Amy’s Organic Tofu Scramble in a Pocket Sandwich

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Though I have never been a fan of scrambled eggs (repulsed by them really), the concept of a tofu scramble has always intrigued me.  Since I had yet to venture preparing this meal myself, Amy’s Pocket Sandwich seemed like a good option for trials.

Amy's Tofu Scramble

Like all of Amy’s frozen entrees, there were both conventional oven and microwave instructions.  Since hunger strikes with vigor, and time is limited in the morning, I not surprisingly opted for the two-minute nuke.  Luckily, all of the contents seemed to cook up well in such an environment, much unlike the unpleasant nature of reheated scrambled eggs.  For my less than average size, I do have a rather voracious appetite around breakfast time.  So I opted to make it a complete meal, enjoying the Tofu Scramble with two of Amy’s new no-soy Breakfast Patties.  The Breakfast Patties took just 8 minutes in the fry pan, pretty much preparing themselves while I made the Tofu Scramble and quickly picked up the kitchen.

The pocket itself reminded me more of a thick and bread-y tortilla than a pita pocket, which in my opinion was a tasty bonus.  Wrapped neatly around the scramble filling, it was very soft and pliable throughout, with some light cracker-like crisping on the ends once heated. 

The filling was flavorful, though not flavor injected.  Actually, had there been some hot sauce handy, I may have added a dash or two, even with my mild to medium taste buds.  The scramble gave an excellent appearance of scrambled eggs with a relatively similar taste and texture to boot.  However, I preferred this tofu mixture to eggs, as it didn’t turn gummy as it cooled.  The package notes that this pocket is made with organic shiitake mushrooms and red bell peppers, and I can vouch that it is.  Not little almost invisible bits, but actual slices of shiitake throughout and a smattering of diced bell peppers, which offered mostly visual appeal. 

Amy's Tofu Scramble

When I finally lifted the box to read the ingredients, I was a bit surprised.  Though flavorful, it is almost as if Amy’s practiced the Chinese cooking style of merging various ingredients to create a simplistic and unified taste.  Organic tamari, jalapenos, evaporated cane juice, turmeric, spices … so many ultra-flavorful ingredients, yet the resulting product was fairly mild, and suitable for the breakfast hour when an injection of garlic may be less than welcome. 

For myself, I enjoyed this product, and wouldn’t hesitate to eat it again if offered.  However, since I didn’t start as a scrambled egg fan, there are other Amy’s products that spark my appetite a bit more. 

My Extra Notes & Tips:

  • That’s right, this product is darn close to completely organic.  This is not your normal pocket sandwich.  All of Amy’s products taste like REAL FOOD, because they are.  No trans fats, preservatives, MSG, and all ingredients are non-GMO.
  • The Tofu Scramble Pocket is an excellent source of protein (11g) for its modest 180 calorie and 6g of fat profile.  Since it is a bit high in sodium, as most convenience foods are, I would recommend this for an occasional meal-on-the-go, rather than a daily breakfast.  Of course, mixing up your breakfasts is always a good idea.
  • INGREDIENTS:  TOFU(FILTERED WATER, ORGANIC SOYBEANS, NIGARI[MAGNESIUM CHLORIDE, A NATURAL FIRMING AGENT]), ORGANIC WHEAT FLOUR WITH ORGANIC OAT BRAN AND WHEAT GERM, ORGANIC ONIONS, FILTERED WATER, ORGANIC BELL PEPPERS, ORGANIC SHIITAKE MUSHROOMS, ORGANIC TOMATOES, ORGANIC EXTRA VIRGIN OLIVE OIL, ORGANIC BROCCOLI, SEA SALT, ORGANIC HIGH OLEIC SAFFLOWER AND/ OR SUNFLOWER OIL, ORGANIC EVAPORATED CANE JUICE, ORGANIC TAMARI, ORGANIC JALAPENO PEPPERS, YEAST, SPICES, TUMERIC. CONTAINS SOY AND WHEAT.

Where to Purchase:  See Amy's website for a store locator.  Amy's products are distributed in the U.S., Canada, the U.K., and Thailand, though I am not sure which countries (outside of the U.S.) are currently carrying this product.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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