Did you hear? All our chickens are sick! Yes, America here is suffering an egg shortage (Washington Post) because a huge bird flu broke out and struck 35 million, which is more than plenty of our egg-laying birds. Though the Netherlands is shipping us some more eggs to save us, sometimes it’s better to be safe than sorry.
When I initially decided to try a plant-based diet over the summer I knew hearing the word “eggs” would sound like nails on a chalkboard. I thought to myself, “Cass, what the eff are you thinking?” I responded that I wanted to step out of my comfort zone and benefit my health, the planet and the animals. Anyways, don’t wanna sound super preachy, so I’ll just get on to the most interesting part of the post.
Tofu is literally one of my favorite foods. Despite knowing its versatility I was a bit skeptical about tofu scrambles. However, after one careful trial I was so shocked as to how well the result turned out! I now have yet to learn to make a tofu omelet. YUM-MIE.
- 1/2 block organic firm tofu, can be extra firm or silken
- 1-2 tsp any spice of choice; I used Mrs. Dash and curry powder
- 1 cup vegetables of choice; I used a large heirloom tomato, wild arugula and a Japanese yam
- Take the block of tofu and in a large bowl or dish, add the spices.
- Use a fork to break it apart and mash it until it becomes an eggy-scramble consistency.
- Heat a nonstick pan and spray it lightly.
- Cook your tofu and veggies on the pan until hot.
- Assemble on a large plate and serve.
What are your thoughts on the egg shortage? Would you ever swap tofu for eggs?