I’m spending this weekend at a hotel, so I’d planned on writing this post earlier today. I ran out of time, though, so here I am blogging from my hotel room! I’m glad to have an internet connection, but I have to share it with my boyfriend so I’ll try and keep this short :)
I came home last night feeling very hungry, but unfortunately I didn’t have a whole lot of food around. After a quick search through the fridge I decided to use my leftover tofu and pumpkin purée to make the Pumpkin Tofu Scramble from 500 Vegan Recipes. Combined with a few other leftovers, it made for a delicious quick meal! I made sure to reserve some so I could have it again for breakfast this morning (and so I could take a picture in actual daylight!)
Here’s the scramble, combined with sautéed potatoes, bell peppers, and some avocado slices:
Mmm! I wasn’t sure what to expect, since the flavours seemed so different from scramble recipes I usually make, but I absolutely love this. I don’t have pumpkin purée around very often, but otherwise this is a perfectly simple, quick, and above all delicious brunch dish!
As I said, I’m at a hotel right now and since that means I don’t have access to a kitchen, I probably won’t make any VeganMoFo posts this weekend. But maybe I can post some pictures of the hotel food, if I remember to bring my camera for our next meal :) Until then, happy MoFo’ing everyone!