Egg substitute

[Guest guest]

Hi,

Does anyone have a good recipe for an egg substitute - maybe w/tofu??

I make a vegetarian dish, I call, Spanish Rice 'Omelet'. I do the rice in

the crock, and place it over the egg , and top with soy cheese.

The omelet part is simply an egg beater done in the microwave, and cooked

into a patty. Does anyone have a good alternative for the egg so I can

turn this dish vegan??

Thank you,

 

Cyndi

>^. .^<

 

 

On Sat, 18 Sep 2004 01:06:01 -0400 " Maida Genser " <maidawg

writes:

Thanks for all those recipes Loretta! The ones that aren't vegan can be

easily veganized - unsweetened soy milk for milk, tofu or other egg

replacers for the eggs...

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~

" A human being is part of a whole, called by us the 'Universe', a part

limited in time and space. He experiences himself, his thoughts and

feelings and something separated from the rest -- a kind of optical

delusion of his consciousness. This delusion is a kind of prison for us,

restricting us to our personal desires and to affection for a few

persons nearest us. Our task must be to free ourselves from this prison

by widening our circles of compassion to embrace all living creatures

and the whole of nature in its beauty.”

-Albert Einstein

 

 

[Guest guest]

Boozhoo Cyndi,

They have dried egg replacers at most health food stores that are made up of

mostly potato starches which may be a good idea for that. If you don't mind a

more scrambled style egg, you can also tried saute'ing diced extra firm tofu in

a little Sunflower or Coconut oil(my favorites to use in such an occasion), or

one more idea would be to use baked tofu. To make baked Tofu; (you will want to

do this at least a day ahead of time, it also keeps longer), First you take and

slice the tofu into patties, then you put them in a dish, (I use glass baking

pans, smaller one on top) side by side, cover with another dish and way down

with any heavy thing you have, make sure to equal the weight. (I use medium

sized vegetable and fruit cans). After an hour of doing this, you drain the

excess juices that have been squeezed from the Tofu,then you can either

immediatly soak the tofu in a sauce made to your liking for another hour, drain

half, and baked. Or, the better outcome comes from freezing for at least four

hours, letting it unthaw half way and then soaking and baking. This gives it a

strong consistency that's nicely meat like, and can be used for all sorts of

scrumptious recipes.

 

--- Cyndi Horstmanshof <horstmanshof wrote:

Hi,

Does anyone have a good recipe for an egg substitute - maybe w/tofu??

I make a vegetarian dish, I call, Spanish Rice 'Omelet'. I do the rice in

the crock, and place it over the egg , and top with soy cheese.

The omelet part is simply an egg beater done in the microwave, and cooked

into a patty. Does anyone have a good alternative for the egg so I can

turn this dish vegan??

Thank you,

 

Cyndi

>^. .^<

 

 

On Sat, 18 Sep 2004 01:06:01 -0400 " Maida Genser " <maidawg

writes:

Thanks for all those recipes Loretta! The ones that aren't vegan can be

easily veganized - unsweetened soy milk for milk, tofu or other egg

replacers for the eggs...

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~

" A human being is part of a whole, called by us the 'Universe', a part

limited in time and space. He experiences himself, his thoughts and

feelings and something separated from the rest -- a kind of optical

delusion of his consciousness. This delusion is a kind of prison for us,

restricting us to our personal desires and to affection for a few

persons nearest us. Our task must be to free ourselves from this prison

by widening our circles of compassion to embrace all living creatures

and the whole of nature in its beauty.”

-Albert Einstein

 

 

[Guest guest]

I like the idea of saute'ing the firm tofu, but what spices can I use to

make it taste like eggs - turmeric maybe?

 

Cyndi

>^. .^<

 

 

On Sat, 18 Sep 2004 11:06:44 -0700 (PDT) Naomi Odermann

<SoySweet writes:

Boozhoo Cyndi,

They have dried egg replacers at most health food stores that are made up

of mostly potato starches which may be a good idea for that. If you don't

mind a more scrambled style egg, you can also tried saute'ing diced extra

firm tofu in a little Sunflower or Coconut oil(my favorites to use in

such an occasion), or one more idea would be to use baked tofu. To make

baked Tofu; (you will want to do this at least a day ahead of time, it

also keeps longer), First you take and slice the tofu into patties, then

you put them in a dish, (I use glass baking pans, smaller one on top)

side by side, cover with another dish and way down with any heavy thing

you have, make sure to equal the weight. (I use medium sized vegetable

and fruit cans). After an hour of doing this, you drain the excess juices

that have been squeezed from the Tofu,then you can either immediatly soak

the tofu in a sauce made to your liking for another hour, drain half, and

baked. Or, the better outcome comes from freezing for at least four

hours, letting it unthaw half way and then soaking and baking. This gives

it a strong consistency that's nicely meat like, and can be used for all

sorts of scrumptious recipes.

 

 

[Guest guest]

Cyndi said, " I like the idea of saute'ing the firm tofu, but what spices

can I use to

make it taste like eggs - turmeric maybe? "

 

Other things that help the taste are nutritional yeast and lecithin

(gives a more yolky taste).

 

I make pretty acceptable matzoh balls for soup where the eggs were

replaced with ground flax seeds whirred with 2 parts water to 1 part

flax seed. I added nutritional yeast and lecithin, too.

[Guest guest]

I have used many times, applesauce and soft tofu and other fruit sauces in place

of margarine in my recipes.

 

They turned out well.

 

I substitute same measurement as they request for margarine or oils etc.. in a

recipe.

 

1 cup of soft tofu = 1 cup of oil or margarine or whatever.....

 

 

Same thing for the applesauce and I also make other fruit sauces and use it as a

substitute .

 

Also, yogurt.

 

 

 

" Applesauce apparently is a good substitution in baking, however I

don't know if it's a sub for eggs or butter or oil etc. "

 

 

Hope this helps you some and that everyone's week is going well

 

 

With Love

hugsssssssss

 

GOD BLESS !!!