Ok, so the last couple weeks’ posts have been pretty serious and heavy. Well, this week isn’t any different.
This week, we are talking about eggs.
As a vegan, the one food I really miss is egg. I get so nostalgic just thinking about waking up in the morning before school and smelling the scrambled eggs cooking, or the delicious smell of butter and fried eggs at the greasy diner I would go to with my friends (even though I would always get a stomach ache after eating there).
Nothing I can eat now really replaces egg. I can make veggie burgers that would fool the most devout meat eater. I can make a vegan cake so moist you’ll wonder how I did it without cow juices. I can create the fudgiest, most perfect brownies out of beans. You can’t even imagine what I can do with a sweet potato. I’m pretty much redefining a creation story over here; Genesis can’t compare to what I can do with a zucchini, some soy milk and a spice rack.
Fried, scrambled, poached, hard-boiled, soft-boiled, sunny side up: these are descriptors of such a unique and amazing food item that even I can’t recreate it.
But, life goes on. We try. I try. And I make Tofu Scramble. Now, some vegans like to say that this is, “just as good as scrambled eggs” and that, “it tastes just like eggs!” This is false. It does not taste like eggs. Not at all.
But it is still tasty. Just because Tofu Scramble doesn’t taste like scrambled eggs doesn’t mean that it doesn’t taste damn good! (Especially the way I make it).