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Scrambled tofu


Vegetarians and vegans have known for a long time that one quick cure for a protein craving is scrambled tofu.

When I started buying tofu back in the 1970s, you could get it only at health food stores. Now even my country supermarket at Walnut Cove has it, organic. I always buy the firmest tofu I can get. Soft tofu has a slimy texture, and frankly I’m not sure what it’s good for. The tofu in the photo is scrambed with coconut oil, turmeric, Vegit seasoning, and a some fresh cayenne (the only thing in my garden that the deer haven’t destroyed). If you read up on turmeric, you’ll find that there seems to be something about it that keeps the aging brain young. Vegit is a general-purpose herb-and-yeast seasoning that is easy to find in Health Food Stores, or at Whole Foods.

Scrambled tofu goes good with chapati bread and Louisiana hot sauce. For dessert, I like a handful of raw walnuts, a spoonful of strawberry preserves, and a swig of soy milk. Combing amino acids from seeds (chapati bread), legumes (tofu and soy milk) and nuts makes for very high quality vegetable protein.

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