Guest Post Series Week 4 – Scrambled Tofu
Her Twitter name caught our attention – @IEatTrees. Curious, we checked out her blog and voila! – we found another vegan chef whose mouth-watering food photos convinced us that she has an interesting story to tell! Turns out, we were right. Today, stay-at-home mom Keri shares about her vegan journey and her delicious scrambled tofu!
Through my late teens and into my early 20s, I was the worst kind of consumer. I just purchased what was put in front of me and what I thought was convenient. For me, and this may sound odd, my journey to veganism began in 2008 with high fructose corn syrup.
I started reading up on processed foods and was horrified to find HFCS in nearly everything on store shelves. I got my hands on books like The China Study and began watching any food documentary I could find. I was more than horrified, I was ashamed of how completely thoughtless I had been with my dollar. I was contributing to the indescribable suffering of living creatures, factory farming, environmental damage, and the marketing of mounds of junk food to our nation’s children. When someone asks me how long I’ve been vegan, it’s difficult for me to put an exact date to it. It has been such a journey that began with not eating meat, dairy, or eggs. Soon I was realizing that animal byproducts were hidden nearly everywhere, even in a simple bag of grocery store sugar. It’s changed the way I shop for household items, apparel, and even the entertainment choices I make.
Being a mindful consumer has touched every aspect of my life, and I never want to stop learning. My professional training isn’t in the field of culinary arts, rather I have a bachelor’s degree in psychology, but it’s what I enjoy most. When I first got into vegan cooking and baking, I liked to try out online or cookbook recipes and play around with the ingredients to change the dish into this or that. Now, cooking is my “me” time. I pick an ingredient and try to create something new around that. My favorite dishes are always those that are simple and easily changed to accommodate whatever ingredients I have on hand.
I know you’re probably thinking, “Oh great, a vegan with a tofu recipe. How original,” but I promise this scramble is extremely tasty. Tofu scrambles have the same kind of look and texture as scrambled eggs, so if you’re trying to remove eggs from your diet, or convince a significant other to do so, this is a great switch out. In fact, scrambled tofu is so delicious that you may prefer it! If you don’t like the hot stuff, try making it with mushrooms or onions; anything your stomach desires. If you do like it hot and want extra spice, top it off with some salsa or better yet, more peppers! This recipe calls for soft tofu, not to be confused with silken tofu, but firm or extra firm would be fine as well.
Scrambled Tofu
Ingredients:
- 14 oz package soft tofu
- 1 1/2 tablespoons olive oil
- 1 fresh jalapeño, chopped
- 2 tablespoons nutritional yeast
- 1 tablespoon vegan butter
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- sea salt to taste
- black pepper to taste
Directions:
1. In a large skillet, heat olive oil and saute jalapeño until tender.
2. Add soft tofu to skillet and crumble with spatula.
3. Once crumbled add in vegan butter, nutritional yeast, soy sauce, salt and garlic powder.
4. Mix well and continue cooking until lightly browned.
5. Top off with salsa, if desired, for extra flavor. Enjoy!
Download this recipe!
About the chef: Keri is currently a stay at home mom to one little boy, age 2. Her hobbies include writing, reading, watching documentaries, and of course, cooking. She loves blogging and started I Eat Trees in January to document her adventures in cooking and all things vegan. You can find her at http://IEatTrees.com or on Twitter at http://Twitter.com/IEatTrees.
©2010 Green Blossoms
Monday, March 1st, 2010 at 4:00 amand is filed under GB Guest Supertips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.