I just got back from a two day conference in Richmond hosted by the Bed and Breakfast Association of Virginia. The Association does a great job all year long of providing members with information and education, but the conference is also a great chance to catch up with your fellow innkeepers and really talk shop.

My dear Jonathan went with me this year, and on our three hour drive back home today we chatted away about all the great things we picked up and all the new ideas we had that we now want to implement here at the grand old inn.

One of the most exciting features of the conference this year was the first ever cooking contest, and I was a participant!  The criteria were that your dish had to be either vegan, gluten free, or dairy free.  There were five participants all together and we each could come in with our own recipe, but we only had 40 minutes to cook.  One other catch:  No equipment was provided by the facility so we had to come in with all our own gear.  That part was actually not much of a problem for me.  Remember, I spent 6 years as a professional stage manager and toured with a road show for 6 months and also worked in off site catering for more than seven years!   Now, the hotel had a problem with us tripping breakers when four hot plates, two toaster ovens, a griddle and an immersion circulator all got plugged into the same circuit!  But then, to the rescue came my dear husband, Jonathan. Remember, he had 10 years of experience running high end special event lighting for concerts and the like!

Well, I was still a bit nervous though come go time, as there were some pretty good chefs among my competition.  I was feeling really good during the event however, and had a great time talking with all the spectators as I explained my dish and answered questions.  Talking and cooking at the same time can be quite a challenge if you are not careful!

My recipe hit the trifecta for the recipe requirements in that it is both gluten free and vegan (and therefore dairy free). I made a Dijon and Chive Tofu Scramble. Don’t let the T-word scare you.  This is a great recipe and looks and tastes just as good as any scrambled egg dish you could ever make.  Plus, the benefit for most innkeepers is that all of the ingredients can easily be obtained at your local supermarket, just in case that last minute guest also has dietary restrictions.  This dish does not require a special trip the the natural foods store.

So, with all of that said, what you really want to know is how I did, right?  Drum roll please…….A very close second place!  I lost the top spot by just two judging points!  But, I was very thrilled with the outcome, and after handing out samples to the crowd, heard nothing but rave reviews on the dish.

Are you interested in the recipe now?  Give it a try, and let me know what you think!  And trust me, tofu can be delicious!

Waypoint House Dijon and Chive Tofu Scramble

Prep time: 5 minutes Cook Time: 20-30 minutes Servings: 4

¾ tsp Turmeric
½ tsp Onion Powder
½ tsp Salt
¼ tsp Garlic Powder
¼ tsp Pepper
1 Tbl Dijon Mustard
¼ C Almond Milk
2 Tbl Chopped Fresh Chives
(1) 14 oz block Firm Tofu
½ Tbl Olive Oil

Combine first 7 ingredients in a small bowl and mix well to create a seasoning slurry. If your tofu is packed in water, remove it from packaging, cut it into 6 or 8 slices, and pat it dry with paper towels. Heat the oil in a large sauté pan over medium high heat. When oil is shimmering, add tofu slices and fry 10-15 minutes, flipping half way through, until slices begin to brown slightly. Break up the slices with your spatula to begin to create a scrambled egg-like texture. Add the seasoning slurry and chives and cook another 10-15 minutes, stirring well so the tofu has a chance to absorb all the seasonings. Serve warm.

*For an entire gluten free and vegan meal, serve with freshly made home fries or hash browns and fresh fruit.