Chick-fu Scramble

This may not look like it, but tonight’s dinner was a chick-fu scramble. More veggies than the chick-fu, but only because it was for dinner. In the morning, I just crumble the chick-fu into the non stick pan and cook it up alone. I sprinkle on some nutritional yeast and that is it. Of course, that won’t really do for dinner and I didn’t have a lot left, so veggie overload it was. As advertised on the PPK forums (long thread, please do read through) the chick-fu does get eggy tasting when cooked in a pan. I know that JohnP over at The I-40 Kitchen has done it in cubes, but Dearess over at Veg-am has just crumbled it and both seem to work fine. Still mastering the technique, since I never got to practice with the tofu before doing this. However, I will give you one piece of advice if you are planning on trying a scramble. If you recipe has any liquid in it, put it in last and consider skipping it totally if only added for flavor. The chick-fu has enough eggy taste by itself and unless is it cooked up fairly firm, the chick-fu may dissolve on you in the middle of making your scramble.

All for today and for the week. I again have a fridge full of food and won’t be making anything new till next week. One of those leftovers being the failed “meat” loaf, which I seemed to have turned into a nice spread accidentally. Not a hummus, but not sure what it is either. At least it is still edible. See you next week.