This is the ninth in a series on how to get by as a vegan or vegetarian in rural Korea. ― Ed.

Returning to bean curd, this week we take on a breakfast, a winter soup and a cream sauce.

First on the list is “tofu scramble.” Forget eggs. Lightly cooked “sundubu,” or soft tofu, is a perfect breakfast over toast. Add cumin for flavor, turmeric for color, and salt and (black) pepper because they’re there. (Any two people’s tastes will differ so it’s best to add those two after cooking.)

Need something more? Sliced fruit or vegetables of any kind can easily accompany this dish. Veggies (cherry or sliced tomatoes, cucumbers) emphasize the savory nature, and fruit of any kind will add sweetness. Bananas, apples, strawberries ... it’s hard to go wrong.

Next, let’s make some warm soup. You may want to wait until fall or winter for this. But assuming you are tired of spinach salads by then, you can easily make a cream soup. Soft tofu and cashews with a pinch of lemon juice become like roux-thickened broth in the blender.

Cashews add a touch of fat that helps the sauce be more dairy-like. Don’t neglect them. If you don’t have them, almonds (or a nut blend) seemed to work for me; just be careful to avoid flavored nuts.

Lemon juice provides acidity, again imitating dairy or sour cream.

When making it, remember to leave room in the blender, seal it well, and press down firmly on the lid while mixing. Nothing takes the fun out of a meal like mild burns and a completely messed up kitchen, owing to a hot liquid explosion.

Provided you can avoid that disaster, the vegan cream soups are easier than the original ― no roux and endless slow stirring. You can find them on food.com or healthyblenderrecipes.com (try the search term: “vegan cream of spinach soup”).

Similar to this recipe, you can also attempt a faux alfredo. And by “you,” I do mean you alone. I have to admit that even when I was an omnivore, I could never get my white sauce right. But google “vegan alfredo” or “dairy-free alfredo” and see what recipes you can find. Again, a blender, nuts, and lemon juice are likely needed. Good luck, and if do you get it right, please email me some tips.

This column borrows heavily from others who have gone before. None of these ideas are truly mine. For cookbooks, I highly recommend anything by Sarah Kramer (www.govegan.net). When Web searching, just add “vegetarian” or “vegan” to your search term and you’ll find several hits. There are plenty of veggie and vegan websites out there, and though you may lack an ingredient or two here in Korea often you can skate by on “approximate” recipes, especially when you’re really longing for a taste of something other than red pepper and salt.

By Darren Bean!

Darren Bean! is a former prosecutor and lecturer in the department of Criminology at Chosun University. He can be reached at themagicbean@hotmail.com. The exclamation mark is part of his legal name. ― Ed.