sorta boring, mostly great & a segue

Roasted Blue Potatoes, Golden Beets and a single Russet, with coarse sea salt, olive oil and pepper. Roasted Colors

I’ll take golden beets over red any day, any place, any time zone, as long as there’s a working oven.

Huckleberry’s Bistro style Tofu Scramble with Italian kale, green cabbage, kalamata olives, yellow bell pepper, creminis, lemon juice, shoyu, garlic and spices.  I like this style because it channels the scrambles I used to make as a young vegan, over-relying on soy sauce for flavor!

olive, lemon veggie scramble

Lightly fried rice with broccoli, carrots, Zesty Lemon Tempehtations (in my freezer from an old product review), leftover brown rice, sesame oil, almonds, tamari, garlic and white pepper.  Definitely a ‘what do I have to work with??’ type of dinner.

light fried rice with tempeh

Total Hodgepodge dinner.  Steamed spinach, baked tofu, kalamata olives and roasted chickpeas (loosely based on Tamari Roasted Chickpeas from Eat, Drink & Be Vegan).

hodgepodge

Not boring – just great! Lazy Samoans (with even lazier chocolate drizzlin’ and dippin’) from Vegan Cookies Invade Your Cookie Jar

lazy samoans

My recent flickr stream informs me that I’ve been saving money by cooking at home lately!  As much as I enjoy visiting new and old favorite establishments and socializing, I’m part hermit cat lady and have been spending time the past couple weeks enjoying fortunate holds on dvds the library (30 Rock! LOST! The Departed!)!

Isn’t that a swell segue for mention of a presentation I’m giving on this site and Local & Vegan Eating in Portland later this month at the library? Sure! I’m flattered that the library likes vegan bloggers! I’m flattered if one of my friends even half considers going!

Here’s the Multnomah County Library Events listing and the Facebook Event. I’m working on my comical winks all afternoon in preparation.

From the PPK test kitchen: Pasta con Broccoli & Blackened Tofu

I’m totally thrilled when I have hermit time and can pour myself into a cooking project.  It’s a nice, personal break from my constant restaurant and cart adventures. Case in point, last weekend, testing recipes for Isa Moskowtiz’s new book.

Pasta Con Broccoli. A lower-fat take on a classic, served with whole wheat linguine.  As an accompaniment, I simply roasted some whole cremini mushrooms with white wine and shoyu.

Pasta con Broccoli

Blackened, Broiled Tofu. I had some clumping going on, but that’s okay! It’s a test recipe, after all, and a tasty protein.

Broiled Blackened Tofu

I’m slowly going through the classy Urban Vegan cookbook, as well. Here are more leftover veggies and extra firm tofu baked in the Urban Vegan Tofu Marinade.

Urban Vegan marinated tofu

It’s noochy goodness. I stretched my leftover marinade with veggie broth, shoyu and white wine and have more tofu relaxing in it, right now.

warm & comforty foods.

Brussel Sprouts Au Gratin from The Urban Vegan


brussel sprouts au gratin

here’s a showing of what I’ve been cooking in the past month or so.  colder weather & holiday season = comfort foods on the brain.  turning on the oven to roast vegetables and bake tofu is delicious and keeps the apartment warm!

they’re the type of dishes where you want to hug the plate, and then raise your fork.  truthfully, in my heart and stomach, Italian food reigns as the ruler of the comfort food kingdom, but American vegan comfort foods call out, just the same.

Whole Wheat Biscuits from The Kind Diet, Silky Chickpea Gravy from Isa’s test kitchen, roasted brussel sprouts (clearly I let the gravy sit a few minutes here!)

WW Biscuits and Tester Silky Chickpea Gravy

Spicy Collards & kidney beans, Bbq baked super firm tofu

recent dinner

The spicy collards dish above was based on the test recipe for the dish below – Spicy Black Eyed Peas & Greens from Isa’s test kitchen, served with Cornmeal & Nooch baked tofu. Perfect for the days the Bye & Bye is just too far across town from me.

PPK dinner.

More BBQ baked tofu & Brussel Sprouts Au Gratin – the lunch@work edition. I made a double batch of maple sweetened Backyard BBQ sauce from Veganomicon a few weeks ago, and it’s been handy.

lunch @work series

Baked Bean balls from Veganomicon. I eat these with steamed greens and a side of marinara, or happily over whole wheat spaghetti.

chickpea balls

Seitan roast, maple baked carrots, baked potato and mushroom croquette, silky chickpea gravy.

belated tday dinner.

The day after Thanksgiving, I felt the delayed desire to make a seitan roast.  Like my friend Joanna’s amazing seitan roast, I modeled mine after Brian P. McCarthy’s recipe.  I didn’t pull out all the stops and buy cheesecloth and string, but it was still remarkably good seitan. The potato and mushroom croquettes were a mix of leftover mashed potatoes, roasted garlic and a little extra stuffed mushroom filling, formed into patties, rolled in seasoned breadcrumbs and baked.  I remember my mom making a pan fried (mushroom-less), traditional Italian version of these a few times a year growing up. comfort foodz for the win!

Tofu Skin, Tolosana black beans, carrots and tomato with Mexican spices. Burrito filling.

tofu sheets, mexican style

Really serious warm & comforty food – Side Dish Stuffed Mushrooms from my friend Michelle’s Thanksgiving potluck.

shrooms

and…Melty Swiss Uncheese turned Ancho Uncheese Dip from the classic Uncheese Cookbook.

swiss uncheese turned spicy ancho swiss uncheese

so, what’s your comfort food of choice come winter?

The Great Portland Tofu Scramble Census

Portland, OR: Tofu Scramble Capital of the USA?

jan 08 017

There is no denying that Portland is a vegan mecca. People seem to travel from around the world to sample deep fried vegan corn dogs, soft serve from Blossoming Lotus and biscuits and gravy from Vita or Paradox, among hundreds of other delicious ideas that immediately popped into your head. Well, here’s another crown you can bestow upon this city – Tofu Scramble Capital of the USA.

The Stumptown Vegans have joked about how we could spend a month eating nothing but tofu scrambles for future reviews, and have projects and podcasts up our sleeves, on top of recently being interviewed about all things tofu scramble, vegan breakfast and more on Breakfast in Bridgetown. The past few years have seen an expansion in tofu scrambles across this city, overall shifts from cubes to scrambles and a decrease in the many menus that used to say ‘sub tofu/pay more’. Why, I remember when I first talked my way into a ‘subbed’ tofu scramble with smoked tomatoes at Genie’s

So!

I decided it would be, well, fun, to see just how many tofu scrambles are available at different restaurants in Portland. I started making a list and couldn’t stop, and that became a table, which I’m calling a census.

Portland is home to excellent local tofu and some of the best produce in the country, and really, it’s an easy, cholesterol-free dish for any restaurant to offer during breakfast & brunch.  But who’s got your favorite? Who cooks that tofu just right and has the best sides?

The Great Portland Tofu Scramble Census.

Tofu Scramble Location Neighborhood Variety Spices Notes
Asaase Ital Palace cart SW/PSU * * breakfast scramble
Bar Carlo SE scrambled Yes
Beaterville N pressed/grilled Braggs chewy and delicious
Beulahland NE scrambled * sub tofu for eggs
Bijou Cafe Downtown/SW * *
Blue Moose NE * *
Blue Pig SE scrambled * sub tofu for eggs
Bourgeois Z Vintage SE (outer) * *
Byways Cafe Pearl/NW * *
Chaos Cafe SE small cubes Yes wholesome!
Cricket Cafe SE cubed lots of black pepper seriously, lots of pepper.
Crush SE * * ‘Veganator’ + tofu, brunch
Cup and Saucer Cafe various scrambled varies order the special for flavor!
Equinox N/Mississippi cubed/scramble seasonal
Francis NE * *
Genie’s SE cubed No sub tofu for eggs on menu
Gravy N/Mississippi scrambled tur-mer-ic! hot stuff, but eh.
Hungry Tiger Too SE scrambled Yes, light, lots of garlic small and full sized options
Isabel’s Pearl/NW * *
Jam on Hawthorne SE scrambled Yes sub tofu for eggs on menu
Juniors SE Big chunks Yes, light the first to use spice?!
Laurelthirst NE * *
Morning Star Downtown/SW * *
Mother’s Bistro Downtown/SW scrambled/mush *
Old Wives’ Tales Inner Eastside baked Yes interesting.
Paradox Cafe SE squares lightly seasoned available as a side/in #2
Proper Eats N/St. John’s scramble Yes tempeh scramble!
Red & Black Café SE during Saturday brunch? *
Ruby Dragon cart N/Mississippi scrambled Yes tempeh scramble!
Schavone’s SE cubed No sub tofu for eggs
Slappy Cakes SE * *
Star E Rose NE scrambled * daily specials
Stepping Stone NW cubed/large pieces Ask for them (cajun) sub tofu for eggs
Sweetpea Brunch SE scrambled, buffet serving mild rotating brunch items
The Original Downtown/SW * * foie gras fig newtons here.
Tube Downtown/NW scrambled mild served in tacos!
Virgo & Pisces NW * * *
Vita Cafe NE scrambled Yes tofu and tempeh scrambles!
Wild Abandon SE scrambled No reach for the hot sauce.

*If you see something missing, retired or worth mentioning in this directory, please say so! There are places I haven’t managed to order a scramble yet, or I’ve blocked out of my mind.

Italics = my favorite places for scramble.

Onto some tofu scramble examples:

Superhero Scramble from Junior’s.

One of my favorite plates of food in this city (or their Vegan Potatoes + Tofu = Whoa, Yes).

Junior's

Curry Scramble from Jam - on a ‘big pieces’ day!

december 035

Portland Scramble from Hungry Tiger Too. This one wears their cheesy sauce.

Portland Scramble

Greek Scramble from Hungry Tiger Too.

My go-to order here. Because I really love kalamata olives and garlic in my scramble.

Hungry Tiger Too

Vegan Scramble from Jam Cafe & Arthouse on Hawthorne. Adore their jams and hash browns.

Check out the Everyday Dish cooking video to learn the spice mix!

August 2007 004

Tofu Scramble Taco from Tube bar

april 2007 126

Cricket Cafe Make-Your-Own Tofu Scramble.

Tons of black pepper – this was gigantic, but I’ve heard a friend mention theirs was tiny.

Cricket Cafe

Genie’s (Subbed) Tofu Scramble – go for the smoked tomatoes! They have great roasted potatoes and an amazing cocktail menu.

march 2008

P.S. I have to give my friend Bazu credit for the origin of this idea, with her post on The Great Tofu Scramble Debate. Personally, I go all three ways – scrambled mush, cubed, and the in-between.  Oh, and don’t forget about baked scrambles! Not such a fan.

P.P.S. You probably make the best scramble in town.

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