Decades ago when I was a kid, we had Western omelets for Sunday supper, that is if we had ham for Sunday dinner. A Western omelet is made out of ham, green pepper, onion and egg. An Eastern omelet is made from ham, green pepper and egg. We always chose the Western and I added the tomato to mine. They’re really good. This is my animal-free version of that Sunday supper!

Serves 3-4

1-2 T. extra virgin olive oil

1/2 c. diced green pepper, 1/2 inch squares

1/2 c. diced yellow onion, 1/2 inch squares

5 slices LIGHTLIFE Meatless BACON, cut into 1/4 inch wide strips

  • Separate the slices first, then cut each one individually without stacking them, otherwise they’re stick and stay stuck.

1/2 heaping c. diced fresh tomatoes, 1/2 inch cubes

salt and pepper

12.3 oz. extra firm SILKEN tofu, rinsed and
carefully cut into 1/2 inch cubes

1 t. dried basil

1/2 c. JUST EGG – liquid plant egg substitute


1- In extra-large non-stick skillet, over medium-low heat, melt oil.

2- Add green pepper, onion and a little salt. Sauté till mostly wilted.

3- Add veg bacon strips; stir to coat with oil. Cook about 3 minutes, stirring to heat all pieces.

4– Add tofu cubes, basil and about 3/4 t. salt. Toss gently to coat with oil.

5- Raise heat to medium and cook till heated throughout.

6- Add tomatoes, toss and cook till hot.

7- In small bowl combine JUST EGG and JUST MAYO. Whisk till smooth.

8– Raise heat to medium-high and pour egg mix over tofu. Wait till bottom firms up a bit before turning large patches gently over with a pancake flipper. Cook each side before flipping until all liquid is firmed up.

9- Salt and pepper to taste and serve.

10- Ketchup is my condiment of choice with scrambled eggs and is no different when using animal-free eggs.

Notes: One drawback of JUST EGG is they cook up just a little chewy if all liquid is cooked till firm. By adding the soft texture of the Silken tofu plus the JUST MAYO to the JUST EGG it creates, for me at least, the perfect egg scramble texture.

Scrambling animal-free eggs is like scrambling animal eggs, there’s a knack to it and everybody likes them a bit different, so find your way then stick with it or keep experimenting till you achieve the perfect scramble for you.

I’m not done experimenting with various styles.

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.


  1. I agree about the Veganaise. My husband is a firm Hellman’s lover, me too, but the substitution for Just was an easy transition. He doesn’t mind at all! I’ll keep looking for the Just eggs. I’ll be interested in your results!


  2. Vegenaise gets watery after it’s about half empty – and we use it pretty fast. It’s still good, but JUST is better. Eventually they’ll make the egg less firm so people don’t have to play with it to adjust the texture. Next use for the JUST EGG is in a cake.

    Liked by 1 person

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