If your tofu scramble turns out dry every time, then you need to add this one creamy vegan ingredient to revolutionize your ...

Eggs Benedict, but without the eggs? It sounds odd, but it’s totally possible (and totally delicious). As this recipe demonstrates ... the same delicious taste and texture with tofu. The best way to ...

As a semi-regular follower of a vegan ... substitute. Scrambled tofu is a bit finicky and can be either crumbly and dry or way too watery in my experience — not at all like the eggs they're ...

The golden tofu scramble in this recipe from The Everyday Vegan Cheat Sheet cookbook is already pretty foolproof, making it the perfect canvas for adaptions. Try adding melted cheese, saucy aioli, or ...

This delicious, plant-based way of using tofu looks and tastes very similar to scrambled eggs – and it's surprisingly easy to whip up. The best part? You can use whatever different vegetables ...

Heat oil in a kadai, crackle cumin seeds, and saute garlic and green chillies. Add onions, salt, and cook until golden. Mix in spice powder and cook tomatoes until mushy. Stir in gram flour, and ...

If you are a die-hard spice fan, try adding a pinch of garam masala to your scrambled eggs. Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes ...

Pour the egg mixture into the pan and stir for 3 seconds. Remove from heat and gently fold for 11 seconds until slightly runny. Transfer to a serving plate while warm.

This recipe and the additional tips that follow will help deliver a large-format scramble that’s soft, creamy and achievable for any cook. A blender makes all those eggs uniformly smooth in mere ...