Recipe: Vegan Eggs for a Hearty Egg, Bacon, Avocado, and More Burrito

Tonight I had a scrumptious “breakfast burrito” for dinner. It had herbs, avocado, “meat,” and vegan eggs. 

Before you make this burrito, you'll need some eggs -- and I don't mean the kind from our friends, the chicken. 

I mean a tofu-based egg product. I love my vegan egg recipe. The dish tastes like a cross between egg salad and deviled eggs. Indian black salt makes this dish, so don’t attempt this recipe until you buy this product. You can find this item at Indian grocery stores or on Amazon. Buy finely ground black salt.

Black salt, aka Kala Namak, gives off a sulfur smell. It sounds gross, but it works. 

Vegan Eggs

Ingredients:

• 12-15 oz container of tofu (The firmer the tofu, the firmer your “eggs,” so unless you like them runny, use extra firm)
• 4 T of vegan mayo (I used 3 T of Just Mayo Original and 1 T of Follow Your Heart Chipotle Mayo in this latest batch)
• 1 tsp of yellow mustard or 1 tsp of Dijon mustard – or do what I do and use ½ tsp of both!
• 3 T of sweet pickle relish (you can add more later if you want)
• 1 T of fresh lemon juice or 1 T of white vinegar or pickle juice
• 1 tsp of smoked paprika
• 1 tsp of turmeric (omit if you don't want bright yellow eggs)
• Dash of black pepper
• 1 tsp of black salt (you can add more later if you think the egg flavor is subtle)
• Optional: dash of hot sauce

In a bowl, mix everything but the tofu together. If your tofu was packed in water, like most are, wrap it in some paper towels while you assemble your other ingredients. Once all your ingredients (except the tofu) are mixed, taste it. It should be salty, tangy and eggy. Add the tofu and break it up with a fork or potato masher. Make it as chunky as you like. Mix everything well and taste. Add more relish (if you want more sweetness) or a pinch of black salt if you think it needs more egg flavor. Be careful with the black salt; too much and your dish will be very salty.

Note: I usually use Earth Balance Mayo or Follow Your Heart Vegenaise Original with this recipe, but I used Just Mayo. It’s runnier than the other mayo products, so I added a small spoon of potato flakes (instant mashed potato mix) to thicken the sauce before adding the tofu.

Second note: If you want this dish without the tofu, use cooked red potatoes that you’ve boiled and mashed (it's up to you if you want the skins removed or not). The finished dish will taste like an eggy potato salad.

To make the breakfast burrito, warm up a large flour tortilla. Smear it with a sauce, if you like. I smeared a spoon of Follow Your Heart’s Roasted Garlic Mayo on the tortilla. Next, add any ingredients you like. I chopped up a few slices of Upton’s Bacon and sautéed it in a pan until crispy (2-3 minutes). I added the bacon, cilantro, half a sliced avocado, some spinach, and then a couple spoons of the egg mixture. I also added a little chili garlic sauce for some heat. Roll up one side, tuck the right and left ends in, and continue rolling. Then, dig in!

If the neon yellow color of the eggs is a turn-off, omit the turmeric. But...turmeric is very good for you because it fights inflammation. Its power is boosted when mixed with a little black pepper!

You'll love this hearty burrito for breakfast, lunch, or dinner. Add whatever veggies, herbs, and fake meats you like.

Review: Chipotle Vegenaise, Roasted Garlic Vegenaise, Just Mayo, and Earth Balance Original Mayo (all #soy-free, #non-gmo)

The new Just Mayo: very tangy, but still tasty.

I’ve always loved mayonnaise. 

I wanted it on every sandwich I ate when I was a kid. When I was in high school, my friends would remark at how gross mayonnaise was, and I would tell them how one day I was going to open a restaurant called “Just Mayo.” When pressed for further details, I would explain that people would come to my eatery and order a sandwich and milkshake, for example. When the order was delivered, it would be a plate of mayonnaise and a glass of mayonnaise, at which point the customer might ask, “What the heck is this?” The waiter would reply, “Just mayo!”

Similar to the scene where Dr. Evil from “Austin Powers” would be laughing for several minutes around his cronies, I and my peeps would laugh at this great business idea. Mwah haha…mwah haha…

Now that I don’t eat animals or things that come from them, I buy vegan mayo. I’ve tried making my own mayonnaise with a cashew base or tofu base or whatever base, and it wasn't that tasty. I’ve gone without mayonnaise at times, but I like a nice dollop of mayo with my vinegary dal and when I make my coconut bacon, lettuce, and tomato sandwiches.

I’ve had the pleasure of trying different vegan mayos, and this is how I rank them:

• First Place – Follow Your Heart Original Vegenaise (non-gmo; there's a soy-free version): Thick, creamy, slightly sweet, yet tangy. Perfect in my sandwiches that have sprouts, pineapple, and spinach. (Sorry, I didn't have a jar around; so I don't have images of the front and back)

• Second Place – Just Mayo (soy-free, non-gmo): When I opened the lid, I was greeted with the familiar scent of non-vegan mayo – a vinegary, eggy smell. I’m sure the parts of my brain that handle scents and memories went nuts. Just Mayo was runnier than Follow Your Heart’s Vegenaise. It’s tangy and salty, with a sweet aftertaste; you want another bite after you swallow.

• Third Place – Follow Your Heart Chipotle Vegenaise (soy-free, non-gmo): Yowsa, this sucker packs a punch! It’s a lovely smoky orange color, and it’s very thick and creamy with specks of chili throughout. When you first taste it, you’re hit with a tang, then a little sweetness, then a lot of heat. This is perfect as a condiment to dip baked potato wedges into. It is more like a spread and less like mayo. 

• Fourth Place – Follow Your Heart Roasted Garlic Vegenaise (soy-free, non-gmo): This mayo has a consistency similar to the chipotle one, but is more mayo-like. Upon eating it, all you taste is roasted garlic and lemon; the garlicky flavor is almost like the taste of burnt garlic, but not in a disgusting way. The aftertaste is a sweet note. This would be nice on fake chicken sandwiches or even as a base in salad dressings with olive oil.

• Fifth Place – Earth Balance’s Original Mayo (soy-free, non-gmo): The flavor is one-note (tangy, then just dull), but it’s creamy, thick, and perfectly suitable to spread on a sandwich or make an entrée creamier. 

Vegans, fortunately, have tasty mayo options on the market. You don't have to slather your meals with mayonnaise, but once in a while a small spoonful can add a pleasant tang and creaminess to a dish.