Vegan Scrambled 'Eggs'

Recipe Instructions Grate the soft tofu in a food processor or with a grater. Saute this in a large frying pan with the olive or flaxseed oil, the ramps, and 1/2 teaspoon of the turmeric over medium heat for 5 minutes, stirring often. Add the garlic and saute another 2 minutes. Meanwhile, puree the silken tofu in the food processor with the flaxseeds, wine, Vege-sal, sage, nutmeg, turmeric, fenugreek, cilantro and lecithin granules until smooth. Stir this into the other ingredients in the frying pan, lower the heat, cover, and cook 15 minutes. Serve over toast. This recipe yields 4 to 6 servings. Description: "This vegan recipe tastes so much like scrambled eggs, I was going to announce that you couldn't possibly lay an egg when you prepare it. But maybe I should say that you'll lay an egg every time!"