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Vegetarian Scrambled Eggs

From THE WILD VEGAN COOKBOOK
This vegan recipe tastes so much like scrambled eggs, I was going to announce that you couldn't possibly lay an egg when you prepare it. But maybe I should say that you’ll lay an egg every time!

INGREDIENT SET 1

1 19-oz. package soft tofu, drained
2 tbs. olive oil
2 tbs. flaxseed oil or corn oil
24 ramp (wild leek) bulbs or 3 red onions, chopped
4 cloves of garlic, chopped
1/2 tsp. turmeric

INGREDIENT SET 2

1 19-oz. package silken tofu
2 tbs. black locust wine or white wine
2 tbs. flaxseeds, ground
1 tbs. fresh cilantro, chopped
1 tsp. Vege-sal or 1/2 tsp. salt, or to taste
1 tsp. black pepper
1/2 tsp. sage, ground
1/4 tsp. nutmeg, ground
1/4 tsp. fenugreek, ground
1/4 cup lecithin granules

1. Grate the soft tofu in a food processor or with a grater.

2. Sauté this in a large frying pan with the olive or flaxseed oil, the ramps, and 1/2 tsp. of the turmeric over medium heat for 5 minutes, stirring often.

3. Add the garlic and sauté another 2 minutes.

4. Meanwhile, purée the silken tofu in the food processor with the flaxseeds, wine, Vege-sal, sage, nutmeg, 1/2 tsp. turmeric, fenugreek, cilantro and lecithin granules until smooth.

4. Stir this into the other ingredients in the frying pan, lower the heat, cover, and cook 15 minutes. Serve over toast.

Serves 4-6

Preparation Time: 45 minutes
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