Tofu scramble with tempe bacon
one pound tofu
onions or scallions
any diced veggies you wish such as
celery, green pepper, diced tomato
almond or cashew milk ( I find that cashew milk yeilds a richer flavor)
Whole wheat bread
corn starch or flour
Saute diced veggies, basil, oregano, salt and pepper until tender in olive oil. Drain tofu and remove as much moisture as possible, to keep the scramble from being runny. In a mixing bowl dice tofu, and then mash with a fork. Don't mash too much, leave chunks to emulate scrambled eggs. This took me a couple of times to get the right consistancy. Add almond or cashew milk. Do so sparingly, as the mixture can easily get too runny quickly . Add tumeric (for color) and corn starch or flour to thicken and hold mixture together. Add to the veggies and cook on a medium heat until the consistancy of scrambled eggs (whatever that means). Don't cook on too high heat or too long, or it will turn out runny. Either broil or pan fry the tempe bacon. Spread vegan butter on slices of whole wheat bread and broil until golden brown. Serve scramble with toast, "bacon", and sliced tomato.
Last edited by hgw; 08-04-2018 at 02:42 AM.
Reason: wrong picture