About a year ago, we were challenged by our local
co-op to create a tofu scramble blend.

Never one to shy away from a challenge, I thought
“Gee why not’?  Ha- famous last words.

While it seems the tofu scramble elements were pretty straight
forward, we soon discovered that tofu’s watery nature
created a mushy consistency that washed away flavor.

In order to succeed, we needed to find something that would absorb liquid
without using traditional elements like corn starch.

Plus, we wanted the starch to be neutral in flavor, so that the blend could be
used with steamed vegetables or in a quick vegetable sautee.

After experimenting with various starches like oats and barely,
we found that spelt offered a much better alternative.

In keep with the rest of the blend, it was a healthy ingredient.
It did a good job of mitigating the wateriness of the tofu. Plus,
its neutral flavor and color did well when it was incorporated into
the other elements of the blend.

TADA----Finally we had it:
Turmeric for yellow coloring
Parsley to add visual interest
Garlic and Onion to create background flavor
A mild Southwestern chili to add a little punch
And organic Spelt to balance the moist tofu.

To get started using this blend, try making this easy recipe.
Sautee green pepper, mushrooms and mung bean sprouts in a little
vegetable oil. Add 6-8 ounces of firm tofu and 3 teaspoons of our tofu scramble.
Mix with a wooden spoon until the tofu is coated and warmed through. Serve with
a warmed sweet baguette and a nice cup of tea. Good and good for you!

Priced at $6.50.

Ingredients: Garlic, Onion, Turmeric, Parsley, Spelt, Chili, Salt.
Sold in a vapor barrier pouch, 1.5 ounces net weight. Hand Made in the US via small batch processing.