{"id":26735,"date":"2012-10-17T21:54:53","date_gmt":"2012-10-18T01:54:53","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26735"},"modified":"2012-10-17T21:54:53","modified_gmt":"2012-10-18T01:54:53","slug":"scrambled-tofu-breakfast%e6%9c%9d%e9%a3%9f%e3%81%af%e3%82%b9%e3%82%af%e3%83%a9%e3%83%b3%e3%83%96%e3%83%ab%e3%81%a7%e2%99%aa","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26735&lang=en","title":{"rendered":"Scrambled “Tofu” Breakfast
\u671d\u98df\u306f\u30b9\u30af\u30e9\u30f3\u30d6\u30eb\u3067\u266a"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Scrambled “Tofu” Breakfast<\/strong>
\nOctober 13, 2012<\/em><\/p>\n

The idea initially came from Ms. Isa Moskowitz’ vegan cookbook. I was somewhat skeptical about making breakfast with scrambled “tofu”, but I actually loved it! When I was enjoying this breakfast I suddenly remembered that this dish was not totally new to me. Cooking “scrambled” tofu with vegetables like this is called “champroo (spelling???)” in Japanese and it’s a popular local food of Okinawa, the southern island of Japan.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u671d\u98df\u306f\u30b9\u30af\u30e9\u30f3\u30d6\u30eb\u3067\u266a<\/strong>
\n\uff12\uff10\uff11\uff12\u5e74\uff11\uff10\u6708\uff11\uff13\u65e5<\/em><\/p>\n

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\n\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Scrambled “Tofu” Breakfast October 13, 2012 The idea initially came from Ms. Isa Moskowitz’ vegan cookbook. I was somewhat skeptical about making breakfast with scrambled “tofu”, but I actually loved it! When I was enjoying this breakfast I suddenly remembered that this dish was not totally new to me. Cooking “scrambled” tofu with vegetables like […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,20],"tags":[],"class_list":["post-26735","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-tofu"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26735"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26735\/revisions"}],"predecessor-version":[{"id":33633,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26735\/revisions\/33633"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}