Tofu scramble is one of my absolute favourite breakfast meals in the world. I started making this long before my vegan days began. It’s a friendly way to introduce yourself to the dreaded, supposedly bland food. Well, it’s true that tofu is bland but if you season it properly it should take on the flavour of the spices you use.
A cozy restaurant with a tiny open kitchen awaited us on the other side of the door. I would guess Luna seats no more than 30-40 people. All the staff we’re kind of whimsical-edgy-hippie-ladies except for one dude carrying a large slab of meat. It was definitely my vibe.
I wanted to save this spooky pasta post until I had time to photograph it with some sauce. Then, I realized that I am never going to have time for anything in my life again. Honestly, I do not know how non-professional bloggers find the time to cook, photograph and eat their spooky pasta while still attending to their jobs, relationships and household chores. It is impossible!
I definitely should have posted this recipe along with my vegan lox but I wanted to test out a few different methods to give you the best version of this delicious cashew cream cheese. I absolutely love this recipe because it doesn’t compromise on taste or texture. It’s creamy, spreadable and versatile just like it’s non-vegan counterpart. Thus far, I’ve used it as a spreadable cheese and as a base for an Alfredo sauce as well as a creamy-lime dressing for one of my nourishing bowls. I’m thinking of using it for a raw vegan cheesecake recipe or maybe stuffed peppers. What do you think?