Fall scramble with butternut squash, sage and mushrooms.
Every time I am faced with the horrible hypotheticals that limit my food choice (deserted island, last meal, etc.), I never say tofu scramble and yet it is probably the food item I eat most often. Sometimes I eat it out of necessity. It’s commonly the only gluten-free option on a weekend brunch menu. Who am I kidding. Restaurants that normally make nothing but vegan food during regular hours (with the odd bit of soy cheese with casein here and a little cow’s milk for coffee there), suddenly become such egg pushers during the brunch hour that the scramble is frequently the only vegan option (yes, Bliss, I’m talking about you and I don’t care what that reviewer “Joshua” said, the scramble there is just a’ight).
Even while I’m at home grumbling about it being the only thing I can eat at a restaurant, I’m probably standing over a pan cooking up a load of it because the truth is that scramble is just so versatile. It can be anything you want it to be. Nutritional yeast and tofu are always a given in my scrambles, but by adding only five or fewer additional ingredients, it’s like I’m eating anentirely different meal each time. Italian scrambles, woodsy mushroom scrambles, Indian scrambles over chickpea bread, migas-style scrambles (I skip the tomatoes) — I love them all. And, even a veggie-heavy scramble, from chopping to plate, still frequently takes less than fifteen minutes. Better yet, it sticks with me longer than oatmeal. So, yes. I could live without tofu scramble, but I’d prefer not to.
And with that, I leave you with my favorite scrambles of 2007:
