What is it about breakfast for dinner that makes me so happy? It reminds me of when I was little, and our grandmother would give us Belgian waffles and syrup for supper. It seemed naughty, like we were having dessert for dinner, which we basically were. Well, tonight I had breakfast for dinner, and it was actually healthy and nutritious but still a little fun & exciting!
It took me many years to learn to appreciate Scrambled Tofu. Back in college, breakfast for dinner was a popular night in the dining hall, for the non-vegans at least. Unfortunately, the cafeteria’s scrambled tofu was pretty sad — a bowl of soggy, yellow lumps. I was not a fan!
Fast forward a decade, and I have seen the light. I went out on a limb and tried the recipe from Isa Chandra Moskowitz’ Vegan with a Vengeance. I was sold.
Recently, I accidentally stumbled on a trick for getting particularly egg-like tofu scramble. Freeze a carton of silken tofu. (I use the kind packed in water.) Then let it thaw on the counter or in the fridge. When you’re ready to make your scrambled tofu, squeeze all the water out of it like a sponge. It will come apart in large shreds, somewhat resembling scrambled eggs (but without all that cholesterol!).
I made my Scrambled Tofu with onions, garlic, spinach, and carrots and served it up with toast. Delicious and not naughty at all! Scrambled tofu is great wrapped in a tortilla as well. Best of all is that it will keep in the fridge for a few days, so you can get multiple meals out of it. You can find more recipe ideas for scrambled tofu over on The Post Punk Kitchen blog.
