Virtuous tofu scramble.
Gosh today turned out to be one of those nonstop 12-hour days when you don’t stop until you crash. I rushed from work, to private clients, to yoga, to home. That’s when I got a phone call from my parents that they were going to stop by – while I am soaking wet and preparing dinner. Great. I sort of tried to selfishly protest but they insisted. Of course when my mother hands me a small gift bag, I was not anticipating Sebastian’s ashes and a clay paw print. I pretty much lost my cool, but continued on with my “easy” dinner to try to keep myself focused.
I’ve officially had three tofu scrambles to date at restaurants, and only one left me absolutely gushing and craving tofu scrambles for weeks (visit this place if that’s what you’re looking for). The other two, well, they really complemented my potatoes and toast breakfast if you catch my drift. So with Daiya on hand, I went at it. I used the “Classic Scramble” recipe from Vegan Brunch, halving the cumin and nutritional yeast, and adding chopped onion.
Check out that gooey melty cheese! I also learned a valuable lesson: when adding vegan cheese to a tofu scramble, it is unnecessary to add nutritional yeast. I have to say, and I can’t believe I’m admitting this, my scramble was a bit too cheesy. Maybe it’s because I’m adjusting to life in the cheese-free lane finally. Or maybe I just overdid it on the Daiya. Regardless, this was pretty delicious and tasted pretty damn close to the onion/mozzarella scramble I used to make frequently back in the day. Rock on Isa, this totally did the trick. I just need a few hash browns next time but I’m officially no longer afraid of tofu scrambles!