Long ago, while I was still in college, I used to cook the most cruddy things to satisfy my burgeoning vegetarian palate. I called it Vegeslop, which I've mentioned before in this blog. Thinking back, that was quite progressive of me to put up a recipe blog, since the whole "healthy living blog" wave really did not come in until later.
By now, I've grown up a bit and have access to more things. Health-food is becoming cheaper and available. And I'm really starting to feel the effects of pushing unhealthy food down my gullet.
I don't know where this running blog crosses the line with food blog. I mean, I originally created this blog as one for races and gear. But inevitably, if being a good blogger means frequent posting, then these daily life details such as food creep in.
At this point, I am not worrying much about distinctions anymore. After all, I have written enough blog posts so that I don't need to post again for a month or more. And to be honest, I'm thinking about axe-ing this whole blog thing, if only for the fact that I'm not sure if anyone is reading. Google Analytics tells me otherwise, but for all I know, those hits could be web crawlers or something.
So while my backlog of posts occupies this blog for a while, I will make my final decision. However, I'm not leaving yet, so back to the titular tofu scramble.
Most tofu scrambles, which are made to be subs for egg-laden ones, have these basic ingredients:
16 ounces extra-firm or firm regular tofu
1 teaspoon canola oil
2 tablespoons finely chopped onion
2 scallions, white part only, finely
1/8 teaspoon turmeric
1/4 teaspoon soy sauce or tamari
Salt and ground black pepper
My recipe was a little different from this and included cumin and nutritional yeast flakes. I also dumped in a whole bunch of veggies the way I would have for an omelet. However, I did not like the result very much. Even though I followed the cooking directions exactly, I thought it was too dry and salty. My veggies were cooked down to a pulp. I think if I had to make it again, I would have cut the cooking time and maybe used a slightly less firm tofu. Maybe I wouldn't have pressed the heck out of the tofu like my recipe had advised.
Anyway, the result:
Thank goodness I paired it with this Indian-restaurant inspired cucumber salad...