I really think that’s all the introduction needed.
Science fact: Donut dough rheology is an important property that impacts the overall donut quality. This property measures the ability of the dough to flow. It can be represented by the power law equation: τ=k.D^n where τ is the tangentic stress, k is the viscosity coefficient, D is the shear rate, and n is the flow index. Many factors affect dough rheology including the type of ingredients, the amount of the ingredients, or the force applied during mixing. Dough is usually described as a viscoelastic material, meaning that its rheology depends on both the viscosity and the elasticity. The viscosity coefficient and the flow index are unique to the type of dough being analyzed, while the tangentic stress and the shear rate are measurements obtained depending on the type force being applied to the dough. #nerds
Follow Your Heart Vegan Egg. So what? You make a mean tofu scramble. You can’t successfully flip omelettes anyways, and you’ve got bananas for any baking you might want to do.
But Quiche. Vegan quiche that’s yumm enough to bring to a brunch with omnis? This recipe is where it’s at yo.
Ditch the egg and still get your quiche on.
Vegan fact: 1 dozen chicken eggs = 6.6 miles driving in a car worth of GHG emissions. (today’s fact is shamelessly stolen from followyourheart.com/veganegg)
So if you’re like me and you grew tomatoes in your garden this year and you’re trying to think of something else to do with your tomatoes besides sauce and salsa, this recipe can use up one large tomato or a handful of little ones.
Or maybe you’re just normal.
Whatever. Either way it’s yummy.
Tofu scramble was one of the first meals that I made/tried as a vegan. It’s one of those meals that if done right makes you so not miss the disgusting unfertilized egg embryo everyone else is consuming.
Plus, tofu itself has some incredible health benefits. It’s high in protein and calcium (Two of the biggest nutrition related questions I get) and it’s cholesterol free.
Fun Fact: Soy beans are ground up, cooked, and separated into two parts, the pulp (called Okara) and the milk (used for milk and tofu). Okara is considered a by-product of tofu/soy milk and is mostly used as feed for animals. Though it can be used as fertilizer because of it’s high nitrogen content. A small portion of its usage is for human foods. For example, it can be used to make tempeh.