There has been a bit of, well, inactivity here at WTM. Won't be much today, and the activity is a reworking of a previous recipe (way to get out of any real work, Carolyn!) There have been a few more hobbies that have kind of butted in to the cooking and gardening aspect of life (vintage sewing machine collection! and quilting! in addition to kitten acquisition!) and the blogging aspect sort of got pushed aside.
The kitten acquisitions, Sylvan and Terra, are pictured on the right from about a year or so ago, before they turned into Actual Cats with Personalities. Today they are very happy to help with the new hobbies, such as laying on quilt tops, knocking fabric on the floor, playing with sewing machine parts, and various other
There's still been some cooking going on (remind me to tell you about the Wild Rice and Mushroom Pilaf: a keeper; and Porcini Mushroom Stuffing: ditto) however someone forgot to record it. They were probably busy cleaning up sewing machine parts.
The scrambled tofu seasoning recipe offered today comes from a while back (as confessed above) and has been revised and herbed-up some. There was a little too much black salt (the egg-y, sulphur-y salt) in the first go-round for my taste and not enough herbs, so for your consideration, here is version 2.0. Next step- work the seasoning into little make-ahead tofu quiches that can be slapped on a toasted bagel shmeared with some Earth Balance. Breakfast on the run!
Scrambled Tofu Seasoning Mix
4 cups nutritional yeast
A good guide is to start with about a tablespoon per 4 oz. crumbled tofu (but use more or less to taste to suit your own druthers). Saute up some veggies first, if you want to be fancy (mushrooms, onions, and peppers are my faves), add crumbled tofu and stir fry to heat through, then add the seasoning and continue to saute to distribute seasoning evenly. If time allows, take the pan off the heat and cover for 5 - 10 minutes to allow the seasoning a little more time to infuse.