July 18, 2012
Sorry for the absence, it’s still way too hot to cook much. However, if you’ve followed my blog at all, you probably know I love tofu scramble, and I will brave the terrible heat to obtain it.
I decided on a Mediterranean version for today. It’s made with the usual (turmeric, Bragg’s liquid aminos, apple cider vinegar, nutritional yeast, paprika, garlic) and then some kalamata olives, artichoke hearts, and roasted red peppers. Seriously, so good. Tofu scramble is one of the first things I made as a vegan, and years later, it’s still my favorite.
Oh yeah, steamed kale and avocado and grape tomatoes on the side. Duh.