150 grams silken tofu (firm)
1 tsp mustard powder
1 tbsp soy sauce
1 tsp salt
2 tbsp nutritional yeast flakes
1 tbsp miso
1/2 tsp tumeric
2/3 cup vegetable stock (preferably homemade)
1 tbsp olive oil
300 grams pressed tofu (medium) crumbled
1/3 cup vegetable stock (preferably homemade)
Mix together the first ingredients up to the first vegetable stock and set aside.
Heat the oil over medium heat in a heavy bottom frying pan and add the pressed tofu, stir while slowly adding the remaining stock. Once the stock is absorbed (about 10 minutes) add the silken tofu mixture and stir frequently for approximately two minutes to thicken as you like your “eggs”. Serve with a couple of good grinds of black pepper.
Individual Baked Hash Browns
Preheat oven to 400 degrees F.
3 medium potatoes, peeled & grated
2 tbsp chopped fresh parsley and oregano
2 tbsp olive oil
1 tbsp spelt flour
1 tbsp nutritional yeast flakes
1/2 tsp salt
ground black pepper
Mix all of the ingredients and press firmly into well oiled muffin tins.
Bake for 40 minutes, turn out and serve.