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OK, this recipe is not yet kick ass, but it was pretty good. I’m trying to be a vegan at home (at restaurants and parties it is almost impossible) and I’m trying to “let go” of eggs, which were a staple in my diet. I descend from Brits, so this is difficult for me. But, not as hard as I thought, and it appears as though my cholesterol has taken a nosedive since I stopped. Here is a fake/vegan scrambled eggs recipe I came up with. Now, you can substitute to your heart’s desire, just remember that tofu has almost no inherent flavor, so you really need to keep a minimum number of spices and other things around to help it out. We all need a little help from our friends. You can also add diced potatoes (cook first until done, then add veggies) and vary the veggie-to-tofu ratio as you like.

• 1/2 to 1 cup Firm Silken Tofu (Mori-Nu makes a great brand that is in the asian section of Henry’s, non-refrigerated)
• 1 cup Veggies chopped to 1/2 inch pieces, I used:
  • Leeks
  • Kale
  • Zucchini
• Vegetarian breakfast sausage (I used Gimme Lean, available at Von’s near the cheese, usually)
• Spices, I used:
  • dash turmeric (don’t use too much, it will turn really yellow and unnatural looking)
  • dash paprika (or to taste)
  • 1/2 teaspoon dill
• 1 Tablespoon Nutritional Yeast Flakes (optional) (Find at Henry’s in Bulk Section)

Chop veggies and put into pan on medium heat with a small amount of olive oil. After a few minutes, add the tofu and mash/break into pieces with spatula–not too much. Add turmeric and paprika, and cook for a few more minutes. Add yeast flakes (they give a cheesy flavor and are a good source of vitamin B12) after it looks “done”, and stir a bit to blend them in. Add dill or other spices when served. Mrs. Dash is always good to use with Tofu. Serves 1 but is likely easily doubled.