{"id":346821,"date":"2010-02-21T14:34:53","date_gmt":"2010-02-21T19:34:53","guid":{"rendered":"tag:typepad.com,2003:post-6a00d83451d48a69e201310f262721970c"},"modified":"2010-02-21T14:36:04","modified_gmt":"2010-02-21T19:36:04","slug":"egg-like-twist-tofu-scramble-with-onions-tomatoes-and-chicken-apple-sausage","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/346821","title":{"rendered":"Egg-like Twist: Tofu Scramble With Onions, Tomatoes, And Chicken Apple Sausage"},"content":{"rendered":"
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\u00a0\"Tofuscramble_dish\"<\/img><\/a> <\/p>\n

When I was checking out at Whole Foods, the cashier asked me, “So what are you cooking up for the blog today?” I’m there everyday, so I’m getting to know folks there. I’m becoming like Norm on Cheers.<\/p>\n

I replied with a smile, “I am going to make a tofu scramble with onions, tomatoes, and chicken apple sausage.”<\/p>\n

The cashier responded with a confused look on his face which I was kind of expecting because I figured some thought like this was going through his mind, “That doesn’t sound right, tofu scramble is\u00a0 usually a vegan or vegetarian dish?”<\/p>\n

So, I told him, “Yeah I know it sounds kinda weird because tofu scramble is usually a vegan\/vegetarian dish so to add chicken apple sausage seems contradictory.”<\/p>\n

He replied with relief, “Yeah, that’s exactly what I was thinking!”<\/p>\n

I explained to him that I have an allergy to cow milk and chicken eggs but meat is okay so I have to be creative with the breakfast dishes in creating an egg-like experience because I don’t want to feel deprived. My philosophy too is that if something has the texture and taste (or very close to it) of something you want, is it really that big a deal what it’s made from as long as you get a good experience?<\/p>\n

He said that made lots of sense. I find it rather fun actually when I’m able to get someone to think differently about food.<\/p>\n

Onto the recipe….<\/p>\n<\/p>\n

\u00a0\"Tofuscramble_tofu\"<\/img><\/a> <\/p>\n

Extra firm tofu when crumbled has very similar texture and consistency to scrambled egg whites. The trick though is taste. Tofu in itself is bland and can be unappealing to meat eaters or egg lovers, so the trick is going to be seasonings.<\/p>\n

For those who can eat eggs, you might want to try the tofu because compared to the egg, tofu does not have cholesterol nor saturated fats. One egg has about 6g of protein<\/a> and 79g of tofu, roughly 1\/2 cup, has 8g of protein<\/a>.<\/p>\n

\u00a0\"Tofuscramble_tomatoonions\"<\/img><\/a> <\/p>\n

Ingredients (serves 2 large portions):<\/strong><\/p>\n