Sunday, November 2, 2008

Scrambled

Tonight was my first attempt at making a tofu scramble. I was very skeptical, but it turned out pretty good.


I just sauteed onion, garlic, and green bell pepper in some olive oil. I crumbled in firm tofu and added nutritional yeast, a few squirts of aminos, lemon juice, and a dash of hot sauce. At the end, I folded in some kale from last week's farmer's market. I was surprised at how much this actually looked like scrambled eggs!

I served some roasted potatoes on the side. They were super easy to make. I cut yukon gold potatoes into small pieces, and tossed them with olive oil, garlic, rosemary, and S&P. Baked them at 400 until they started to brown up. They turned out great.

1 comment:

speedvegan said...

I love tofu scramble, especially with kale. Geoff sometimes makes it for me while I'm out riding. Potatoes look awesome ! Yum !