Tantalizing Tofu Trifecta of Veggies with the Vegan Egg
September 21, 2017
Jane’s Tantalizing Tofu Trifecta of Veggies with the Vegan Egg
INGREDIENTS
- 1/2 onion, diced
- 3 Tbsp garlic, minced (pre-minced in a jar)
- 2 tsp oil
- 1 block package, Tofu, diced (either firm or extra firm)
- 1 c shredded broccoli and carrots (or which ever shredded veggies you like)
- 1/2 c frozen corn or peas
- 1/3 pkg Follow Your Heart’s Vegan Egg
- 4 Tbsp Bragg’s Amino Acids
- 1/4 c Daiya shredded vegan cheddar style cheese
- salt & pepper, to taste
- 1 tomato, small, chopped
- garnish with chopped cilantro
- 1 – 2 slices, whole wheat toast, toasted
- 1 Tbsp, Miyoko’s Vegan Butter
DIRECTIONS
- Sautée onion with a oil and add in garlic when onion is almost carmelized
- Add tofu, broccoli, carrots, corn or peas, Follow Your Heart Vegan Egg powder, Bragg’s Amino Acids, and continue sautéing until heated through, about 3 – 4 minutes on medium heat
- Add in tomato, vegan cheese, salt and pepper until cheese begins to melt
- Toast bread and spread with Miyoko’s Vegan Butter
- Serve tofu dish over the buttered bread and garnish with cilantro
Some of the ingredients for Tantalizing Tofu Trifecta w/ Veggies and the Vegan Egg
Follow Your Heart’s Vegan Egg
Tantalizing Tofu Trifecta with Follow Your Heart’s Vegan Egg served over Toast with Miyoko’s Vegan Butter
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Jane Velez-Mitchell
Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.