the day your tofu scram meets Vegg is a happy, happy day
This is a great way to use up any leftover emulsified Vegg from another recipe. Or, just blend a bit up to keep at the ready if you make tofu scram often. I often use Vegg to make egg-less carbonara.
Mash up your tofu, drizzle with Vegg, mix it in really well and let it rest while you prep your veggies. Scramble your Vegg-dredged tofu, add your veggies and proceed as normal.
Happy weekend!
windycityvegan 
Hmmm… I’ve read a lot of “Vegg” recipes and I’m not totally convinced. This makes it sound usable though, and I’m intrigued. I add black salt to my tofu scrambles for the “eggy” flavor I love, I wonder if adding the Vegg stuff would make it too strong, or if I would even notice a difference. Hence my delimma. Do I need it or not….Hahahaha, maybe I just over-think things!!
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I definitely use Vegg sparingly, and not as often as it seems most fans do. But I love supporting this vegan, no-weird-ingredients egg alternative! It’s really easy to use, too.
I also use black salt, but I think in a scramble or something saucy Vegg is better, especially if you’re making something that would benefit from a viscous egg yolk texture.
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