Egg-Free Recipes

Recipes to Help You Transition to Egg-Free or Nearly Egg-Free Living:

Scrambled Tofu with Onions and Peppers (or any other throw-ins you like)
1 tub extra-firm tofu, drained and patted dry (dry is important)
4 green onions, sliced or ½ cup sliced/chopped onion
1 average red or green pepper, sliced or chopped
Sea salt and fresh ground pepper to taste
Canola oil or water or pan spray* for sautéing
½ tsp. nutritional yeast
Vegan or dairy cheese (optional)
½ tsp. fresh minced or powdered garlic (optional)

Sauté the onions and peppers (and optional garlic) in a skillet on med/low heat until soft, not mushy. In a bowl, mash the drained (and dried) tofu to a lumpy, crumbly texture. Plop into skillet; combine well. Turn to high, stirring often so as not to stick or burn. When the tofu is hot and well combined sprinkle nutritional yeast and stir. Remove pan from burner. Add optional cheese and allow it to melt. Add sea salt and pepper once plated.

Pan-Fried Baked Tofu with Soy Sausage
1 brick baked, pressed tofu (flavor of choice)**
Soy sausage links or patties or crumbles
Canola oil or pan spray for sautéing

Slice the baked, pressed tofu into thin slices (not so thin they break apart), arrange in skillet with soy sausage and allow to heat up and get a bit of crust. Can be served with toast or as a sandwich.
Can also be cooked on a grill or Panini press.

French Toast Stuffed with Fresh Fruit (or preserves) and Soy Cream Cheese
8 slices bread of choice
2 cups almond milk
Canola oil or pan spray
¼ cup flour (optional for gluten issues)
2 T. nutritional yeast
1/8 cup maple syrup
2 tsp. cinnamon
½ tsp. sea salt
2 cups fruit of choice (berries, apples, peaches, etc.), sliced, or jar of preserves of choice
1  6-8 oz.pkg. soy or dairy cream cheese, softened
Maple syrup or fruit sauce to top

Spread cream cheese (generously) on 4 slices of bread, if using preserves spread thin layer on remaining 4 slices of bread and place over the cream cheese covered slices; otherwise, arrange fruit atop cream cheese and cover with remaining 4 slices of bread.

Press the sandwiches together to stick the two sides to each other a bit. Set aside.

In a shallow bowl, whisk together the milk, flour, nutritional yeast, salt, maple syrup, and cinnamon. Heat skillet on med/high (or wherever your stove likes to cook French toast or pancakes), grease the pan, dip (one sandwich at a time) on each side until saturated and place in skillet or griddle. Repeat. When crispy and crusty, plate the French toast, topping with any remaining fruit and syrup or sauce.

Faux Egg Salad
1 tub extra-firm tofu, mashed
1 stalk celery, sliced thin and diced
1 med. red onion, chopped
½ cup Nayonaise or Veganaise
2 T. soy sauce or Tamari or Bragg’s Liquid Aminos
½ T. lemon juice or vinegar
1 tsp. turmeric
½ tsp. Dijon mustard
Sea salt and pepper to taste

Mix well in a bowl, chill for at least 1 hour before serving.  Will last a few days in the fridge.  Serve on favorite bread—especially toasted!

Adding Eggyness to all types of salads: 

• Extra-firm tofu (drained and patted dry) chunked or diced is a good substitute for eggs in any salad.
• Avocado mashed and added to potato or pasta salad imparts an eggy quality, as it does to green salad when paired with a tasty Goddess dressing. Experiment…  

Spinach, Onion, Tomato Quiche
10” prepared pie crust
2 small to med. onions, diced
1 tsp. minced garlic
1 lb. spinach, steamed, chopped, drained (or broccoli or cauliflower or zucchini)
1 average tomato, sliced
1 lb. tofu
¼ cup nutritional yeast
1/8 cup canola oil
1 T. sesame seeds
½ tsp. each garlic and onion powder
Sea salt and black pepper to taste
1/8 cup soy sauce
½ cup water, or as needed

Preheat oven to 400 degrees F. Bake pie crust for 15 mins. Meanwhile, sauté onions and garlic in soy sauce; cover and simmer for 10 mins.

In a blender, process tofu and oil; add nutritional yeast and water; blend till smooth. Pour into a bowl; fold in onion mixture and spinach. Pour into pie crust; arrange tomato slices over top and sprinkle with sesame seeds.

Bake at 350 degrees for 30 mins. Let stand 10 mins. before cutting into wedges.

Coconut Custard
16 oz. coconut milk
8 oz. almond milk
1/3 cup sugar
¼ cup cornstarch
½  tsp. vanilla extract
¼ tsp. coconut extract

In a saucepan, combine all ingredients and whisk together till smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate till set.

Alternative method: Pour into individual baking cups and place in a water bath; bake at 350 degrees for 20-30 mins. until set.

Broccoli & Rice Casserole
10-16 oz. frozen or fresh broccoli, chopped & steamed 

2-3 cups cooked rice of choice
1 cup soft tofu, mashed
½ cup nutritional yeast
1 tsp. each onion and garlic powder
Sea salt and pepper to taste
2 T. vegan or dairy parmesan cheese
1 T. parsley flakes
½ -1 cup vegan or dairy cheese, shredded

Preheat oven to 350 degrees F.  In a mixing bowl combine tofu, nutritional yeast, seasonings, and parmesan; mix well, gradually add in broccoli and rice. Plop into baking dish, top with shredded cheese and bake until golden and the cheese is bubbly.

*Canola oil or pan spray: As I stated in my last blog post, Q & A (Health—Oil), cooking with oil is not optimal. Heating the oil causes it to turn rancid. That said, most people will not totally abolish cooking with it. I use it when necessary. Moderation is key. As a side note, roasted nuts or cooking with nuts causes the same problems as cooked oils!

**Baked Tofu: Pressed tofu, seasoned in different flavors then baked is a unique flavor, indeed! It imparts a cheesy taste and texture when used in sandwiches or chopped in salads.