Remember awhile back when I posted about vegan biscuits and gravy. That was adventure 7 if I am not mistaken. I had mentioned a vegetarian restaurant that I used to frequent back in college that had some vegan offerings on their menu. One of their offerings that I was always curious about was scrambled tofu. My friend Stack use to go there and everyone that he was with used to complain when he got the scrambled tofu. I always wondered what it looked like and tasted like. I guess one day I should go back and order both of these dishes for breakfast and see how they measure up to Isa’s versions.
My curiousity got the best of me and when I finally go my nutritional yeast in I knew that I had to try my hand at some Scrambled Tofu. It was very simple to make and it smelled fantastic when it was cooking. I also made some spicy potatoes to go along with it. I learned a trick from my Cooks Country Magazine a few years back when it comes to pan frying potatoes. If you cut them up and microwave them in a bowl covered with plastic wrap it will cook the potatoes and you just brown them up in the skillet. I used to go through the trouble of steaming them first and then putting them in the pan. The microwave is A LOT faster. This also works if you want to make roasted potatoes too. When you take them out of the microwave toss them with seasoning and throw them in a 350°F oven until brown and toasty.
Everything turned out great and very tasty. Since I was the only one eating the scramble there was no way that I could eat something that serves four in one day. I decided to save some for the morning and I heated them up and they just weren’t as good as they were when they were fresh from the skillet. So I guess next time I will make what I need. The recipe would be pretty easy to scale down 🙂
Courtesy of Pastrybrush
2 small Yukon Gold Potatoes, 1/2 dice
1 tbsp olive oil
1-2 tsp cajun seasoning
Put the diced potatoes in a microwave safe dish and place plastic wrap over them. Cook on high power for 5 minutes. Heat oil in a medium skillet on medium heat. Add the potatoes and sprinkle on the seasoning. Cook until the potatoes begin to brown and crisp up on the outside. Serves one.