I have been using The Vegg, the innovative “egg yolk” substitute, and absolutely love it. I’ve made vegan hollandaise sauce, an omelet (seriously, check out the omelet…AMAZING!), and numerous tofu scrambles.
Some consider the product a little pricey (you can get it for $7.99 at Vegan Essentials) as it comes out to .50 cents a serving. Ten percent of net sales of The Vegg go to Compassion Over Killing, though.
When I first got The Vegg I checked out the label:
Ingredients: Fortified nutritional yeast (dry yeast, niacin, pyridoxine hydrochloride, riboflavin, thiamin hydrochloride, folic acid, vitamin B12), sodium alginate, black sea salt, beta carotene [SOURCE]
Hmm. Could I whip up a homemade alternative? At least for my tofu scrambles?
I started with nutritional yeast and black sea salt, and then tapped my fingers on the counter while I pondered the options and decided to toss in turmeric for yellow color. I realize I’m not a genius to think of turmeric for color – it’s called for in almost any recipe for tofu scramble I’ve ever read.
I think I was drawn to it because we discussed Ayurvedic properties during the recent Main Street Vegan Academy that I completed. In Ayurvedic cooking turmeric is the “King of Spices.” While often believed to be curry (probably because of its color) it’s actually the essential spice, combined with other spices, that make up the spicy Indian seasoning (a common curry combo is coriander, turmeric, chillies, salt, cumin, fennel seed, black pepper, garlic, ginger, fenugreek, cinnamon, cloves, anise, and mustard). Turmeric is considered a natural arthritis treatment due to its anti-inflammatory effects and it is also considered essential for liver detox. It is believed to treat the entire gastrointestinal system by aiding with digestion (particularly protein) and metabolism, as well as settling upset tummies.
But really? I used turmeric because it’s yellow.
Ingredients (Makes 1 “egg”)
- 1/2 cup warm water
- 2 teaspoon nutritional yeast (powder, fortified with B vitamins, including B-12)
- 1/8 teaspoon black sea salt
- 1/4 teaspoon turmeric
Mix all ingredients in a blender for a matter of seconds (no more than 30 seconds). Be sure to blend immediately before use.
For a tofu scramble: Saute oil of your choice (optional), with garlic, onion, and crumbled extra firm tofu (pressed and drained). Blend the JL-EGG and pour into the scramble, on medium-high heat.
Let the JL-EGG cook down
I added slices of summer squash (cut in half moons) in the last few minutes; I covered the skillet, reduced the heat to low and lightly steamed the squash for just a minute or two. Salt and pepper, to taste.
I served the tofu scramble over brown rice and topped it off with Sriracha. The result?
A truly delicious, hearty breakfast bowl with a JL-EGG!
I haven’t tried the JL-EGG in anything other than a scramble and strongly encourage you to use The Vegg for sweet treats and “fancier” recipes (check out their recipe page). But for quick, savory dishes? Try it! If you do experiment with a JL-EGG, please come back here and tell us all about it!