Sometimes its hard living so far away from family.

Like when your sister calls you and tell you she’s basically allergic to everything.

Well, not everything.

I think she can eat toast.

Gluten free toast with non-dairy butter.

And make sure the toast isn’t within a 12 foot radius of an egg.



“What am I going to eat?” she wailed from eight hundred miles away.

We weren’t on the phone.

I could hear her yelling that loud.

She proceeded to list 16 other things that her allergy test came back positive for.

How traumatic. 

Traumatic that her food lovin’ sistah lives so far away.

I basically wanted to Fed-Ex her Sunday brunch.

She’ll have to settle for a photograph.

With a recipe!

When you can’t (or don’t) eat eggs, you might be surprised to learn that crumbled tofu cooked until warm has a similar texture and mouthfeel as eggs. It doesn’t taste exactly the same but a little salt and pepper go a long way in the flavor department. 

Tofu Scramble

1 (12 oz) block of  firm tofu

1/2 teaspoon canola oil

1/8 teaspoon turmeric powder

salt + pepper to taste

Drain tofu and press out excess water.

No need to get technical here. Just press the tofu with paper towel to absorb excess liquid.

Use your hands to crumble the tofu into a medium sized pan.

Add canola oil and sprinkle with turmeric.

Cook over medium heat until warmed through.

(This takes less than five minutes).

Add salt and pepper to taste.

If my sister is anything like me (she’s not) she’ll probably want ketchup for her scramble (she probably doesn’t).

But since she’s also potentially allergic to any processed food with added “spices” she’s going to need to learn how to make her own.

I would have sent her this batch but I used it all to make sloppy lentils.


Sure did.


*Adapted from Giada De Laurentiis

1 (15 oz.) can tomato sauce

3 tablespoons tomato paste

1/2 cup apple cider vinegar

1/2 cup turbinado sugar (or light brown sugar)

1 tablespoon salt

1 small onion, peeled and quartered.

Combine tomato sauce, tomato paste, vinegar, sugar, and salt in a small sauce pan. Add quartered onion and simmer for one hour or until thick.

Cool and store in an airtight container.

Makes about two cups.

My sister and I may share DNA but we do not share tastebuds.

She pretty much hates everything I like.

But if she really can’t ever eat eggs again, she’s about to become a huge tofu fan.

Just like her sister.

Embrace it!


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