Tausi Insider

Photo : A.A. Newton Tofu scrambles are often the only vegan option on a brunch menu, and to be perfectly honest, they don’t do that much for me. A pile of barely-cooked tofu rubble seasoned with nutritional yeast, turmeric, way too much dried oregano (why is it always oregano?), and nowhere near enough salt may be a nutritionally complete meal—but it’s not good . Vegan food can (should) taste good too. If your experience with tofu scrambles has been underwhelming thus far, you may be under the impression that making your own isn’t worth the effort. It absolutely is: Just like scrambled eggs, an excellent tofu scramble is savory, creamy, and packed with protein, which vegan breakfasts all too often lack. All you need to make your own is a hot pan, the right kind of tofu, and a little help from a flavorful slurry. The first secret to making a good tofu scramble is choosing the right tofu. You want firm or medium, not extra-firm. Extra-firm tofu can be spongy and rubbery; while I’ve...

As much as I love tofu , I have to admit that tempeh might be the true champion of soy-based meat substitutes. It’s higher in protein than tofu, and while it’s a little less versatile, its rubbly texture and funky, nutty flavor are both delicious and unique. There’s simply no substitute. With that said, tempeh is even more divisive than its smoother, un-fermented soy curd counterpart—which is saying something, given how aggressively anti-tofu people can be. Preferences are preferences, but I think most of this ambivalence can be blamed on poor preparation; when tempeh isn’t cooked right, its deliciously funky, nutty flavor has a bitter edge that many people ( understandably) find off-putting. Its texture can also end up a little on the dry, crumbly side of things. But neither of these characteristics are inherent to the very nature of tempeh—in fact, you can fix both issues with a quick steam bath. Steaming makes tempeh so much more delicious and pleasant to work with that I’m sho...