I made it tonight, and we devoured it too. Yum! I’m already a big fan of puttanesca flavors (tomato, olives, capers), and tofu is such a good absorber of flavors, it’s a perfect combo. I didn’t include the full 1/2 teaspoon of recommended red pepper flakes ’cause I’m a spicy whimp, but it still had some kick after adding a few shakes from the red pepper flake bottle.
If you don’t have a copy of Vegan Brunch, you can see the Puttanesca Tofu Scramble recipe on Isa’s site, Post Punk Kitchen.
VegCookBook Club Story Swap
I had to put the weekly round-up up tonight, rather than on Monday, when I usually do. I’m sorry if I missed anyone who was waiting to post their photos, posts, or comments on Monday. I’ll be sure to include you in next week’s round-up.
- Diane of Veggie Next Door made Mushroom-Stuffed Poblanos
- Julie of Seize the Veggies made the Basic Scrambled Tempeh.
- Lydia of Vegankind made Toasted Coconut and Chocolate Chip Muffins, Cornbread Biscuits, Banana Rabanada, and Sweet Cashew Cream.
What did you VegCook last week?
Don’t forget to vote in the poll for April’s VegCookbook.