Scrambled tofu with green onions, summer squash, carrots and bok choy leaves. Tester recipe for Joy Tienzo's upcoming vegan cookbook.
The vegetable additions were mine since I had some of that stuff kicking around but the base recipe is delicious.
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2 comments:
Yay! I love love love tofu scrambles. They are the perfect way to use up leftovers, they are so tasty and deliciously healthy. Well...seeing as how I always pile mine on toast slathered with vegan butter, i'm not sure how healthy, but delicious all the same.
Ha! Don't worry, my toast was slathered with vegan margarine and I also put a few spoonfuls in when I was frying up the tofu. :)
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