We have a severe egg allergy in our household (our five-year-old son), so we've learned to improvise in the kitchen quite a bit. For a long time we simply avoided anything eggy. But then we remembered seeing Scrambled Tofu on the menu at Cafe Flora in Madison Park.
At the time we were living in Michigan and scoffed at the crazy West Coast vegans who would actually eat scrambled tofu and call it breakfast. But now, twelve-or-so years later, we started thinking: maybe the West Coast vegans aren't so insane.
We did some research on the internet, played around with ingredients ourselves and found that scrambled tofu is pretty darn tasty. The great thing about tofu is that it absorbs any flavor you pair it with. So if you season it well, you'll be happy with it.
Here's what you need and how you do it
1 package extra firm tofu (not silken)
Butter or margarine
1 Tablespoon turmeric
Salt
Pepper
Dill (optional)
Dry mustard (optional)
Drain the tofu and squeeze out excess water with your hands. Crumble into to a buttered frying pan. Stir in turmeric.
Add dry mustard, salt, pepper, dill and any other seasoning you'd like. Get creative!
Heat through and serve with sourdough toast
