I kicked off Vegan MoFo 2012 with post about Austin's Bouldin Creek Coffeehouse and in it I talked about the amazing noochy scramble they make. I didn't include this next picture in the post because it kinda sucks & it really doesn't convey how delicious this meal was. It was my favourite out of everything I tried there and I knew I wanted to recreate it as soon as I came up with Facsimilie Friday. Facsimile Friday is where I'm going to recreate my favourite dishes from my travels. The best place I've ever been is Austin, Texas. I love everything about that city - the vegan scene, the people, the weather, the amount of rad outdoor stuff there is to do, food carts, live music everywhere. It's just the best. Go! I could go on and on about why I love Bouldin Creek and Austin for hours but this is about scramble to I'll try to stick to that.
Also when I said I wanted to recreate it I meant I wanted Nick to recreate it. He's the resident scramble maker in this house - it's one of his specialities alongside pancakes, microwave cake and having the patience to whisk things until properly thickened.
As you can see the Bouldin Creek scramble is made up of steamed spinach, fresh local tomatoes, noochy tofu scramble and sourdough toast with a slice of lemon on the side. This means that my plate of food is also made up of those exact same things. That's how Facsimile Friday works people! I even managed to find an organic English tomato which was as close to good as British tomatoes ever get. I also fried my spinach with garlic because I freaking love garlic and because I couldn't be bothered to get my steamer out of the drawer it lives in.
As I mentioned Nick was in charge of scramble and he refuses to measure things or follow recipes properly so I'll try to give you a decent idea of what he did.
We always buy Taifun tofu in 400g packs, this makes 3 good servings of scramble. It's super extra firm (not a real thing) and you really don't need to press it. I would press any other tofu before making this recipe. He crumbled and smooshed the tofu in a bowl until it had the right still-chunky consistency and then fried it in 1 tsp of olive oil until it started to crisp up a little. This is not normal scramble practice in our house but it works in this recipe. He then added about 1/4 tsp of turmeric, 1/2 tsp of onion powder & 2 cloves of garlic smooshed in a press and fried for a further 2 minutes. He then added about 1 1/2 tsps of American style mustard before adding the best part, 1/2 of a cup of nooch. This got stirred in for a few minutes and then he seasoned the whole thing with S+P before adding 1 1/2 TBS of Alpro soya cream.
This didn't come out quite the same as the Bouldin Creek version and we think we needed to squeeze a little lemon into the scramble itself and fry the tofu for longer before adding any of the other ingredients, maybe 10 minutes rather than 5? I'm not sure. We're bad at writing recipes!
We love A LOT of nooch, you may not. If not this isn't the scramble for you. There are a million other scrambles out there so no worries, you'll find one you love.