The Vegan Table: Tofu Scramble

SUMMER RECIPES!  Finally.  Okay, so I started out with this recipe.

I have something against the combination of tofu and spinach…  So I used malabar spinach  ( 川七 ) instead, it was from our backyard.  I also used 7 large toona leaves instead of the onion and garlic called for in the recipe.  I contemplated using black truffle oil, but I thought it would be too heavy for breakfast.  I only used 1.5 teaspoons of salt.

It was really good!  Better than a tofu scramble I had about two weeks ago at a restaurant…  I wanted to compare the taste, but this recipe is definitely better!  I had it with salsa and toast.

Some of other people’s result:
http://chayg.ca/934/
http://rcakewalk.blogspot.com/2010/11/vegan-monday-tofu-scramble-and-bonus.html
http://www.veggiegirl.com/2011/04/29/cookbook-project-week-17-the-vegan-table/
http://izzyizvegan.com/2010/11/10/november-9th/

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in bell pepper, Chinese mahogany/toona, cumin, Food and drink, malabar spinach, mushroom, nutritional yeast, paprika, Recipes, spring, summer, tofu, turmeric and tagged , . Bookmark the permalink.

2 Responses to The Vegan Table: Tofu Scramble

  1. elle says:

    That’s some really good looking tofu scramble! And I love the fresh salsa idea. Must’ve been an epic breakfast 😀

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