My first recipe attempt from The Vegan Table. This was actually easier to coordinate than I thought between all the layers and the sauce making. And it's delicious!! It would be easier to make if it was a slab of tofu, since the scrambled tofu falls off....but nevertheless it's perfectly seasoned. I would eat just the scrambled tofu from this recipe too. I had some difficulty with the sauce and it's thickening, and then there was too much lemon juice, but I managed to tweak it a bit to make it good.
I feel like I've been neglecting most of my cookbooks in favour of a select few books. I can't let them feel that way so I've decided to make my way through all of my books and make a few things from each.
Spinach Artichoke Dip- How It All Vegan
This is pretty good served with tortilla chips. I'd like it to be a bit creamier and more of a dip consistency, but it's a start.
Butternut Squash, Sweet Potato and Apple Soup- How It All Vegan
I wanted to make a fall-ey soup, and felt daring, thus the apple....but it just didn't float my boat. Maybe because I used Granny Smiths and it made the soup a bit sour...I don't know. Plus it was the consistency of baby food. The picture doesn't show it well but the colour was beautiful. Also, too much pepper. When will I learn to do it to taste and not blindly follow the recipe?!?
I was going to have a baking day in the kitchen but I feel a killer headache coming on...
3 comments:
Haha eggs benedict! cheeky. How did you get the tofu yellow? Did you use mustard?
I want to eat your breakfast so badly!
Jennifer, a good way to make tofu turn yellow without compromising taste is by adding .5 tsp of turmeric and mixing the tofu around really well. If that doesn't do the trick, add a little more bit by bit.
Normally it doesn't take but a tsp. or less to make whole pan of tofu turn quite yellow.
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