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These Vegan "Eggs" are served at Abbeymoore Manor Bed & Breakfast Inn as a great alternative to traditional scrambled eggs. This recipe is easy to make, quick to prepare and very adaptable so you are able to put your own spin on things and have some fun with it!
1/3 to ½ lb firm tofu
½ to 1 tbsp chopped fresh garlic (to taste)
1 capful olive oil
6 med mushrooms
1 small grated carrot or baby carrots (provides texture and sweetness)
Chopped onion if desired
Grated Soy Cheese. (use soy jalepeno jack and soy cheddar)
Cook garlic and small amount of oil in med saucepan on low to med heat.
Dice tofu to desired thickness (1/4 block for 1) ( scrambled eggs size) and add to garlic. Let the tofu soak up the flavour while you chop the mushroom, tomato and onion and grate the carrot. Add veggies to tofu in pan and cook for a few minutes.
At this point you can add the chili powder as desired.(enough to give it colour) The last step is to add the soy cheese to give it a creamy cheesey flavour.