I’ve tried tofu-based egg dishes at home a few times with mixed results, but I think I’ve finally hit the nail on the head thanks to one of my new favorite vegan proteins: bean curd stick, aka tofu skin. Available online or at most Asian grocery stores, this product is made from the film that forms when soy milk is boiled to make tofu. It’s typically sold in dried sheets twisted into sticks that can be rehydrated to different consistencies, depending on what you’re making. Better yet, each little stick has 19 grams of protein, which is more than three times that of one egg. Served between toast with gooey vegan cheese, a pinch of salt and a good grind of pepper, this faux scramble will make you forget you even liked real eggs.

‘Egg’ Sandwich [Vegan]

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