This is a recipe using leftover TOFU CHICKEN NOODLE SOUP turned into an egg sauce using Zero Egg Basics powdered egg (meaning there’s no egg in it!)
Serve Over Broccoli and Asparagus. Textures and tastes like a chopped soft boiled chicken egg. Add a black Russian toast foundation and you have a Russian Benedict ala Sharon. Brunch anyone? Next time I’ll put some veggie ham on it to blow it off the planet!!
ZERO EGG DROP TOFU SAUCE:
3 c. TOFU CHICKEN NOODLE SOUP – be sure to include some broth, not all solids,okay?
3/4 c. water combined with 1/4 c. Zero Egg Basics powder in jar with tight-fitting lid, shaken vigorously till blended smooth – take a full minute
1 t. SPICE TIME IMITATION CHICKEN BOUILLON POWDER
1/2 t. garlic powder
salt to taste
fresh grind black pepper to taste
additional water you cooked the asparagus and broccoli in to thin the sauce as it becomes gelatinous
2 T. extra virgin olive oil
1- In large saucepan, over medium heat, place tofu soup. Heat to boiling point.
2- Shake ZERO EGG and water again, then pour into soup. Stir continuously till it begins to thicken.
3- Add bouillon, garlic, salt and pepper to taste. Stir well.
4- Reduce heat to low and cook, uncovered, for about 20 minutes, stirring often.
5- The sauce will thicken considerably as it sets. This is when you add some of the leftover water from cooking the vegetables, a little at a time, stirring well to incorporate. When thick and thin to your satisfaction turn heat off and wait till ready to use.
1 lb. fresh asparagus spears – break off lower 3rd of stalks where they bend and break easily and discard, then dunk and swish in deep pan of cold water with baking soda, drain in colander (make sure there are no rotted tops – smell them and feel them to be sure they’re not sticky or slimy)
1-3/4 lb. broccoli heads cut to mouth-size, cutting off thick stalks to discard or use later for something else – swish and dunk in deep pan of cold water with baking soda, drain in colander
1- In extra-large sauce pan bring about 4 inches water to boil.
2- Add asparagus spears and cook till tender crisp. Immediately remove with tongs to colander. When drained remove to plate.
3- Using the same water, return to boil.
4- Add broccoli tops, submerging in water. Cook till tender crisp.
• While broccoli cooks, be sure to submerge the stalk ends into the water, since they take longer to cook than the buds.
5- Lift out to colander and drain.
6 slices black Russian bread, toasted and spread with margarine
ASSEMBLY per serving:
1- Place 1 slice toast on plate.
2- Top with a layer of ZERO EGG TOFU SAUCE
3- Top with asparagus, then broccoli.
4- Top with more sauce.
5- Garnish optional: sliced fresh basil, capers, chopped Kalamata olive, chopped red roasted pepper, additional black pepper grind, and/or drizzle of extra virgin olive oil…
Available online and at GFS (Gordon Food Stores) distributors
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