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  Crabapples and rhubarb are two often-overlooked ingredients that pack a punch in both flavor and nutrition. With their tart and tangy profiles, they can add a unique twist to various dishes. But what do they have in common, and what are the pros and cons of incorporating them into your diet? Taste: Tartness with a Twist Crabapples: These small, sour apples can be a challenge to eat raw due to their tartness. However, when cooked or pickled, they develop a complex flavor that pairs beautifully with spices and sweeteners. Rhubarb: Known for its sharp, tangy taste, rhubarb is often paired with sweet fruits or sugar to balance its sourness. It’s a favorite in pies and desserts but can also be used in savory dishes. Nutrition: What They Have in Common Crabapples and rhubarb share some key nutrients: Vitamin C: Both are rich in Vitamin C, supporting immune health and skin vitality. Fiber: High in dietary fiber, they promote digestive health and help regulate blood sugar levels. Potassi
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Best Scramble Tofu Mix - vegan, gluten-free


If you have ever made yourself some tofu scramble with the expectation that it will be a great sub for your favourite scramble eggs back in the day, well, you know that disappointment.

I have to say, though, that there is a new kid in town!

I don't know where I actually got this recipe from.  I just found it in scribbled into a book on my never-ending quest to quell the clutter in our home.  I think it may be out of a library cookbook, or maybe someone dictated it to me.  In any case, I apologize if it is your precious recipe.  I have changed some of the wording, and some of the ingredients.

So, the glory of this actual recipe is in the mixture that you make up in advance and always have on hand when the urge for a tofu scramble hits!

The flavour blend is outstanding.  I also like how the mix is set up to provide just enough of its herby deliciousness (1 1/2 Teaspoons per serving) so that there is not an imbalance in either flavour or moistness.

Blend the following in a blender or food processor:

1 Cup           Nutritional Yeast
5 T. + 1 tsp.  Onion Powder
4 tsp.             Curry Powder
4 tsp.             Sea Salt 
4 tsp.             Ground Turmeric
4 tsp.             Ground Cumin

 Store in the fridge in a covered jar.  I use a good old all-purpose mason jar and write "Scramble Mix" in permanent marker on the lid so as not to mistake it for something else.

 When you are ready to make some scrambles, the following makes one serving:

 4 oz.            Extra Firm Tofu (Costco has a good deal on organic tofu)
1 1/2 tsp.     Scramble Mix 
2 T.              Water (or Soy Milk)

 I combined the mix and the tofu in a food processor, but you can do it by hand in a medium size bowl.  

 Cook in a frying pan, stirring constantly, over medium heat.  When it is the desired consistency, serve it up.

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