Meatless Monday – Tofu Scramble

Tween and I had a nearly perfect week while the Big Guys were away.

With a good balance of (age-appropriate) work and activities and play, alone-time and friend-time, and a huge stream of quiet flowing throughout, we thoroughly enjoyed each day and, at week’s end, we both felt productive and well-rested.

One thing on which we did not spend a lot of time: cooking. I made a couple quick-and-easy family meals (ramen, roasted veggie spaghetti) that provided leftovers. We ate one dinner out with a friend and again came home with leftovers.

For my own enjoyment, I made a tofu scramble that, along with some leftover roasted potatoes, made for several scrumptiously satisfying meals.

When we moved to the Bay Area more than a decade ago, I asked around for breakfast place suggestions. Repeatedly I heard about Rick & Ann’s, which–despite the 20-minute drive and at least 20-minute wait time–has become one of our family’s favorite special occasion spots.

Each of us has a favorite order, the thing we get every time, and mine is tofu scramble. Over the years I have kept my eyes peeled for a copycat recipe; I tried one that looked okay, but wasn’t.

I recently discovered Kathy Patalsky’s recipe in Healthy Happy Vegan Kitchen. With just a couple of tweaks (add fresh garlic and ginger and curry powder, skip maple syrup), this is as close as I’ll come to the real deal.

Even better? It’s so easy! Start to finish, I think it took less than fifteen minutes.Tofu Scramble
Serves 4

12 oz firm or extra-firm tofu
1/2 c diced onion
1/2 c other veggies (bell peppers, mushrooms)
2 cloves garlic, minced
1″ thumb fresh ginger, peeled and minced
1 c spinach, rough chopped
1 Tbsp soy sauce
1/3 c nutritional yeast
1/2 tsp ground turmeric
1/2 tsp curry powder
salt/pepper to taste
Green onion and/or cilantro to top (optional)

Drain tofu, then wrap it in paper towels between two plates, weighted to press out extra liquid. Set aside while you gather ingredients and chop veggies.

In a large pan, saute onion for 3 minutes; if necessary, add 1/2 tsp water to keep onion from sticking. Add other veggies, garlic and ginger and saute for additional 2 minutes.

Add tofu. Either break the block apart with your hands as you add to the pan or (easier if you have it) use a potato masher to break the tofu into bits. Add spinach and remaining spices and stir occasionally until spinach wilts and scramble warms through. Taste and adjust spices as desired.

Top with green onion and/or cilantro, and serve with roasted potatoes or potato-veggie hash and whole wheat toast.

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Meatless Monday – Golden Wellness Smoothie

I love a quiet, lazy, summer weekend! Going to bed early with a good book, the fan gently whirring its white-noise breeze through the warm night. Sleeping as long as necessary and still waking early-ish. Caring for pets while the coffee drips; sipping coffee and Bible: flowing, life-giving streams, both.

Gearing up for a workout or, if not too hot, a dog-walk around our lovely neighborhood. Two days in a row scorched, which makes me (and pooch) extra grateful for lower temps and a slight breeze. I laugh that the dog knows, once I indicate left or right at the bottom of our street, what our route will be. She anticipates, pulling slightly, her favorite sniff-and-water spots. I watch the progress on landscaping or home reno projects; I look for newly bloomed flowers since our last stroll. I pray for neighbors I know living in houses we pass. Sometimes I remember to pray for neighbors I don’t know.

I breathe deep the beauty of this quiet, suburban town. The undeveloped ridge lines, the California bleached-blonde hills, the deep green trees. The bright blue cloud-dappled sky. As we pass I greet neighbors walking and running, some with their own dogs. We pause briefly for a quick hello with a mother-daughter duo jogging to the local pool for a swim—it is, truly, a gorgeous day.

Summer has a golden glow.

As a kid I was a huge fan of the ice cream truck that inched through our neighborhood, tinny canned music popping through bad rooftop speakers announcing its delicious approach. Yum… What would I get this time? An Astropop, a Fudgesicle, a Creamsicle?

These days, I lumber up and down neighborhood streets, stepping-in-time to tunes thumping through my earbuds. And still, sometimes I anticipate a delicious cold treat to enjoy at home.

A healthy one, to boot. One that can truthfully qualify as Breakfast, Lunch, Snack or Dessert: you choose!

A few weeks ago at the library I picked up Healthy Happy Vegan Kitchen by Kathy Patalsky. I am loving it! Although I try to get most of my books from the library, I’m tempted to buy this one.

And while I most often make a green smoothie (meaning my smoothies almost always have spinach in them), the Golden Wellness Smoothie has fast become one of my new fav’s. It’s perfect for summer’s golden-hot days!

I described it recently as “spicy ice cream” with a hint of Creamsicle. It might not have appealed to the little girl waving a dollar at the Ice Cream Man, but it sure appeals to me now!

Here’s the thing: most of those ingredients are in my house at most times. My kids love bananas, but only for that hot second between too-green and spotted. Once spotted, I peel them, cut them in half, and stick them in a freezer bag. I can defrost a few for banana bread or add them to a smoothie. We all like oranges, but if you buy a big bag and don’t get to them fast enough, the peel loses appeal. So I cut the peel off and toss it in the blender (Kathy recommends freezing oranges, too; I haven’t tried that yet, but I will next time I buy a bag of oranges). Almond milk is our go-to milk (I add a teaspoon of pure vanilla extract to this smoothie since I always buy unflavored non-dairy milks); maple syrup our go-to sweetener; spices always on hand (mine need to be restocked, actually).

Golden Wellness Smoothie
1 serving

1 large orange, fresh or frozen
1 c vanilla almond milk–or 1 c almond milk + 1 tsp vanilla extract
1 banana, fresh or frozen
1/2 tsp maple or agave syrup
1 tsp turmeric powder
a few pinches of cinnamon
a pinch of cayenne

Blend from low to high speed in a good high-speed blender. I add a handful of ice to make it super-duper extra-frosty cold, which might require adding another glug of almond milk to make it blend properly.

Go check out Kathy’s blog and buy her book. Good stuff, I’m telling ya!

 

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