If you had told me a year ago that not only would I eat tofu scramble, but I would love tofu scramble, I would have laughed and laughed.  It took me awhile before I would try it, but one morning at Le Pain Quotidien I gave it a try, and I was hooked.

Now I make my own tofu scramble on lazy weekends.

I vary the ingredients a bit, but usually I use mushrooms, onions and a dark leafy green vegetable like spinach or kale.  Tofu of course, nutritional yeast, dijon mustard, onion and garlic powders, tumeric, and today I added black olives, daiya cheese and avocado.

Daiya cheese is vegan, and apparently before it was invented there was no acceptable vegan cheese out there.  Daiya is great melted, not cold.  It only comes shredded and there are different varieties, I particularly like the pepperjack, but today I used cheddar because that is what I had.

I cut up the veggies with this great new knife I bought a couple of weeks ago, it is a Santoku knife.  It doesn’t cut particularly better than my ordinary chef’s knife, but it makes me feel professional.

I also use my cast iron pan:

with just 1 teaspoon of oil.  I recently bought this Rice Bran Oil at Whole Foods because a guy had set up a table and was selling it.  He was going on and on about its benefits, and I wasn’t too impressed, but then he said the magic words.

“Ever hear of Carla Hall from Top Chef?  She uses it.”

SOLD!!!!  DING DING DING!!!!

Then I sauté the vegetables and add the cubed tofu in the center.

And mash it with my potato masher.

Add the other ingredients and sprinkle with the cheese.

I lower the heat and cover it for a few minutes to melt the cheese.  Then sprinkle on the olives and avocado.

Ta da!