Seriously Great Tofu Scramble

I love tofu scrambles.  I make a lot of different scrambles with a lot of different vibes and I enjoy them all.  If I had to crown the King of All Scrambles, though, that prize might have to go to this one.  It’s a heavy duty, seriously filling, decadent sort of scramble that feels just right on a lazy, cozy weekend morning.  I came upon it via the Hot Knives guys, and their link provides a full demonstration so I won’t replicate that here.  I will say that the one tweak I made was adding just a smidge of black salt (aka Kala Namak) during the seasoning sessions.  Not vital but mighty nice (and eggy).  And I will also say that the technique of letting the scramble sit for a bit leads to heavenly browned bits, a technique that should be used every time you make a scramble.  Final thought:  you can use this recipe as a base and just add whatever ingredients you are craving at the time.  The sausage definitely makes it a lot heavier, so when you’re not feeling it, just leave it out.  Or put in more veggies.  Or… no rules!

Here’s the link:

http://urbanhonking.com/hotknives/2013/10/22/yachts-tofu-scramble-secrets/

And here’s a quick pic of my scramble in process.  Look at those browned bits!!!

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Yum.  Enjoy!  xo

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Something Drool-Worthy for Day 4 of VegWeek

I was planning on posting about something else (a healthy salad, to be exact), when I saw this photo:

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VegNews posted it on their facebook page, and I promptly went to the link they provided to learn more.  It is the creation of someone named Amanda, an obvious dessert goddess, and all of the details are on her blog called Create N Plate.  So far, I have merely drooled over the photos and imagined myself eating it.  That will soon change.  However, if you beat me to it, please let me know how it goes!  Here’s what you need to know:

http://createnplate.com/2014/04/14/raw-vegan-chocolate-peanut-butter-cheesecake/

Enjoy!  xo