Chik'n & Eggs

Tofu Scrambled Eggs



1/2 twin package of firm tofu
1/2 red onion
1/2 tsp curry powder
1 tbsp Earth Balance
nutritional yeast
dash of cayenne pepper
salt and pepper to taste


Optional:
Daiya Pepperjack Vegan Cheese
red and/or green peppers

1: Preheat pan with a splash of olive oil on medium heat.
2: Crumble tofu with your fingers as you place it in the pan, making a chunky sort of scrambled look
3: Add onions, curry, Earth balance, nutritional yeast (add a little at a time until you're comfortable with the flavor, as too much can be overwhelming) and any other vegetables you'd normally eat with eggs
4: Lightly brown the tofu, flipping and stirring occasionally until lightly browned, maybe 7-10 minutes total

5: Add Daiya either while cooking and mix it in, or like I did, after cooking, as a topping.  If you choose to add it after, place a lid over the eggs and let sit on a *low temperature* burner for five minutes until the Daiya is completely melted.

I made this particular meal with Boca Chik'n Patties as a special treat for my Vegan friend who had an intense craving for chicken and eggs upon waking.  The Chik'n patties were delicious baked in the oven until crispy with a lightly toasted onion bun!  Yum!