My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Wednesday, May 26, 2010

Egg Free, Dairy Free Scrambled "Eggs"

I try to make Jazzy any food that she asks for. However, when she asked for scrambled eggs, I thought I would have to say that it wasn't possible. After thinking for a while, I came up with this recipe that she loves. Each time we start with the pepperoni, which gives the "eggs' a nice yellow color and some wonderful flavor. After that, she picks whatever ingredients she's in the mood for.

Scrambled "Eggs"

12.3 oz package firm silken tofu (I use Mori-Nu)
Add-ins desired such as diced pepperoni, sliced black olives, diced tomatoes, bacon bits,
        green peppers, onions, diced lunch meat, etc.

Place the tofu in a small frying pan over medium heat. Use a spatula to smoosh and chop up the tofu to resemble the texture of scrambled eggs. Stir in the add-ins you desire. Continue to cook and scramble all of the ingredients until heated through.

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