I got my first cookbook in grade school, Peanuts Cook Book, cartoons by Charles Schulz with recipes by June Dutton. It was one of those Scholastic books that you order through the public school; so excited when the box of books finally arrived in the classroom and so impatient for the teacher to pass them out.
I found the book while cleaning out some old things at my parent’s house. Just flipping through it brought back all sorts of memories. Apparently, I liked to write my name in my book and circled the recipes that sounded good. I suspect I really got it for the cartoons – interspersed with the recipes are food or eating related Peanuts comic strips.
The only recipe I remember making is Security Cinnamon Toast, using either the toaster or the broiler. I’m pretty sure I went with the toaster method since I made it all by myself without any supervision – after making the toast, spread with butter right away and sprinkle with cinnamon and sugar. Today, it’s whole grain toast and vegan butter, but still super easy and diy-kid-friendly.
For fun, I veganized Sally’s Scrambled Eggs with (or without) Stewed Tomatoes. It was not one of the circled recipes, I can’t imagine wanting to eat canned stewed tomatoes as a small child. With a kitchen counter overflowing with fresh tomatoes, there’s no need to reach for the canned stuff. And with tofu instead of eggs, there’s nothing left of the original recipe but the idea – stewed tomatoes actually goes really well with scrambled tofu.
Do you remember your very first cookbook? How about your first vegan cookbook? Mine was The American Vegetarian Cookbook from the Fit for Life Kitchen by Marilyn Diamond (vegetarian is in the title, but it’s also vegan). Though it has fallen along the wayside now that there’s a seemingly endless stream of new vegan cookbooks hitting the market. An embarrassment of riches of the best kind.
Scrambled Tofu with Stewed Tomatoes
There’s no shortage of scrambled tofu recipes in cookbooks or online, use your favorite or the basic recipe below.
1 package extra-firm tofu, well drained, pressed and crumbled (I used a tofu press)
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon turmeric
Salt and pepper to taste
Black salt (Kala Namak) – optional
Heat a skillet to hot and add a little bit of oil, swirl to coat the pan. Add the tofu and then the spices, cook to your desired level of doneness. Sprinkle with black salt if using.
1 1/2 cups garden fresh cherry tomatoes, diced
1 celery stalk, chopped
1/4 small white onion, chopped
1 tablespoon of butter
Sugar to taste
Salt and pepper to taste
In a skillet, heat the butter. Add the onion and celery, cook until translucent. Add the tomatoes, sugar, salt and pepper. Cook over low heat for about 10 minutes.
Top the scrambled tofu with the stewed tomatoes and serve immediately.
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