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TOFU SCRAMBLE

I want to feel good.  The best way to accomplish that is to eat well.   At the Vagabond Temple in Cambodia, people have been discovering for eons that it’s possible for food to be delicious and promote health and well-being.  Don’t take my word for it–I wouldn’t have.  Try it for yourself.  Below are my two favorite vegan recipes from the Vagabond Temple.

A RECIPE FOR TOFU SCRAMBLE

Once a non-vegan friend put his plate of scrambled eggs down next to a dish of our tofu scramble and when we turned our heads, the plate of eggs went crashing to the ground. No one saw what happened, but I think it’s safe to say that this tofu scramble could stand up against any omelet.

Serves 4-5 People

300gr tofu

1 onion

3 tomatoes

1 carrot

1 zucchini

4 garlic cloves

1 tablespoon salt

1 tablespoon turmeric

1 teaspoon chili

1 tablespoon black salt

1 tablespoon dried dill

Fry chopped onion and garlic for 5 minutes, dice the vegetables and first add the carrot and the zucchini. Fry them for 6-7 minutes. Dice the tofu and fry for 5 more minutes. Add all of the spices and fry for 6 more minutes, at the end add fresh diced tomatoes and serve.

VAGABOND TOFU CHEESE & RACHEL’S MATBUCHA

Like yin and yang, tofu cheese and Rachel’s Matbucha belong cosmically together at your breakfast table. Both are troubadours for your health, Rachel’s Matbucha emanating a hearty yang, while the tofu cheese leads from the heart. When people think of “going vegan,” something that holds many back is cheese. “What will I do without cheese?” the mind screams. With this recipe, you can have your healthy diet and cheese too. Deliciously hitting all the cheese chords, your taste buds will wonder why you didn’t go vegan sooner!

300gr tofu

3 limes

3 garlic cloves

1 tablespoon olive oil

1 teaspoon salt

1 tablespoon dried dill

Put the tofu in a bowl and add lime juice and chopped garlic, with hand blender grind it and add the oil, salt and dill, stir and keep in the fridge for 1 hour.

RACHEL’S MATBUCHA

10 tomatoes

3 onions

1 garlic bulb

oil

salt

paprika

chili powder

Fry the onion and garlic for 5-7 minutes and add the tomatoes. Cook for 15 minutes and all of the spices. Cook for 5 more minutes. Based on your own preferences, add a particular amount of spices and oil. This dish needs to come from your heart.

ABOUT THE AUTHOR

Luke Maguire Armstrong (TravelWriteSing.com) is the author of the highly praised travel anthology, “The Nomad’s Nomad.”. He has been attacked twice by a raccoon and once by a Scandavian Santa Clause who was not in the Christmas spirit at all.


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