Recipe 4: Tofu Scramble from Yellow Rose Recipes (Joanna Vaught)
I made a tofu scramble for the first time last week and, to my surprise, really enjoyed it. I think most of the vegan cookbooks have a recipe for a tofu scramble and I don’t mind giving them a try — now.
I made this in my cast iron pan and thought it went well. Yes, learning still how to cook in cast iron but cleanup was easy with a little salt. I think, though, that I prefer the texture of the other tofu scramble that was crumbled into the pan. Vaught’s (photo above) version called for cubing the tofu, sauteing it for a few minutes, and adding a spice mixture later. There’s not a nutritional yeast flake in sight.
Also, I learned something with the seeding of the tomato before putting it in. Great idea!
I like the options she has listed like Pesto, Savory Mustard, Greek, and Mexican. Now that I have this jar of this spice mixture, I guess I will have to make more tofu scramble. OK! Fine by me!
I served this with a couple slices of toasted wheat bread (no honey in ingredients… checked) and Earth Balance spread on top. Not necessarily a diet meal, but I was surprised when I learned that this was fewer calories than the 2 scrambled eggs in butter I was eating on weekends.
Not vegan yet, but at least I think I have finally found a replacement for scrambled eggs! Didn’t miss them either time I did a tofu scramble like I thought I would.