Before becoming (almost) vegan, I ate eggs on and off my entire life. Part of the reason that I have removed most animal products from my diet is the gross-out factor. For the record, I currently still eat fish, which is why I cannot claim to be 100% vegan.
Back to the eggs. I am pretty sure that I knew where eggs came from from a very young age, but I didn’t really think about it until my babysitter explained to me that eggs are undeveloped fetuses. And then I didn’t touch them for about 6 months. I was probably 8 years old then. I often thought back to that memory, and would get grossed out from time to time and wouldn’t eat eggs for awhile. I am a sensitive person all around, and have been affected as an adult (and as a child) surrounding food sensitives and gross-outs. When I became invested in adopting a more animal-free lifestyle about 6 months ago, I read somewhere on a vegan forum that eggs are simply “chicken periods”. That is when I thought, ‘OMG. No more.’
This scrambled tofu is the.bomb. I have had some bad tofu, but that is because it was not seasoned and/or not cooked properly. The secret to getting yellow hued tofu? Turmeric. Read below for the full recipe!
+ 1 package of firm or extra firm tofu
+ 1 tsp turmeric
+ 1/2 tsp himalayan sea salt
+ 1 tsp black pepper
+ 1 tsp crushed garlic or garlic flakes
+ 1/2 tsp onion powder
+ 1 tablespoon extra virgin olive oil
+ In a large pan set on the stove to a medium temperature, add your olive oil.
+ Add entire block of drained tofu to the pan and break it up as it cooks with a spatula
+ Add all seasonings
+ Cook and continue to break up the tofu for 3-5 minutes.
Have you tried making a tofu scramble?