Tofu has more protein than eggs, no cholesterol, takes half the amount of water to produce and soy beans are one of the most sustainable and productive crops there are which, like all legumes, also happen to fertilize the soil around them. The list of the great qualities of a tofu scramble is a long one, like lowering your odds of getting cancer instead of causing it like eggs, and while, sure, the texture of it may not be identical to the chicken menstruation you were routinely fed likely since you were 4 months old, tofu scramble also doesn’t smell like absolute farts. It’s easy to overlook all the negative traits of eggs when they’re so familiar to us, but once you get them out of your routine you’ll see they’re such a huge turnoff. Being open minded and accepting of new textures, flavors and foods is endlessly rewarding.
One of the questions I’ve been asked most since going vegan is ‘what about pasture raised eggs, would you eat those?’ which definitely shows how uncritical people are of their food before it’s on their plate. Exploiting animals is unnecessary and wrong, if you don’t absolutely have to participate in and support that, with all the options we have as consumers today, why would you? First of all, day old male chicks are shredded alive in industrial blenders because, of course, male chicks are useless to the egg industry. In the wild, chickens lay 10-15 eggs per year, but the egg industry has inbred them to make them lay 200-300 per year, causing them to have osteoporosis, high rates of ovarian cancer and up to 20x shorter lifespans on average. And that’s all still in the best possible scenario, being pasture raised, but 98% of eggs consumed come from factory farms.
And on another level, eggs are deeply unhealthy. Substituting egg protein with plant produce reduces overall mortality risks by 24% in men and 21% in women. Here’s an excellent read from the Journal of the American Heart Association: Cardiovascular Harm From Egg Yolk and Meat: More Than Just Cholesterol and Saturated Fat about toxic metabolites produced by the intestinal microbiome from meat and egg consumption.
Again, with all the options and knowledge we have as consumers today, why would we continue to choose the worst ones?
1-2 tbsp vegan butter (if you usually eat eggs, you can add up to 3 tbsp butter to be similar to the fat content of 3 eggs)
1 block firm tofu
2 tbsp unsweetened plant based milk of choice
2 tbsp nutritional yeast
1 tsp kosher salt
black pepper to taste
turmeric for color
Heat a large skillet over medium heat and melt the butter. Crumble in the tofu and cook for a few minutes, stirring frequently, then stir in the plant based milk, nutritional yeast, salt, pepper and turmeric until well incorporated. Cook 3-5 more minutes.
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