This recipe tastes like your
I can’t eat plain eggs. I don’t know why they make me feel so gross! (My dad has the same allergy). I’ve always envied people who can eat eggs because of the versatility of them.
Finally, my little creative mind finally realized I could get in on all this egg-fun and make an egg-based breakfast without the eggs!
Recipe: 1 package of tofu (about 12 oz) 1/3 to 2/3 cup plant milk. 1 sweet potato 1/2 onion 1 garlic clove 1/4 coconut aminos (or soy sauce) 4 tbsp. nutritional yeast Salt & pepper 1 carrot 1 stalk of celery 3 cups spinach
Directions: Preheat oven to 325 Sautee onions, garlic, sweet potato, and carrots in a pan for 15 minutes. Add spinach and celery and cook for about 3 more minutes. Blend tofu with plant milk and Salt n' Peppa until thick and creamy. Mix all ingredients together and put in a baking dish. Bake for 25 minutes (until slightly crispy on outside).
ENJOY! As always, have a #perfectdayonpurpose 🙂