Since I stopped eating eggs, I would often crave an egg and cheese sandwich for breakfast. I would make them every so often in the morning to give me that protein boost I need to start the day. But since eggs are about as ethical as back alley abortions, I will not eat them anymore. But still, when you've grown up your entire life eating a certain way, and certain foods have become your favorite, you do start to crave them sometimes.

Well, I've got some good news and some bad news. The bad news first: If you look around the web for vegetarian/vegan scrambled eggs, you get a lot of recipes that use tofu, but the list of ingredients usually topples some of the more petite sky scrapers out there. The list of steps and things you need can be enough to make you just eat a banana as you run out the door for work. Here's the good news: I had figured "it can't possibly be this involved to make some scrambled tofu!" And it wasn't! I've been making this for about 2 months now, and unless I accidentally didn't season it with enough salt or pepper, you would never know it's not real eggs.

Want to know how to make it? Here you go:

• 1/3 of a pound of Firm Tofu (can be drained, but for this particular recipe it actually won't matter)
• Salt
• Pepper
• English Muffins or Bagels
• Vegan Rice Cheese Slices (American or Cheddar)
• Vegetarian Bacon (optional)
• Hot Sauce (optional)

I prefer Tabasco sauce for the hot sauce, and personally, I use english muffins, though small frozen bagels do work just as well.

1) Put a small amount of oil in a frying pan or skillet and put on medium heat

2) Put 1/3 of a pound of tofu into a plate and using a fork, mash it in from the corners, and up and down each side into the middle, until it creates crumbles that are consistent with the size and shape of a typical scrambled egg serving

3) Cook tofu in pan until lightly browned.

4) Toast english muffins or bagels, and cook bacon in your desired method.

5) Place bacon strips on bottom half of muffin or bagel, then tofu, then season with salt and pepper and tabasco if desired.

6) Top off with a slice of cheese, close muffin with it's top, and enjoy!

See? Simple, no need for yeast and turmeric and all that other stuff that people say you need just to make it taste like eggs.

The secret here is that if you make a sandwich of egg whites, they have no flavor of their own, they, much like tofu, are very bland and take on the flavor of whatever seasonings you use. So by seasoning with different flavors that are common to real egg sandwiches, you're getting all the tastes, and none of the snotty yuckiness that are eggs. Goes great with a cup of coffee or orange juice.

This recipe usually can make 2 sandwiches if you spread the tofu out well. On top of that, it's got all the same amounts of protein as real eggs but without the cholesterol. And if you use Extra Virgin Olive Oil in the pan you're also coating it with beneficial Omega 3s.