Tonight I had three main goals for dinner:
1) quick
2)nutritious
3)use up odds and ends
The solution? Tofu Scramble and Fruit Salad! I suspect that nearly every vegan makes their own version of a tofu scramble. Mine is different every time depending on what I happen to have on hand. I always include tofu, nutritional yeast, garlic (powder, cloves it doesn't matter to me...) and low-sodium soy sauce. Beyond that it is all up to the refrigerator gods.. Tonight's scramble had a southwestern flair due to some leftover tex-mex marinade/sauce that I used to season it. The veggies I included were: mushrooms, peppers, onions, okra and beans. Tonight's scramble was especially creamy due to a stir in of tofutti better than cream cheese.
The accompanying fruit salad was made of dragon fruit, lychees, cherries, blueberries, bannanas and oranges tossed in some lime juice. I served it with a side of wholegrain toast with pumpkin butter. Altogether it made a simple, quick and nutritious dinner.
have you tried baking with the tofutti cream cheese? its sitting in my fridge but i'm too chicken to bite the bullet and make it into a cheesecake.
ReplyDeleteI haven't personally... we have never been big fans of cheesecakes. There are a ton of recipes out there though.
ReplyDeleteMy favorite vegan bakery (Brunie Balery in Baltimore) makes some great vegan cakes and cupcakes that traditionally would contain some cream cheese and they are unbelievably tasty so I suspect it is not only possible but quite tasty too.