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Ingredients
- For the 'eggs':
- 1 package firm tofu
- 5 Tablespoons soy milk
- 2 Tablespoons nutritional yeast
- 1 Tablespoon olive oil
- 3/4 teaspoon salt
- 1 Tablespoon Bragg amino acid
- 1/2 teaspoon Dijon mustard
- 1 Tablespoon plus 1 teaspoon cornstarch
- 1/8 teaspoon baking powder
- Extra olive oil for cooking
- For the maple soy tofu:
- 1 block firm pressed tofu
- 4 Tablespoons Bragg amino acid
- 4 Tablespoons maple syrup
- For the biscuits:
- 1 cup plain soy milk
- 1 teaspoon apple cider vinegar
- 2 1/2 cups unbleached flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 Tablespoons Earth Balance
- 2 Tablespoons vegan shortening
View Full Recipe at la pure mama.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 858g | |
| Calories 1703 | |
| Calories from Fat 210 | 12% |
| Total Fat 23.86g | 30% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9218mg | 384% |
| Potassium 1061mg | 30% |
| Total Carbs 320.12g | 85% |
| Dietary Fiber 9.3g | 31% |
| Sugars 61.37g | 41% |
| Protein 46.67g | 75% |
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