2 tbsp Earth Balance
1 tbsp flour
3 tsp lemon juice
1 tbsp nutritional yeast
1 cup unsweetened almond milk
1 tsp turmeric
1 pinch cayenne
Melt butter, whisk in flour. Add half of the almond milk. Bring to a boil and take off heat. Mix in yeast, spices and lemon juice and set aside.
For the "eggs" I just pan fried 1/2 inch slabs of firm tofu, which were rubbed with sea salt in vegetable oil.
When they were almost done I put the sauce back on and slowly added the other half of the almond milk and whisked it until smooth.
For plating, I layered baby kale, thick sliced Roma tomatoes, the tofu and drenched with sauce. On the side is a pre-bought vegan curried potato thing that gets no more mention because it wasn't good. Ha!
Without further adieu... BAM! Delicious layers of vegan awesome!