{"id":43229,"date":"2017-04-11T21:33:22","date_gmt":"2017-04-12T01:33:22","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=43229"},"modified":"2017-04-11T21:40:55","modified_gmt":"2017-04-12T01:40:55","slug":"tofu-scramble-breakfast%e8%b1%86%e8%85%90%e3%82%b9%e3%82%af%e3%83%a9%e3%83%b3%e3%83%96%e3%83%ab%e3%81%aa%e6%9c%9d%e9%a3%9f%e9%a2%a8%e6%99%af","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43229&lang=en","title":{"rendered":"Tofu Scramble Breakfast<br>\u8c46\u8150\u30b9\u30af\u30e9\u30f3\u30d6\u30eb\u306a\u671d\u98df\u98a8\u666f"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43230 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/47-1.jpg\" alt=\"47\" width=\"510\" height=\"717\" \/><\/p>\n<p>I love our rustic dining table.<\/p>\n<p>We bought it when we moved into our condo in the city.<\/p>\n<p>When we lived in the suburbs we had a glass-top table.<\/p>\n<p>Although it was pretty, I never liked that I had to be very careful whenever I had to put anything on the table.<\/p>\n<p>So when we moved and decided to replace most of the furniture, I knew I wanted something durable as well as cool-looking.<\/p>\n<p>And this was perfect!<\/p>\n<p>We usually don&#8217;t eat at the dining table.<\/p>\n<p>We eat typically at the kitchen island or on the couch in the living room, but I do like it when the table is set for a meal at the dining table, and I try to do it at least once a weekend.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43231 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/52.jpg\" alt=\"52\" width=\"510\" height=\"717\" \/><\/p>\n<p>The tofu scramble is one of my favorite breakfast dishes.<\/p>\n<p>This is so good!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43232 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/51-1.jpg\" alt=\"51\" width=\"510\" height=\"717\" \/><\/p>\n<p>The tofu scramble was served with sauteed green peppers, roasted tomato, and Japanese sweet Satsuma hash.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43233 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/55.jpg\" alt=\"55\" width=\"510\" height=\"717\" \/><\/p>\n<p>This is my husband, commenting on the placemat.<\/p>\n<p>Oh, I think he was asking me if I made these.<\/p>\n<p>Well, I didn&#8217;t make them, but these are certainly something I would love to make myself.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43234 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/61.jpg\" alt=\"61\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/61.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/61-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>In case you&#8217;ve never tried Japanese Satsuma potatoes, I wanted to show you what it looks like.<\/p>\n<p>The skin is dark red, and the inside is white.<\/p>\n<p>It tastes sweet, and you can cook it in many ways, roasting, braising, boiling, steaming, etc.<\/p>\n<p>I like Satsuma potato because of its sweetness and &#8220;not so wet&#8221; texture.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43235 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/48.jpg\" alt=\"48\" width=\"510\" height=\"717\" \/><\/p>\n<p>Happy Tuesday everyone.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love our rustic dining table. We bought it when we moved into our condo in the city. When we lived in the suburbs we had a glass-top table. Although it was pretty, I never liked that I had to be very careful whenever I had to put anything on the table. So when we [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,22,20,28,29],"tags":[],"class_list":["post-43229","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-potatosquash","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43229","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=43229"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43229\/revisions"}],"predecessor-version":[{"id":43244,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43229\/revisions\/43244"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}