Savory Scramble

Simple Savory Scramble:
It is a beautiful Sabbath morning and my husband and I are doing brunch.  I am jonesing for eggs.  What do I make?  A simple savory scramble.  Tofu has a beautiful way of mimicking eggs.  The great thing about this recipe is that the tofu is like a canvas.  So, choose your own adventure.  Pick your favorite veggies and your favorite vegan cheese and make whatever you are craving or whatever you happen to have on hand.  We had a boat load of spinach on hand.  (Went to a produce market recently and got like 3 gallons worth of spinach for $1.)  As for the Mozzarella sticks, my mom brought me some various vegan cheeses to try.  A word on vegan cheese.  I used to love mozzarella sticks when I was not a vegan.  Vegan mozzarella sticks just do not cut it on their own.  So, what does one do with most of a package of  cheese sticks?  Repurpose them.  They melt incredibly well.  Today, I will be using it in a scramble.  Another day, for an eggplant dish.
  • Organic Extra Firm Tofu
  • Spinach
  • Vegan Mozzarella Cheese Stick (1 per person)
  • Earth Balance
  • Salt
  • Pepper
Dry out tofu (with a paper towel or put in a strainer and push out excess water).  Then hand crumble into a bowl.  In a hot pan put about a tbsp and a half of earth balance.  Once butter is melted add spinach.  Season with salt and pepper.  Meanwhile, season crumbled tofu with salt and pepper.  Take cheese stick and dice.  Once spinach is wilted, add tofu to pan.  Heat through.  Add diced cheese.  Stir in to melt.  Incorporate all ingredients.  Serve immediately.  I made this recipe for one.  I served it with a glass of juice (1/2 pineapple and 1/2 orange juice.)

About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at:

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