TOFU SCRAMBLE SERIES

Drain the tofu while the veggies are cooking. Stir until softened, about 5 to 8 minutes. Several months ago, when this blog was still a brand new baby, I posted my first version of scrambled tofu. Heat the olive oil in a skillet over medium-high heat, and saute the onion, pepper, and a 1/4 teaspoon of salt. :( ) For me, scrambled tofu just isn’t scrambled tofu without McKay’s–and I’m not being paid (or getting free McKay’s seasonings) to say that. (Okay, occasionally, I’ll find a grocery store that carries it, but most don’t.

Why regular grocery stores haven’t caught on to selling McKay’s vegan chicken style seasoning yet is beyond me. This site is where I’ve found it for the cheapest online, although I haven’t actually purchased it from them myself. If you’ve never tried McKay’s, you just have to skeedattle over to this place or your favorite health food store and buy some. In fact, that breakfast is one of the first positive memories that I have of vegan food. One of our favorite vegan breakfast entrees was tofu and potatoes, seasoned with McKay’s. When my family first became vegan in the early 90s, we discovered many new things–products like Better Than Milk powder (one of the only soy milks available at the time), tofu, and McKay’s vegan chicken style seasoning. Side note: Don’t you hate it when you invest a lot of time and energy into a recipe (i.e., orange cinnamon rolls?), only to have the final product fall miserably short of perfection. (Yay!) Here’s what we’ve got going on: scrambled tofu revisited (course, you already knew that one), fruit and nut granola, peanut buttery granola, orange cinnamon rolls (flopped), apricot scones, and whatever else I can come up with.

TOFU SCRAMBLE SERIES

For the next week or two, we’re going to be hosting a breakfast series here on Vegan Yumminess. Yes, Folks, in case you didn’t know already, breakfast is the best meal of the day–at least it has been lately here at our house.

Tofu scramble