Insulated Jar & Sides #48

The carrot-tofu scramble from Vegetarian Times Complete Cookbook (1995), white short grain rice, and blanched broccoli.

I'm glad I gave this recipe a chance even though the mango couscous salad I tried from the same book was such a disappointment. The recipe was a little odd because it had so few ingredients and I was skeptical that it would have good flavor, but it did. The carrots gave the tofu their color, the soy sauce flavored it all well without the need for much more in the way of condiments (although I did use the "optional" sesame oil and sesame seeds), and it went really well with rice. It did seem like one had to cook it kind of forever (who stir fries grated carrots for 20 minutes!) so I skimped a little when it seemed to me enough time had passed, but other than that I made it as written.

And hey, look at me, gluten free twice in one week.


  1. Twenty minutes is a long time for grated carrots! But otherwise sounds like it was a solid recipe. It still surprises me sometimes how my flavour simple recipes can have. Or I should say, certain simple recipes.

  2. That's great that you had better luck with this recipe; it looks like a lovely lunch!


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