Monday, October 5, 2009
Vegan Diner for Activism
In Indiana there is currently a large controversy surrounding the I-69 highway that is being built. Over 400 families have or will be evicted from their homes to make way for the new construction and 7,000 acres of land will be paved over. When two Bloomington, IN residents recently received extremely large tickets while protesting the highway, their friends decided to host a vegan diner to help cushion their legal costs.
I attended the "diner" (which was held in a local house) this Saturday, and was blown away by the deliciousness of the meal!
For $5 I was given a plate of scrambled tofu, pancakes, steamed kale, seitan sausage and unlimited amounts of coffee. So inspired was I by the brunch that I acquired my very own vegan cookbook later that day: How It All Vegan, by Tanya Barnard and Sarah Kramer.
Below is a recipe for scrambled tofu similar to the one I so loved at the diner. I assure you, nothing tastes better than vegan fare with a cause.
Vegetable Tofu Scrambler
From How It All Vegan, makes 2 or more servings.
1/2 medium onion
4-5 mushrooms, sliced
splash of olive oil
1 package firm tofu, crumbled
1-2 tsp curry powder
pepper to taste
salsa to taste
2 stalks green onions, chopped
In a large saucepan, add the onions and mushrooms to a splash of oil and saute on medium-high heat until the onions are translucent. Crumble tofu and add to saucepan. Add curry and pepper. Saute 10-12 minutes until moisture has evaporated. Add salsa and green onions and scramble on high heat for 2-3 minutes.
Note: You could also add any other veggies!