i couldn’t think of anything that i could piece together from the mickey’s kitchen for a suitable vegan breakfast, so i ended up staying home and making my own tofu scramble and roasted potots*. luckily, my vegan culinary adventures didn’t start this month, so i had kala namak (black sea salt) to add to the tofu, which imparts a little sulfur/eggy flavor to the dish. i used silken tofu, so the texture was a little softer than had i used tofu in water. i never buy that stuff cuz it doesn’t have the shelf life of the silken variety.
i made dal yesterday like i said i would. the lentils disintegrated on the stove while i was chatting with mom outside, so i threw a can of chickpeas in. it’s a little spicier than normal, with the added jalapeno, so i found some naan to aid in cooling down the mouth.
* i like to make up words, this is one of them.