Recently I was participating in a writing exercise that was meant to help writers reconnect with memories that allow you to fully flesh out a scene or a memory. It was a fun exercise that brought to mind weekend mornings in the summer back when I was in elementary school. I can’t say exactly when it was but I was skinny and I was looking forward to church, neither of which has been true for decades.
Anyway this memory involving something I used to love. A lot.
For a few years I lived with my grandmother and at the time she was still working, which meant I was on my own for breakfast before I headed off to school. One of my favorite things to make was a scrambled egg sandwich with a slice of “cheese”. I can say “cheese” with quotation marks in confidence because there was nothing remotely cheese-like about those so called cheese products.
But that memory made me want to recreate and veganize this particular scrambled egg sandwich. I’ve made a few different scramble recipes over my vegan years but this one had a few basic requirements that the others do not.
You have to keep this one simple because I was in elementary school and had a limited palate so I used table salt, black pepper, garlic powder and an Italian seasoning blend because I thought it was the height of sophistication with fancy words like thyme and oregano. Also, I used a basic vegan cheddar slice because it perfectly resembles that electric orange cheese square I loved so much. (thanks for that, casomorphin!)
What’s your favorite vegan cheese brand? Drop links in the comments!
KITCHEN TOOLS:
*Flat wooden spoon
*Tofu press
*Skillet
INGREDIENTS:
*Firm tofu
*Sea salt & fresh ground black pepper
*Garlic clove (minced)
*Turmeric
*Almond milk (unsweetened)
*Scallion, sliced
*Dry herbs (fresh will also work)
*Vegan cheddar slice
*Bread (sliced is what we used back in the day but there are too many options for that, so pick what you like)
INSTRUCTIONS:
*Press the tofu first. If you have a tofu press, use it, otherwise wrap it in a paper towel and set something heavy yet stable on top while you prep the other ingredients.
*Mince garlic. Slice the scallion or shallots, and chop fresh herbs.
*Now that your tofu is as dry as it’s gonna get, crumble it into a medium sized mixing bowl with your hands until you get it the size you want it.
*Add seasoning and toss, using a few tablespoons of milk to prevent it from getting too dry.
*Heat skillet over medium high heat. If you’re making an oil free vegan recipe, add water or broth to the skillet. Add scallion and cook for about 1 minute before adding the tofu.
*Add tofu to the skillet cooking about 10 to 12 minutes, stirring frequently, until it’s brown on the edges. Add water as needed to prevent it from sticking to the skillet.
*Once the tofu is scrambled, it’s time to make your sandwich. I use a bread that’s called Lipie here in Romania. It’s airy with a nice chew and when it’s warm it’s like a pillow. Spoon the tofu scramble onto one side of the bread and cover with a slice of vegan cheese. Pop it into a warm oven about 2 to 3 minutes or however long it takes your particular brand of vegan cheese to melt.
*Enjoy!
**If you really want to go old school, add some apple wedges or orange slices on the side.**
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The Spicy Spatula 
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