Vegan Eggs and Bacon Scramble

This recipe was born out of sheer curiosity. Can you really make tofu taste like eggs and coconut flakes taste like bacon? Turns out...you can!!!

INGREDIENTS

For the "Eggs"

• 1 Tbl coconut oil
• 16-oz block of firm tofu
• 1-2 Tbl natural yellow food coloring 
• 1/2 teas black salt

For the "Bacon"

• 3 Cups large unsweetened coconut flakes
• 3 Tbl coconut aminos
• 2 1/2 Tbl liquid smoke
• 1 1/2 Tbl maple syrup

DIRECTIONS:

For the "Eggs"

1. Heat the coconut oil in a pan over medium heat
2. Mash the block of tofu in a separate bowl
3. Add the black salt and yellow food coloring to the tofu 
4. Cook for about 3-4 minutes, stirring every so often to make sure the tofu doesn't burn

For the "Bacon"

1. Preheat oven to 350* F
2. Mix all ingredients in a medium-sized bowl
3. Spread the seasoned coconut flakes unto a lined rimmed baking sheet
4. Bake on the middle rack for 12-14 minutes (watching carefully at 12 mins) 

CHEF'S NOTES:

1. In the picture above, I mixed the eggs and bacon together and added some chickpeas for a little added texture and a smidge of parsley for presentation. It was delicious!
2. If you don't want to use food coloring, you can also use turmeric, but I found that the turmeric actually overpowered the tofu, so it tasted less like eggs and more like spice.
3. The black salt is a must! It's what gives the dish the "eggy" flavor, so do yourself a solid and have that puppy in your pantry! 
4. This egg base is SUPER versatile, so get creative and add in veggies, salsa or any other ingredient that you'd normally put in scrambled eggs.