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The Food Party!

By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Eggs for Vegans

Uploaded: Mar 20, 2016

Watch out!

Easter

is sneaking

up behind us.



We’ve Food Partied! a lot about eggs before, so this year we are giving “vegan eggs” their due.

Here’s a recipe for the eggheads in your house, a great dish for a casual morning breakfast, as well as a terrific snack (kid approved) for the afternoon munchies. Adding vegetables to your eggs, vegan or not, puts a good hello on the start of your day.

Happy Easter. Hippy Solstice. Hoppy Spring.

Scrambled Tofu
Serves 4

1 pound firm tofu
3 tablespoons olive oil, divided
1 medium onion, diced small
1 red bell pepper, diced small
1 teaspoon turmeric
1 teaspoon ground cumin
1 /2 teaspoon ground mustard
1 teaspoon garlic powder
1 /2 teaspoon smoked paprika
Pinch of cayenne
1 /2 teaspoon ground thyme
4 teaspoons nutritional yeast
1 teaspoon umeboshi vinegar (optional)
1 /2 teaspoon salt
Freshly ground pepper
1 fresh tomato, seeded and chopped
1 or 2 green onions, chopped

Slice the tofu into squares, 3/4 inch thick. Cover a baking sheet with a clean dishcloth and lay tofu on top. Cover with another dishcloth and lay something flat, like another baking sheet, on top. Place a couple of pounds of weight on the baking sheet (cans, jars, bowls), and let sit, unrefrigerated, for 30–60 minutes.

Put tofu in food processor and process into crumbs, or crumble into curd-like pieces with your hands. Set aside.

Heat a large sauté pan with 1 tablespoon oil. Add onions and cook until they start to turn brown, about 5 minutes. Add the red pepper and sauté another 4 minutes. Remove from pan. Assemble spices (turmeric through thyme) in a small bowl. In the same sauté pan, heat the last 2 tablespoons of oil over medium-high heat, add the spice mix, and sauté for 30 seconds. Add the crumbled tofu, stir well to distribute the spices, and sauté 5 minutes. Stir in the sautéed onion and red pepper, nutritional yeast, umeboshi vinegar, salt, and pepper. Taste and adjust seasonings. Plate and garnish with chopped tomatoes and green onions.

Note: press and process tofu the night before, or complete the entire recipe for an easy breakfast warm up.

Recipe from Cool Cuisine – Taking the Bite Out of Global Warming.



Comments

 +  Like this comment
Posted by Eric, a resident of Gunn High School,
on Mar 21, 2016 at 3:58 pm

yum! very creative.


 +  Like this comment
Posted by MPer, a resident of Menlo Park: Central Menlo Park,
on Mar 24, 2016 at 3:36 pm

Soy bean farming is not that great for combating global warming. The proliferation of soy bean farms has hurt diversity in farming and puts our food supply and ecosystem in jeopardy. I'd rather have some locally sources cage free eggs any day.

Web Link
Web Link


 +  Like this comment
Posted by Laura Stec, a resident of Portola Valley: Westridge,
on Mar 25, 2016 at 8:41 am

MPer, I think it's all about moderation, right?

How something is grown effects the environment, some are grown/raised better than others.

I wonder about the first group link you sent. They cite CSPI, for instance, as a poor reference, which I have had nothing but the opposite. The WWF we know is not industry-based, but it's important to note a lot of soy is grown to feed our animals.

All interesting though - thank you!


 +  Like this comment
Posted by Laura Stec, a resident of another community,
on Mar 26, 2016 at 9:16 pm

Eric?


Sorry, but further commenting on this topic has been closed.

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