brunch: coffee; toasted everything bagel with Tofutti cream cheese and slices of red onion; tofu scramble (click for the recipe); orange slices with orange peel dark chocolate
Whenever I make tofu scramble, I am very hungry (it’s usually like noon after sleeping in on a weekend and I’m starving), so I just sort of frantically throw stuff together. When it turns out well, I don’t really know how to replicate it. This one turned out really good, and this is as much as I can remember; I’ll try being more exact the next time I make it.
- 1 pack tofu, towel-dried and cut into tiny tiny cubes
- 1 onion (red is best), chopped however you like (I like them in thin crescents for scramble)
- 3-4 cloves garlic, chopped however you like (I like them in thin slices for scramble)
- 1 carrot, chopped small
- dash of olive oil
- Earth Balance (maybe up to 1 T; using all olive oil would be okay)
- crushed red pepper
- thyme (I like using whole leaves, crumbled just before adding)
- cumin (I like using cumin seeds, chopped)
- sea salt
- black pepper
- turmeric to taste
- ginger powder to taste
- cayenne to taste
- dill to taste
- Bragg’s liquid aminos (or soy sauce as substitute) to taste
- apple cider vinegar to taste
Saute onion, garlic, and carrot with a bit of olive oil, crushed red pepper, a big pinch thyme, cumin, sea salt, and black pepper. Only use as much olive oil as you need to saute these, as we’re going to add Earth Balance later.
Once the onion and garlic are cooked or just starting to brown, add the tofu with a bit of Earth Balance (use just enough Earth Balance to keep everything from sticking; just using olive oil would be okay too). If it gets dry later, add more Earth Balance.
After the tofu is added, add enough turmeric so that everything turns slightly yellow; don’t add too much because it will taste weird (probably 1/4 tsp total). Add a dash of ginger; don’t go crazy with this either. Add cayenne based on how spicy it has gotten from the red pepper flakes. Add dill; dill is really good in this, so don’t be too scared of it. Add Bragg’s… mine has a spray top, but I imagine I added about 2 tsp. If using soy sauce, don’t add very much (you don’t want to taste soy sauce.. you just want it to round out the flavor).
Once all these are added, let cook for a few minutes on high heat with minimal stirring so that the tofu really browns on a few sides. Add a splash of vinegar when it’s close to being done, along with more salt, pepper, and/or Earth Balance if it needs it.
at Brouwerij Lane beer store: 4oz samples of a few different kinds of beer (Uinta barley wine, Great Divide Old Ruffian, Jever, Pretty Things Jack d’or). I need to do some more research to see which were vegan.
dinner at Papacitos: vegan burrito (with seitan asada, soy cheese, soy cream cheese, beans, rice, etc). This was totally amazing, and it is just $5 (instead of the normal $8) during “happy hour,” which is every day from 4-7pm.
half a Kasteel Donker Belgian ale (also need to check to see if it’s vegan)
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