It got me thinking…how I really enjoy tofu in its many forms, today more than ever. Tofu has this chameleon-like quality that lends itself so well to so many applications.
The thing about tofu–I never really appreciated it until I quit eating meat. Not until my palate adjusted to a level of sensitivity where it could pick up on subtle flavors and textures did I truly begin to enjoy what has become a staple in my menus.
This recipe begins a short series I will call “Turning on to Tofu”. I will be sharing over the coming posts, some of my favorite uses for this versatile food.
For the above recipe, I took a lovely homemade vegan blueberry pancake ( I always keep a few in the freezer), warmed it in the microwave and rolled it out with a rolling pin to flatten it a bit. I scooped in a good portion of fresh scrambled tofu (Post Punk Kitchen’s recipe) and a spoonful of tempeh chorizo (recipe from Sexy Vegan).