John Robinson – “JR’s Epic Tofu Scramble”

Admittedly, so far the Big Rap Cookbook hasn’t catered well to our vegan friends. Never fear! We invited John Robinson to the Big Rap Cookbook kitchen to set things rights with his Epic Tofu Scramble!

What memories of food do have growing up?
In my family both the men and women could cook so I always knew cooking as an enjoyable, social event with family and friends. There were lots of family gatherings where we would have pot luck style get-togethers and share food and laughs.

Have you got any favorite food bars/references in music?
Yup that’s Easy! Dead Prez Be Healthy! I was going to take yall way back to Boogie Down Productions EDUTAINMENT Album but this is literally my fave:

“I’m from the old school, my household smell like soul food, bro
curried falafel, barbecued tofu
no fish though, no candy bars, no cigarettes
only ganja and fresh-squeezed juice from oranges”
– Stic Man of Dead Prez (Be Healthy)

“Yellow Grits, Sauteed Veggies & Rice Paper Bacon :-)”

Quick Fire Round:
Pastrami or Salt beef? Neither (Vegan Stylee)
Mashed potatoes or Mac and cheese? Mashed Potatoes
Bagels or Doughnuts? Whole Wheat Everything Bagel for sure.

Born in South Bronx and raised in New Jersey, do you have any favourite food spots you visit when you’re back home?
Yes for sure In NJ my fave spot was a West Indian Restaurant in New Brunswick, NJ called Green Grotto, unfortunately they are no longer open. My NY restaurant would be VP2 aka Vegetarian Paradise and more recently Champs in Brooklyn.

You gotta pick a meal to eat everyday for the rest of your life – what is it?
Yellow Grits, Sauteed Veggies & Rice Paper Bacon 🙂

JR’s Epic Tofu Scramble


8 ounces extra firm tofu
2 tbsp of olive oil
½ onion, diced
1 clove of garlic diced
½ red pepper, ½ green pepper diced
2-3 cups of chopped veggies (broccoli, kale, tomatoes, mushrooms etc.)
3 tbsp of nutritional yeast
½ tsp of turmeric
2 tbsp of liquid aminos
Add sea salt and pepper to taste


1. Squeeze tofu dry using a Tofu press or slice the tofu and press dry it with paper towels.

2. While the tofu is draining, combine dry spices in a small bowl, adding enough water and liquid aminos to make a pourable sauce. Set aside.

3. Heat skillet, add 2 tbsp olive oil, a clove of garlic, onion and peppers. Season with a pinch of salt and pepper and stir. Cook until softened – about 5 minutes.

4. Using a fork, mash/crumble tofu into bite-sized pieces.

5. Move the veggies to one side of the skillet and add tofu. Sauteé for 2 minutes and add sauce, pouring mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

6. Serve immediately with the breakfast potatoes, pancakes, waffles or just with toast.



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