Showing posts tagged tofu scramble
The Devil’s Tofu Scramble N and I apparently share a brain. At the same exact time she was writing a rant about her disdain for tofu scramble, I was returning home after a morning dance rehearsal with a growling belly to a fridge full of… tofu. And not much else. Now I’ve seen a lot of tofu scramble recipes floating around the vegan blogosphere of late. I’ve been ignoring them because, like my sister, I generally think tofu scramble tastes like turmeric-flavored glop. What is it with the turmeric, people? I swear, go to any breakfast joint in California hip enough to throw a tofu scramble on its menu and you will receive a pile of squished, undercooked soy product mixed with tiny shreds of carrot and celery and a healthy dose of that ubiquitous golden dust. In any case, due to my lack of other ingredients, I decided to reverse the trend and make my own, totally delicious tofu scramble with what I had lying around the kitchen. Here are the ingredients I scrounged: Tofu (duh) Coconut oil or other greasy substance 1 small yellow onion, diced 1 stalk slightly wilted green garlic, sliced thinly Dino kale, chopped Tamari (soy sauce or Braggs would work too) Brown Rice Vinegar Hot sauce (Off-brand Sriracha, to be precise) Nutritional yeast Salt n’ peppa Turmeric (I know I know, I’ll get to that) Here’s what I did with them: Sauté onions in a couple tablespoons of coconut oil on low heat until translucent. Add a pinch of salt. Add green garlic, cook another minute or two. Add kale and a splash of water, cook until kale begins to soften. Meanwhile, smash up tofu in a bowl. I should note somewhere that although I am normally a fierce advocate for medium-firm tofu, in the rare case of tofu scramble, extra-firm actually works better. Add Tamari, rice vinegar, hot sauce, salt and pepper to taste. Add tofu to pan of veggies, cook for a WHILE. As in, until liquid starts to evaporate and it starts smelling good. I think a lot of tofu scramblers just don’t cook it long enough, and it’s their downfall- nobody likes raw, mushy tofu. Add a dash of nutritional yeast, cook for one more minute. So I got to this step, and my scramble tasted pretty good- the roughness of the dino kale was a nice complement to the squish of the tofu, and the green garlic did its job of giving the dish a great flavor. However, the hot sauce had turned my breakfast a disturbing shade of pink. I can’t say whether it was nature or nurture that made me want to add it (do people put turmeric in tofu scramble because it tastes good, or do people put turmeric in tofu scramble because they think they’re supposed to?), but without thinking my hand reached for the little yellow jar, and before I knew it I had joined the ranks. Jumped on the turmeric bandwagon. Insert one more turmeric-themed cliche here. My breakfast turned yellow. I scarfed it down. And it was damn good. View high resolution

The Devil’s Tofu Scramble

N and I apparently share a brain. At the same exact time she was writing a rant about her disdain for tofu scramble, I was returning home after a morning dance rehearsal with a growling belly to a fridge full of… tofu. And not much else.

Now I’ve seen a lot of tofu scramble recipes floating around the vegan blogosphere of late. I’ve been ignoring them because, like my sister, I generally think tofu scramble tastes like turmeric-flavored glop. What is it with the turmeric, people? I swear, go to any breakfast joint in California hip enough to throw a tofu scramble on its menu and you will receive a pile of squished, undercooked soy product mixed with tiny shreds of carrot and celery and a healthy dose of that ubiquitous golden dust.

In any case, due to my lack of other ingredients, I decided to reverse the trend and make my own, totally delicious tofu scramble with what I had lying around the kitchen. Here are the ingredients I scrounged:

  • Tofu (duh)
  • Coconut oil or other greasy substance
  • 1 small yellow onion, diced
  • 1 stalk slightly wilted green garlic, sliced thinly
  • Dino kale, chopped
  • Tamari (soy sauce or Braggs would work too)
  • Brown Rice Vinegar
  • Hot sauce (Off-brand Sriracha, to be precise)
  • Nutritional yeast
  • Salt n’ peppa
  • Turmeric (I know I know, I’ll get to that)

Here’s what I did with them:

  1. Sauté onions in a couple tablespoons of coconut oil on low heat until translucent. Add a pinch of salt.
  2. Add green garlic, cook another minute or two.
  3. Add kale and a splash of water, cook until kale begins to soften.
  4. Meanwhile, smash up tofu in a bowl. I should note somewhere that although I am normally a fierce advocate for medium-firm tofu, in the rare case of tofu scramble, extra-firm actually works better. Add Tamari, rice vinegar, hot sauce, salt and pepper to taste.
  5. Add tofu to pan of veggies, cook for a WHILE. As in, until liquid starts to evaporate and it starts smelling good. I think a lot of tofu scramblers just don’t cook it long enough, and it’s their downfall- nobody likes raw, mushy tofu.
  6. Add a dash of nutritional yeast, cook for one more minute.
  7. So I got to this step, and my scramble tasted pretty good- the roughness of the dino kale was a nice complement to the squish of the tofu, and the green garlic did its job of giving the dish a great flavor. However, the hot sauce had turned my breakfast a disturbing shade of pink. I can’t say whether it was nature or nurture that made me want to add it (do people put turmeric in tofu scramble because it tastes good, or do people put turmeric in tofu scramble because they think they’re supposed to?), but without thinking my hand reached for the little yellow jar, and before I knew it I had joined the ranks. Jumped on the turmeric bandwagon. Insert one more turmeric-themed cliche here. My breakfast turned yellow. I scarfed it down. And it was damn good.
Sauteed Breakfast Potatoes with Spinach and Black Beans As a vegan, I don’t like going out to breakfast. Your choices are between a 5 dollar cup of fruit-that has spent 3 weeks traveling from every corner of the earth, only to arrive as a mealy flavorless pile of gush-or if you are somewhere with a little consciousness, a tofu scramble. I’m sorry if I offend vegans everywhere, but I do not like tofu scramble. Tofu was not meant to be scrambled. Curry powder or whatever they use does not make it taste like an exciting flavorful party in my mouth, it makes it taste like an overeager 6 year old just cooked me a mud pie. However, this morning I woke up wanting a nice hearty breakfast, so I decided to make things happen for myself. I used all locally farmed veggies: an irish butterball potato, a white onion and some spinach, sided with trader joes black beans. It was quick and easy to make, tasty, and had a balanced combination of veggies, proteins and carbs. Best of all, it felt like I was eating at a restaurant without spending the money. Ingredients: One large potato 1/3 white onion 2 large handfuls of spinach 1/2 can black beans Canola or olive oil Salt, pepper, garlic powder to taste Optional: ketchup, hot sauce, lemon wedge Directions: Chop your onion into bite size pieces, and put in a large frying pan with some oil Chop your potatoes into thin bite size pieces (if you cut them too large they will take a long time to cook) Sautee potatoes and onions together ,adding oil as needed Cover with a lid and let it steam for a few minutes Add your spices Meanwhile, heat up the black beans When your potatoes are pretty much cooked through, add the spinach and cover again Remove lid, let any moisture cook out, and serve with beans on the side Squeeze some lemon on your potatoes or add ketchup and hot sauce on the side Happy vegan breakfasting!   -N View high resolution

Sauteed Breakfast Potatoes with Spinach and Black Beans

As a vegan, I don’t like going out to breakfast. Your choices are between a 5 dollar cup of fruit-that has spent 3 weeks traveling from every corner of the earth, only to arrive as a mealy flavorless pile of gush-or if you are somewhere with a little consciousness, a tofu scramble. I’m sorry if I offend vegans everywhere, but I do not like tofu scramble. Tofu was not meant to be scrambled. Curry powder or whatever they use does not make it taste like an exciting flavorful party in my mouth, it makes it taste like an overeager 6 year old just cooked me a mud pie.

However, this morning I woke up wanting a nice hearty breakfast, so I decided to make things happen for myself. I used all locally farmed veggies: an irish butterball potato, a white onion and some spinach, sided with trader joes black beans. It was quick and easy to make, tasty, and had a balanced combination of veggies, proteins and carbs. Best of all, it felt like I was eating at a restaurant without spending the money.

Ingredients:

  • One large potato
  • 1/3 white onion
  • 2 large handfuls of spinach
  • 1/2 can black beans
  • Canola or olive oil
  • Salt, pepper, garlic powder to taste
  • Optional: ketchup, hot sauce, lemon wedge

Directions:

  1. Chop your onion into bite size pieces, and put in a large frying pan with some oil
  2. Chop your potatoes into thin bite size pieces (if you cut them too large they will take a long time to cook)
  3. Sautee potatoes and onions together ,adding oil as needed
  4. Cover with a lid and let it steam for a few minutes
  5. Add your spices
  6. Meanwhile, heat up the black beans
  7. When your potatoes are pretty much cooked through, add the spinach and cover again
  8. Remove lid, let any moisture cook out, and serve with beans on the side
  9. Squeeze some lemon on your potatoes or add ketchup and hot sauce on the side

Happy vegan breakfasting! 

 -N