I enjoyed this quick and easy lunch earlier this week, and it was so tasty I wanted to share it with you, even though all I did was instagram it.
The photos look all olden style, and I like that. I also like to make up words, like olden.
Old timey, you know.
I started this scramble with a spoonful of coconut oil in a pan – then sauteed mushrooms and spinach.
For the “scramble” portion, I make my scrambles one of two ways, depending on what I have on hand. I use extra firm tofu, like my Cuban breakfast scramble, and I use whipped silken tofu, like my Baileys and black tea French toast. This time I used silken – I like it.
Topped with requisite buffalo sauce:
spinach and mushroom tofu scramble
dairy, egg, gluten free, vegan
1 tablespoon coconut oil
5-6 baby bella mushrooms, sliced
1 large handful fresh spinach
1/2 package Silken tofu
2 tablespoons coconut milk (So Delicious carton)
2 teaspoons turmeric
salt, pepper, buffalo sauce
In blender on high speed, blend tofu with milk and turmeric into a “sauce” consistency.
Saute mushrooms and spinach in coconut oil until spinach wilts, mushrooms begin to crisp at edge. Pour blended tofu into pan, stir to combine with spinach and mushrooms. As it cooks, break it up with spatula as you would a ‘normal’ scramble, into pieces.
Season with salt, pepper, toppings / sauce of choice.
As you all know, my current choice is buffalo.
This was SO good, and SO easy. Five seconds whipped in the Vita-mix is almost faster than cracking eggs and beating them. I think it is faster.
…and because many of you are asking about Rosemary, and how she is getting along with us, how Basil is welcoming her. Everything is clearly just fine: