Huge surprise - Mike didn't make bread today! He says he'll do it tomorrow when he gets home from work, but that's unlikely. We'll see.
Since I didn't have a guest blogger, I decided to revisit one of my favourite topics. I've written at length about tofu scramble. I believe it to be an essential dish in any vegan's repertoire (unless you're soy-free, though there are some interesting soy-free tofus being made by enterprising individuals). In fact, you should probably know how to make tofu scramble even if you just live with a vegan for whom you might end up cooking. I'm actually a little surprised I haven't forced Mike to learn how to make it without my help (though it is one of the 2 dishes he's ever cooked for me).
It seems like it's also a really personal dish - there are probably as many ways to make tofu scramble as there are vegans who eat it. My favourite way to scramble is similar to the recipe in the PPK recipe archive and Vegan with a Vengeance. I usually leave out the thyme (being jabbed in the gum by a dried sprig of thyme once too often put me off it in scramble) and double the nooch, and I use whatever veg I like (most often onion, red pepper if I have it, and broccoli).
But that's the great thing about tofu scramble - you can put pretty much anything in it, and it's great.
If you look back at some of my older post (from last year's MoFo and earlier, mostly), you'll see that I've blogged about scramble a lot. I love a lot of the various scramble recipes from Vegan Brunch, but the VwaV recipe is my go-to, never-fail, don't even need the recipe scramble.
So, how do you scramble? I'd love to hear from soy-free people about making scramble without (soy-based) tofu. I'm also curious to hear your take on 'tofu scramble' v 'scrambled tofu' - which do you prefer? (I think my preference is obvious.)
I had no idea about soy-free vegan scrambles before this! Cool. I usually make mine with plenty of garlic, onions, mushrooms, and curry, and a bunch of ketchup.
ReplyDeleteHey girl! I'm visiting all the Scottish blogs today.
ReplyDeleteI always do my scramble with garlic, cumin, thyme, coriander, paprika, pepper and sea salt. The most important ingredients are mushrooms and onions, so says me, but after that anything goes... peppers, frozen peas, spring onions, grated carrot, salsa, guacamole, hummous, brown sauce, ketchup, BBQ sauce... S'all good!
I either go for an extremely basic scramble (nooch, turmeric, black salt, and pepper) or do one filled with veggies (kale, onion, garlic, carrot, tomatoes, nooch, salt and pepper).
ReplyDeleteI have done a soy free scramble before, replacing the tofu with chickpeas. Although, I have been eyeing those soy free ones. As soon as I get a tofu press, I'll try them out.