🥚🍳🥚~ A Few Words From Susan~ 🥚🍳🥚

I am very lucky that my CSA share includes eggs. I didn't realize how lucky I was until a few weeks ago when my daughter asked if I had any extra, as she had been to 3 grocery stores and was unable to find any eggs at all.  If you are in the same predicament, this week's video about egg substitutes and the Reader's Tips will help.

The article this week was inspired by my other daughter, who prepared a Tofu Scramble when I visited her a few months ago.  It's worth trying even you don't have a problem finding eggs these days.

Cestari's Multitool includes an egg separator, a corn stripper, juicer, grater, and a measuring cup. This week's coupon gives you 20% off this must-have set.

Best,

Susan
 

Tip of the Week: Add Baking Powder and Vinegar for Leavening
If a recipe relies on eggs for lift, a simple combination of 1 teaspoon of baking powder and 1 tablespoon of vinegar (apple cider or white vinegar) can do the trick. This creates a reaction that helps batters rise, making it an excellent choice for cakes and muffins.

Tofu Scrambled "Eggs"

This protein-packed tofu scramble is a fantastic alternative to traditional scrambled eggs. With a fluffy texture and a savory, well-seasoned flavor, it’s perfect for breakfast or a quick, nutritious meal any time of the day.

What You’ll Need:

• 1 (14-ounce) block firm or extra-firm tofu, drained and crumbled
• 1 tablespoon olive oil or vegan butter
• ¼ teaspoon ground turmeric (for color)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (optional, for depth of flavor)
• 1 tablespoon nutritional yeast (for a cheesy, umami boost)
• 2 tablespoons unsweetened plant-based milk (such as almond, soy, or oat)
• ½ teaspoon black salt (Kala Namak) or regular salt
• ¼ teaspoon freshly ground black pepper
• Chopped fresh parsley or chives, for garnish (optional)

Instructions:

Prepare the Tofu:

• Drain the tofu and use your hands or a fork to crumble it into bite-sized pieces, resembling scrambled eggs.

Sauté the Tofu:

• In a large skillet, heat the olive oil over medium heat. Add the crumbled tofu and cook for 2–3 minutes, stirring occasionally.

Season the Scramble:

• Sprinkle in the turmeric, garlic powder, onion powder, smoked paprika, and nutritional yeast. Stir well to coat the tofu evenly.

Create a Creamy Texture:

• Pour in the plant-based milk and stir to combine. Cook for another 3–4 minutes, allowing the tofu to absorb the flavors.

Season and Finish:

• Stir in the black salt (if using) for an egg-like flavor, then add black pepper to taste. Adjust seasonings as needed.

Serve and Enjoy:

• Remove from heat and garnish with fresh parsley or chives. Serve with toast, avocado, or sautéed vegetables for a complete meal.

Chef’s Tips:

• For a richer taste, add a teaspoon of butter at the end of cooking.
• For a firmer texture, press the tofu before cooking to remove excess moisture.
• For extra protein, stir in a handful of baby spinach or black beans before serving.

Enjoy your flavorful, egg-free scramble! 🥑🍞

The winner of this week's Free Cestari Product is Daniel John Costigan.  Daniel, please select your product from the Cestari Store on Amazon, and send us an email at support@cestarikitchen.com letting us know what you'd like, and where we should ship it.

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