Scrambly tofu scramble and musings on turmeric.
May 5, 2008
This tofu scramble is doubly scrambly (say that out loud, please) because I made it in a hurry. It is really more of a veggie scramble with tofu than a tofu scramble with veggies because of all the vegetables–broccoli, onions, mushrooms, zucchini, yellow squash, and spinach. Well, mushrooms aren’t a vegetable, they are a fungus. But they might as well be an honorary vegetable because it’s lonely in the fungus food group. Heck, it’s not even a group, it’s just “fungus” in the singular. Poor shrooms.
Tofu scramble makes me nostalgic because it is one of the first recipes I made after going vegan. It is, I think, one of my favorite dishes to make. You can use any ingredients you have, you can use any spices you like, and you can make it for breakfast, lunch, or dinner. So much awesome in one little meal.
I used turmeric to make it yellow, which got me thinking about this enigma of a spice. Does anyone really like turmeric? Does anyone actually use it for its flavor and not to color foods radioactive yellow? Honestly, by itself it tastes like powdered sidewalk chalk that’s gone a bit stale, if such a thing were possible. But it does turn tofu into sunshine, and that’s what matters here.
Entry Filed under: Breakfast, Dinner, Lunch. Tags: Breakfast, broccoli, Dinner, Lunch, mushrooms, tofu, tofu scramble, turmeric.
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1.
kelsi | May 6, 2008 at 8:20 am
i’ve talked with a guy from india about tumeric because he used it in his curry, i asked, is tumeric good for anything other than color? he said that they use it to calm the stomach, whenever he has a tummy ache, he eats something with a lot of tumeric. so there you go. i bet tumeric thats used in india or from an indian grocery has more flavor than ours, kind of like paprika vs. hungarian paprika.
i just want to say the cupcakes above look SOOO GOOD. yum!
2.
hannah | May 6, 2008 at 11:46 am
i like the taste of turmeric.
also, at work we have a big jar on the spice shelf that is called something like “egg color yellow” and i was just glancing over there and go: “every vegan should have this!” and the cooks started laughing at me. but it’s true, right?
3.
KissMeKate | May 6, 2008 at 2:39 pm
I bet authentic turmeric is much better than the stuff we have, kelsi. You’re probably right.
Egg color yellow, ha! Tis true.
4.
Dominique aka MDVegan | May 7, 2008 at 8:20 am
Tumeric also does a super job of staining porcelain braces. o_O
5.
KissMeKate | May 7, 2008 at 11:01 am
Ha, well good thing I hadn’t yet discovered this spice was I was about twelve
6.
bazu | May 13, 2008 at 11:09 pm
I remember being so excited as a new vegan to hear about the concept of tofu scramble- it truly is a miraculous thing.
Oh- I like turmeric for flavor! It seems like every Iranian dish starts by sauteeing some onions with turmeric- I love the smell/taste. It loses flavor very quickly though, so it’s actually better to use the old stuff if you just want it for coloring purposes.
7.
KissMeKate | May 14, 2008 at 10:52 am
Yeah, turmeric is tough because it’s impossible to NOT have old turmeric, at least for me. I only use it once in a while, so there’s still a whole jar left, and then it just sits there. Now I’m really curious to try some that’s really fresh.