We already gave you a solution for vegan omelette and pavlova. BUT! There are even more ways to veganise eggs. Used to love everything egg, but feel that in 2019 you just have to go eggless? Good move! We are proud of ya and here to give full support. This recipe is ready to compete with your classic scrambled eggs. By using silken tofu you’ll end up with the same sort of creamy, silky texture. And by adding some kala namak people won’t even tell you didn’t use an egg at all! This aromatic black rock salt tastes – eggxaclty – like eggs. It bizarrely even has the same funky, sulphury smell. Sounds gross, but when combined with silken smooth tofu you end up with the best scrambled you can imagine.
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