No Tofu? No Problem! Pumpkin Seed ‘Eggs’ Are Here For You
Make this delicious egg-y alchemy today and blow your own mind!
During the Covid-19 pandemic, I’ve noticed some folks in my online recipe groups are running out of tofu. So the time feels right to share this recipe, as a sort of vegan PSA. If pumpkin seeds are more available where you are and you’re craving something eggy? This one’s for you!
This recipe was born one day when I was home from work, sick with a little cold, and craving nothing more than a tofu omelet with cheese. I had some Daiya cheddar shreds in the freezer yodeling my name, but alas no tofu and no energy to go get some.
I googled my way through a few vegan egg ideas, then stumbled upon Spero Foods’ The Egg, a product that uses pumpkin seeds as its base. The Egg seemed innovative and cool, and was higher in protein and other good stuff than its competitor, the JUST Egg. Intrigued, I read on, only to find that the company was trying to re-brand kala namak — a delicious, sulphurous salt long used in South Asian countries in both culinary and medicinal applications — as “Egg Salt” and selling it in teeny jars at an outsized price (I buy double the kala namak from a local South Asian grocery shop for half the price here in Toronto).
