Tantalizing Tofu Trifecta of Veggies with the Vegan Egg

How to use Follow Your Heart’s amazing Vegan Egg to make a “Tantalizing Tofu Trifecta of Veggies with the Vegan Egg” for breakfast, lunch, brunch or even dinner! Jane Velez-Mitchell is in the kitchen today with That Snarky Vegan Girl! Join Jane on #LunchBreakLIVE as she creates this amazing dish that is so “eggy” you won’t believe it. #JaneUnChained

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

1. Sautée onion with a oil and add in garlic when onion is almost carmelized
2. 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
3. Add in tomato, vegan cheese, salt and pepper until cheese begins to melt
4. Toast bread and spread with Miyoko’s Vegan Butter
5. 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