It shouldn’t come as a surprise to anyone that I haven’t been blogging very much lately. That also means that I haven’t been cooking very much lately. For the past couple of months I’ve just been so busy with school and work that I haven’t really had time. But now that summer is here, hopefully I’ll have a little more time to get back to cooking and baking delicious vegan food.
Today I made myself a tofu scramble from a recipe I found at VegWeb.com. I can’t say that I really enjoyed this recipe very much, but I think with a little tweaking it could be good.
1 tbsp olive oil
1/2 block firm tofu
1/2 avocado, chopped into small pieces
1/4 onion, diced
1/2 large tomato, diced
1 large handful sliced baby bella mushrooms
3 heads of garlic, mashed
Salt and pepper, to taste
Chop onion and tofu and saute in olive oil until onions are translucent. Add other ingredients. Cook for about 10-15 minutes on medium heat.
Like I said, this isn’t the most delicious recipe ever. I really think it needs some more spice. Any suggestions?
It certainly sounds delightful. I might saute the mushrooms separately so they turn a nice crunchy brown, but that’s a bit more work than I usually like to do. You could always throw in some cumin and maybe a little cayenne for the heat if you’re looking for a little more flavor?
How do you make mushrooms crunchy brown? When I saute them, they get soft.
You have to leave them enough space in the pan to brown, but yeah, mine usually get soft too because I always want to make too many at one time. Also, if you stir them less and let them sit the oil a little more, they’ll get crunchier and brown (but again, as I prefer to use less oil and stir more….)
Scrambled tofu is a revelation, better than eggs! Happy days, lee