6 large eggs
1/8-1/4 cup vegetarian worcestershire sauce
1 yellow onion, finely chopped (optional)
In a bowl, mix the eggs with the sauce with a fork. Add onions to eggs and scramble until it resembles ground beef. Serves 2-3 people.
This recipe is modified from cookingwithrockstars.com.
Vegan Worcestershire Sauce
submitted by: Jenny Lewis (Rilo Kiley)
Regular worcestershire sauce is not vegan, so shop carefully, or make your own using this recipe.
1/2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
equivalent of 1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1.Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2.Store in the refrigerator. Makes about 3/4 cup.
You can modify this recipe to suit your individual taste preference.
Tofu Stir Fry
1 package tofu
1/4 cup soy sauce
2 cloves garlic, minced
1 tsp ginger powder
1 yellow onion, chopped
a bunch of leftover low-carb veggies, chopped, sliced, or julienned
cauliflower or soybean sprouts for faux rice or faux noodles
Marinate the tofu in the soy sauce, garlic, and ginger powder for at least 4 hours, turning once halfway through marination time. In a frying pan or wok, place the onion and other veggies. Stir fry the veggies and tofu mixture until tender-crisp. For the faux rice, grate cauliflower and steam. For the faux noodles, snip off the leaves and steam. Serve the stir-fry over the steamed faux rice or faux noodles with extra soy sauce.
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