|Topic Review (Newest First)|
|06-08-2017 07:30 AM|
|06-07-2017 07:49 PM|
|06-06-2017 06:42 PM|
|Thalassa||I love VeganEgg, scrambled with FYH smoked gouda, but I have made tofu scramble in the past, and am thinking about investing in some kala namak...I'm leaving Los Angeles in August to go to a very green, veg-friendly smaller town up North....but it's still a smaller town...so I think it's best to get the Kala namak, from a local shop or online, because the magic ingredients in Vegan Egg are nutritional yeast and Kala namak...yes the algal protein gives it the "is this real life?" scrambled eggs texture, for your own amusement or fool your friends, but nooch, and stinky black salt, scrambled with tofu will be cheaper in the long term and easier to maintain.|
|06-03-2017 09:27 PM|
follow your heart brand
|05-31-2017 09:56 AM|
|05-30-2017 05:50 PM|
|05-30-2017 03:40 PM|
|silva||Know what? If you cook potatoes for potato salad and sprinkle some of the chunks with black salt before mixing together you'd (well maybe you-people I know)would think it had hard boiled eggs in it.|
|05-30-2017 02:26 PM|
I know a lot of people like using a firm, well-pressed tofu for their scrambles but I love it much better medium-firm, lightly pressed, and sliced thinly. Mixed with a slurry of soy milk, spices, and some vegan butter, it creates a lovely, silky soft scramble that goes really well with some toasted French bread - decadent! ^_^
I recently tried FYH Vegan Egg, and it's a pretty decent sub for scrambled eggs, but tofu is still better, IMO ^_^
|05-30-2017 01:41 PM|
Tofu scramble is much better than eggs IMO. I don't press it dry though- I like the creaminess of tofu
If you want the taste of eggs, get kala namak- black salt. You can find it in Indian stores, cheap, or online with shipping cost. It smells strongly of boiled eggs, and has a definite 'egg' taste. I didn't even care for eggs before, but this was so intriguing to me i now use it regularly. I esp like it on toast with margarine or vegan mayo with nooch
Here's a general chart for egg subs in baking-
For cakes, I use the baking soda/vinegar method. For pound type cakes, silken tofu
|05-30-2017 11:57 AM|
|Jamie in Chile||
In the unlikely event that I become less lazy or get a lot of time on my hands, I would start making that at home for breakfast.
|05-30-2017 07:32 AM|
I agree with the Tofu for a scramble. It can be wonderful depending on your amount of seasoning and the veggies you add to it.
For baking, I use 1/4 c unsweetened applesauce. I don't really bake all that much, mostly quick breads and it works well in those but not sure about it for other uses.
I have used flax egg in crepes for good results as well.
I am thinking that there may not be one good egg replacer that is all purpose but maybe a best one for different uses?
|05-30-2017 05:28 AM|
|Knowtions In Motion||
For a scramble, I prefer using extra firm tofu, dried really well, and scrambled up with onions, red peppers, nutritional yeast, and some greens.
For baking things like muffins and cornbread or making pancakes, I use flax meal and water as a replacement. Using 1 tbsp flax meal and 3 tbsp water for each egg needing to be replaced.
I've not tried any store bought replacements.
|05-28-2017 03:39 PM|
When looking for vegan egg recipes on the internet, I have found several. In fact, I have even found a couple products. However, I would like to know what you all think is the best vegan egg recipe so I do not have to taste test them all. Any recommendations on which recipe is best would be greatly appreciated.