The key to a great plant-based egg substitute really comes down to these three things:

1) flavour (obviously) IMG_444619310

2) texture

3) appearance

To create a mock-egg for a breakfast sandwich is actually quite simple.  What you need for the base is extra-firm pressed tofu, cut into 1/4 – 1/2″ thick squares & fitted to the width of a crumpet (or English muffin). Some tofu actually comes pre-cut this way – which makes for an even EASIER mock-egg creation.

You may flavour your tofu egg as you see fit, but I have personally found the following ingredients the most useful in creating the perfectly tasting centre of the famous breakfast sandwich:

– nutritional yeast nooch

– cold pressed organic olive oil

– garbanzo bean flour (or flour of choice) mixed with turmeric (for colour and anti-inflammatory properties!)

– freshly ground black pepper to-taste

– my favourite ingredient: Indian Black Salt or “Kala Namak/Himalayan Black Salt” as it has the sulfuric “Eggy flavour” most of us plant-basers miss at breakfast time! 
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Directions:

Heat pan, and add 2 tablespoons of olive oil

If not already moist, sprinkle tofu squares with water

Coat in flour and toss in hot cast iron pan (cast iron adds natural iron to foods! I always use cast iron)

While bottom is frying, sprinkle top with black salt and nutritional yeast.

Sprinkle salt evenly, but lightly (it is quite salty!)

After bottom is browned (2-3 minutes on medium heat), flip, and add pepper if using

I like to use a spatula and firmly press these tofu squares as browning and using the black salt really gives the illusion of an “egg patty”

Once desired consistency achieved, remove from heat, and add any other desired ingredients to crumpet: veganomical butter, deli-style seitan slices, nut/seed cheeses (or daiya if you like it), tomato, spinach etc.

(if you prefer your ‘egg’ to encompass a softer texture,  cook less, and/or use a medium-firm tofu instead of extra firm)

C’est Ca!

Serve with seasoned yam hash browns and side salad. MMMMM.

If you’re interested in other faux-egg veganomical recipes, please check out some of my other breakfast/brunch ideas here ! (omelettes, scrambles and sautées, oh my!)

 

BONUS INFORMATION TIME! OLYMPUS DIGITAL CAMERA

Potential Health Benefits of Indian Black Salt

Indian black salt is considered a cooling spice in ayurvedic medicine and is recommended for many health issues such as constipation, indigestion, heartburn, bloating, flatulence, goiter, poor eyesight and hysteria, according to the book “Herbs that Heal.” In India, black salt is sometimes recommended to people on low-salt diets due to hypertension because it’s believed to be lower in sodium content compared to regular table salt. Of course, the composition of Indian black salt varies quite a bit and depends mainly on whether it’s manufactured using traditional or modern techniques. Synthetically made black salt has a sodium content very near to regular table salt. Discuss your salt options with your doctor if you have high blood pressure.

Cooking Benefits of Indian Black Salt

Indian black salt is used extensively on Indian food, including chutneys, yogurts, pickles, salads and all kinds of fruits. It’s often appreciated by strict vegans because it mimics the taste of eggs in tofu and other vegetarian dishes. During the hot Indian summer months, it’s also sometimes used to flavor cool drinks, which is a practical way to replace sodium lost through excessive perspiration.

 

reference: livestrong.com