Inspired by the Japanese classic Chawanmushi, this silky, savoury custard swaps eggs for Alté Egg — a healthy, high-protein, cholesterol-free alternative. Light yet comforting, it’s perfect for both egg lovers and plant-based eaters.
INGREDIENTS
- ½ cup HerbYvore Alté Egg
- ½ cup silken tofu
- 1 tsp salt
METHOD
1. Blend all ingredients until smooth.
2. Strain through chinois.
3. Pour into ramekins and steam for 25 minutes.
4. Tip: Pour out any excess water from tofu. Add mushrooms/carrots if desired, and enjoy!
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