After weeks, perhaps months, of putting it off, I made my first batch of scrambled tofu today. Sigh. I was disappointed. I admit I'm not a big tofu fan, but after reading about Isa Chandra Moskowitz's (my vegan hero, btw) Scrambled Tofu in her books and on her blog, I just knew this was going to be a life saver. Alas...no. It's a no-go for me. I used her basic recipe and added sauteed onions. In addition to not being a big tofu eater, I also just wasn't feeling the curry-esque flavour palate.
I'm going to look for some other flavour combinations, however, and see what I can come up with, as I'm not totally ready to give up on scrambled tofu quite yet.
Meanwhile, I made a lovely accompaniment of oven home fries. I am the QUEEN of oven fries and simply adapted my recipe by adding some chopped onion and cutting the little potato guys into smaller chunks. While they tasted just fine, I wasn't really feeling them either.
Sadly, the past few months my breakfast appetite has depleted, so perhaps that was the biggest culprit in my disappointment in the whole meal.
For lunch today: Vegan Burritos...my own recipe. Stay tuned! Meanwhile, here's my quick oven-fry throw-together:
Oven Fries a la Deedee
2-4 small to medium russett potatoes
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp cajun seasoning
Preheat oven to 375 degrees. Combine the oil and seasonings in a large bowl. Cut the potatoes into french fry sized strips. Toss potatoes in the oil mixture. Spread on a baking sheet and bake for 20 minutes. Turn potatoes and bake for another 5 - 15 minutes, depending on desired crunchiness.
To turn these puppies into breakfast home fries, simply chop the potatoes into bite-sized pieces and throw in a quarter of a large chopped onion. Baking time stays the same, depending on preference.