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.