Eggplant was something I always thought I didn’t like, even though I’d never actually had it before. I have no idea why that would mean I didn’t like it. It was just never something served in my house growing up. However, while at my friend Jill’s house about 7 years ago, her mother served up some eggplant parmesean and my world changed. Fried eggplant covered in tomato sauce, yes please! Ethan then challeneged me to make my own version of it. Challenege accepted! I read about how to work with eggplant and everything I saw talked about salting and rinsing the eggplant slices to make them less bitter. Now I realized why my mother never used eggplant, it seemed to be a lot of work. But not to be discouraged, I set out to make my own eggplant parmesean. The kitchen counter was lined with pans of salted eggplant. When
Tofu scrambles are one of those things that we wildly differ on and our difference has it’s origins back in our pre-vegan days. Tofu scrambles are the original vegan response to scrambles eggs and omelettes. Ethan used to like his eggs firmer while Michael only liked them softer. It’s no wonder that most tofu scrambles do not work for Michael, as he only likes them made with silken tofu. Ethan, on the other hand, will order a tofu scramble over pancakes, French toast or any other breakfast item, that’s how much he likes them. It’s taken Ethan years of refining, adding and subtracting various ingredients to get this recipe just right but he finally struck gold. This is a savory tofu scramble so serve it with your favorite vegan breakfast sausages, with toast or on a bagel. This scramble goes well with just about any breakfast item you might
