The very first thing I should say is that Tofu Scramble is not supposed to be eggs; it is supposed to be tofu, scrambled. That said, it is lovely for breakfast, especially in the winter when hens lay far fewer eggs and decent ones can be hard to come by. This scramble is essentially a variation on a recipe for ‘Stedda Scrambled Eggs' (honest!) from a wacky cookbook I believe was culled from the deep, dirty bins at the Southie Goodwill – where you could buy hardcover bestsellers for 2 bucks, before they came out in paperback – thanks to a total lack of competition, and the absolute lack of appeal of said deep, dirty bins. This book is called The American Vegetarian Cookbook: From The Fit for Life Kitchen and it is a riot. I totally thought it was a throwback, leftover from the healthfood craze of the 1970?s, but when I finally looked at the copyright, I was shocked to see the 1990 publication date. I have probably owned it since about then, and it has always looked like it has been living real hard since 1973. <br />

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