How to Replace

EGGSin your FAVORITE RECIPES

Egg-free baking is a piece of cake with Baking these simple tips and tricks:

➭ Substitute ➭¼ cup of unsweetened applesauce, 1 Tablespoon ground canned pumpkin, mashed banana, flax seeds + 3 Tablespoons 1 egg for or silken tofu (great for moist, water (perfect for pancakes!) dense muffins and breads)

1 Tablespoon vinegar + 1 Commercial egg ➭ ➭ replacer from brands teaspoon baking soda (use this for like Ener-G or Bob’s light, fluffy cakes) Red Mill (try in your favorite cookie recipe)

If the egg is used for binding a savory food (like veggie burgers), try TIP 2-3 Tablespoons of instant mashed potatoes, breadcrumbs, or oatmeal.

MAYO? YES, YOU MAY!

Think you need egg-laden mayo to make a delicious spread, dip, or sandwich? Think again. Grocery stores everywhere carry egg-free versions in every flavor from plain to sriracha. Try one today- you won’t taste the difference!

TIP You can also find recipes online to make creamy mayo at home with a few simple ingredients like canola oil, soy milk and vinegar!

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One taste of this egg-free scramble and you’ll be hooked. Try the recipe exactly as author Gene Baur prepares it in his book, Living the Farm Sanctuary Life, below or make it your own by experimenting with different veggies and spices.

The Best Tofu Scramble You’ve Ever Had MAKES 4 SERVINGS TIME TO MAKE: 15 MINUTES

1 medium red onion, chopped 1 red, orange, or yellow bell pepper, chopped 3 cloves garlic, finely chopped 8 ounces sliced white mushrooms 1 pound firm tofu, rinsed, drained, and crumbled 1 cup nutritional yeast 1½ teaspoons salt 1 teaspoon ground black pepper 1 teaspoon ground turmeric 5 cups fresh spinach

In a cast-iron skillet over medium-high heat, add about 2 tablespoons water and cook the onion, bell pepper, and garlic. Stir frequently and add a 1/8” layer of water (it will steam off) to prevent the veggies from sticking. When the onion is translucent, add the mushrooms. Continue stirring and adding water as necessary.

When the mushrooms boil down to approximately half their original size, reduce the heat to medium and add the tofu, nutritional yeast, salt, and pepper. Continue stirring frequently, mixing and adding water as necessary. When the tofu, spices, and veggies are mixed well and heated evenly, after about 5 minutes, add the turmeric and continue stirring and adding water to prevent sticking.

After the tofu attains a uniform yellowish color, mix in the spinach, which will boil down to a fraction of its original size. Then enjoy!

Variations: Feel free to add other veggies or more of the veggies listed above, which will make the dish less protein dense. You can also add vegan sausage, like Tofurky or Field Roast, if you want a heavier dish.

Reprinted from Living the Farm Sanctuary Life by Gene Baur and Gene Stone, copyright 2015 by Farm Sanctuary. By permission of Rodale Books.

More egg-free breakfast recipes at V-lish.com.

Photo Credits: Page one, baking soda image © George Tsartsianidis. Egg replacer courtesy of Bob’s Red Mill. Mayo images courtesy of Hampton Creek and Follow Your Heart.

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