Although I have yet to become a committed vegan, I do my best to observe a largely plant-based diet, and am always looking for tasty and nutritious meals that don’t contain meat.

I generally stick to simple recipes of rice, grains, vegetables and fruits, and also sometimes just leave meat out of recipes that call for it but are fine without (chili, pasta sauces, etc.). “Meat substitutes” have not been a huge part of my cooking vocabulary. I do like to experiment, though, and lately have been cooking with Field Roast products (sausages and burgers which are made from vital wheat gluten and are surprisingly good), and have also used tofu a few times.

For supper one evening this week, I made a tofu scramble that turned out really well. The trick for getting an “eggy” flavor is to use a Himalayan black salt called “Kala Namak.” You can read about the process and recipe on my food blog.

This time I included mushrooms, spinach, grape tomatoes and green onions. I also fried up some Field Roast vegan breakfast links to go along.

The photo on the left is the tofu browning in the pan before any of the sauce was added. It’s amazing to me that such a thing eventually approximates a nice, rich, plate of scrambled eggs. 🙂