below and save the rest of the vegan egg yolk in an air-tight container in your refrigerator (it stays fresh for up to 2-3 weeks).
To make The Vegg Tofu Scramble:
Crumble up the veggie sausage and cook over medium-high heat in a sauté pan until it begins to turn golden brown. Remove the sausage and set aside. Chop up the onion and garlic toss in the sauté pan where you cooked the sausage. Add the olive oil, and cook over medium heat for about 5 minutes, stirring frequently, until the onions and garlic begin to soften. Drain the tofu and press it with paper towels to remove excess liquid. Crumble the tofu into the pan and stir together with the onions and garlic. Cook for 4-5 minutes, stirring frequently. Pour in The Vegg vegan egg yolk and also add in the curry powder and cumin. Stir well, making sure to coat all the tofu with the yellow liquid. Add in the chopped broccoli and collard greens and stir again. Sprinkle in some salt and pepper to taste. Serve hot with a dash of hot sauce on top for garnish (optional).
Disclaimer: I received a free sample of The Vegg to review for this blog; however, all of the opinions expressed in this post are 100% my own.Pin It