Hooray, I have met another goal of vegan month: I have now made a tofu scramble. I based it on this recipe, suggested by mollyjade. It contains nutritional yeast, which I had never used before. I don't know exactly what it contributed to the taste, but the scramble was definitely very savory and good. I enjoy egg scrambles at breakfast, and I can definitely see myself doing some tofu scrambles instead. Next time, I will add more vegetables because my preferred tofu brand (aka the cheapest one at Fiesta) comes in 1-pound containers, and that's a lot of tofu. I might also omit the lime juice. I found the sourness a little odd. Below is the scramble exactly as I made it this morning. My tofu expired several months ago, so it had dried out somewhat and I didn't have to drain or press it. If you are more punctual about eating your tofu, you might want to press it or drain it on towels.
This made two hearty helpings, and we had about one cup left over.
2 tsp vegetable oil
1/4 cup chopped onion
1/4 cup chopped red bell pepper
2 Swiss chard leaves, stems separated from green parts, both chopped
1 tsp ground cumin
1 tsp dried thyme
1 tsp ground smoked paprika
1/2 tsp ground turmeric
1/2 tsp salt
1 lb tofu, crumbled
juice of 1/2 lime
1/4 cup nutritional yeast
whole cumin seeds for garnish, optional
Saute the onion, red pepper, and chard stems in the oil for about 3 minutes, or until soft. Add the spices and stir. Deglaze the pan with about 1/4 cup water. Stir in the tofu and cook for about 7 minutes. Add the chard leaves and cook until wilted, about 3 more minutes. Stir in the lime juice and nutritional yeast. Garnish with cumin seeds if desired.
Lemon Blueberry Ricotta Pound Cake
20 hours ago