Is that picture gross? It looks appetizing to me, because I made and ate it, and know what it tastes like. But I really think that it’s hard to get an appetizing photograph of tofu scramble. In fact, it’s hard to make the name ‘tofu scramble’ sound appetizing. I’ve been vegan for 10+ years. I should know!
It didn’t appeal to me naturally either. When I first heard about tofu scramble, I was skeptical, especially as an Asian person brought up eating tofu almost every day. But tofu scramble is sort of a vegan brunch staple and there’s a reason for that- It’s a fast, easy crowd pleaser. Tofu is like chicken in the sense that it can really absorb any flavor, and the texture can vary drastically depending on how it’s cooked.
For a quick breakfast this morning, I started by sautéing some garlic in olive oil, and adding some mushrooms, chopped red bell peppers and leeks, and some salt to bring out the flavor. Now I’m not a huge fan of fake meats, but these artisan crafted grain meats by Field Roast is actually really flavorful and has a wonderful consistency. Chopping up half of the Field Roast sausage and adding to the pan adds a chewy texture to the dish. Then I add some crumbled firm tofu, and season with turmeric, which will dye the tofu yellow, and add black pepper. Sprinkle some baby spinach to top it off.
Painless.
So I started off this entry with a question of your opinion, and I was trying to get somewhere with that. It’s been a couple of months since I started this cooking journal of sort. So far it has been fun to document an aspect of my life, and I’d like to keep it personal this way, but I am ready to fortify its identity a bit. I named this blog lobugas, for ‘low budget gastronomy’ after mentioning to a few friends and getting their approvals. But I also want something that sounds more pleasant and catchy. For now, I changed it to ‘lobugast’ because I thought it sounded a little better, but I’m still shopping around. I was thinking ‘Sesame Chronicles’, because I use a lot of sesame when I cook, and there’s also a Korean idiom that translates to ‘pouring sesame’, which is used to describe a superbly joyous fun shared by intimate people. And I just like that word ‘sesame’.
I’m also thinking that perhaps the title should reflect my very specific world of food- Korean and vegan. But then again, my cooking is not limited to Korean foods. And although everything I cook is vegan, my admiration for all food culture including free range farming and all types of baking I’m sure would shun me from any hard line communities if I tried to use that as my niche. Maybe I should just call it ‘I eat what I like’. I don’t know.
You see. It’s not easy being an indecisive person.
But with all my sincerity, if you have a suggestion for me, please contact me by e-mail to the address on the left, or leave me a comment below. I’d love to hear what you think. Thank you.
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Is that picture gross? It looks appetizing to me, because I made and ate it, and know what it tastes like. But I really think that it’s hard to get an appetizing photograph of tofu scramble. In fact, it’s hard to make the name ‘tofu scramble’ sound appetizing. I’ve been vegan for 10+ years. I should know!
It didn’t appeal to me naturally either. When I first heard about tofu scramble, I was skeptical, especially as an Asian person brought up eating tofu almost every day. But tofu scramble is sort of a vegan brunch staple and there’s a reason for that- It’s a fast, easy crowd pleaser. Tofu is like chicken in the sense that it can really absorb any flavor, and the texture can vary drastically depending on how it’s cooked.
For a quick breakfast this morning, I started by sautéing some garlic in olive oil, and adding some mushrooms, chopped red bell peppers and leeks, and some salt to bring out the flavor. Now I’m not a huge fan of fake meats, but these artisan crafted grain meats by Field Roast is actually really flavorful and has a wonderful consistency. Chopping up half of the Field Roast sausage and adding to the pan adds a chewy texture to the dish. Then I add some crumbled firm tofu, and season with turmeric, which will dye the tofu yellow, and add black pepper. Sprinkle some baby spinach to top it off.
Painless.
So I started off this entry with a question of your opinion, and I was trying to get somewhere with that. It’s been a couple of months since I started this cooking journal of sort. So far it has been fun to document an aspect of my life, and I’d like to keep it personal this way, but I am ready to fortify its identity a bit. I named this blog lobugas, for ‘low budget gastronomy’ after mentioning to a few friends and getting their approvals. But I also want something that sounds more pleasant and catchy. For now, I changed it to ‘lobugast’ because I thought it sounded a little better, but I’m still shopping around. I was thinking ‘Sesame Chronicles’, because I use a lot of sesame when I cook, and there’s also a Korean idiom that translates to ‘pouring sesame’, which is used to describe a superbly joyous fun shared by intimate people. And I just like that word ‘sesame’.
I’m also thinking that perhaps the title should reflect my very specific world of food- Korean and vegan. But then again, my cooking is not limited to Korean foods. And although everything I cook is vegan, my admiration for all food culture including free range farming and all types of baking I’m sure would shun me from any hard line communities if I tried to use that as my niche. Maybe I should just call it ‘I eat what I like’. I don’t know.
You see. It’s not easy being an indecisive person.
But with all my sincerity, if you have a suggestion for me, please contact me by e-mail to the address on the left, or leave me a comment below. I’d love to hear what you think. Thank you.
