This is INSANE good! Thank you thank you for the amazing breakfast!!! I have made it twice already this week (we devoured it). You definitely won't need all the cheese sauce, but you should make it all (use only 1/3- 1/2 depending on how saucy u want it) and re-use when you cook this again later in the week (because, trust me, you're going to want to make this again and again). The sauce is unbelievable!!! I count calories, so the second time I made it, I only added 1 TBSP of butter to the sauce, and we couldn't taste a difference, seriously.
I think the "Feggs" (that's fake eggs, hehe) are better as leftovers the next day because all the flavors marinate the tofu overnight. You can eat them by themselves, with hash browns, on toast, or in a burrito wrap! My wife and I are officially obsessed. Thanks again to the mastermind behind these totally FAB FEGGS!!!
Hehe! We call them Veggs here!
I am "the mastermind" although I can't take credit for the sauce. Its the sauce from the Cheesy Enchiladas recipe. I was making tofu scramble once and used my leftover cheese on it, and voila! This recipe was born.
I'm so excited to see so many positive reviews of it!
yaY!
But yes, you only need about half the sauce or less. I agree to make the whole thing so you can use the leftovers for other recipes, or for your next scramble!
