Things you should avoid:
1. Taco Bell
2. Giving your son the pink Hello Kitty plate and your daughter the Red Cars plate at lunch time. This is a big deal.
3. Acid washed jeans. They’re not trendy. You should trust me, the fashion expert, who would spend her days in yoga pants if it were socially acceptable in an office environment.
4. Facebook. I’m getting irritated. Why are there constant updates from people I don’t care about?
Things you should embrace:
1. Yoga. Truth. I can actually do more than one push-up in a row now.
2. Fuzzy socks
3. Real books that you hold in your hands. I bought 3 today. First books I’ve bought in over a year. I’m kinda over the Kindle thing.
Yes, you heard me right. Tofu.
I feel like tofu is a very divisive subject, similar to Obamacare or sweet pickles. You either love it, or you hate it.
This recipe though? This recipe.
If you’re a self proclaimed tofu-hater, you will be not only singing my praises, but maybe even sending me cash. You know, so I can buy more yoga pants.
If you’re already a tofu-eating rock star, well, rock on, my friend.
I think the secret ingredient in this recipe is the tahini. You get a nutty, salty flavor that’s not at all reminiscent of peanut butter. It adds a delicious savory depth that’s just so good!
1. Press your tofu. Super important for texture.
2. Get your onions well caramelized.
3. If your tahini is super thick or hard, melt it just a smidge in the microwave so it blends in better.
I ate mine in corn tortillas, but it would’ve been great with a side of toast (if you’re thinking breakfast), or just ala carte.
And with my belly full of tofu, I’m off to put on some fuzzy socks and read a real book. It’s a good night.
Best Tofu Scramble
1/4 cup chopped onion
1/2 TBS olive oil
1 12 oz. package extra firm tofu
1/4 cup nutritional yeast
2 TBS tahini
1/2 cup baby kale or spinach
2 TBS hemp hearts
Salt and pepper to taste
At least an hour before you’re ready to cook, press your tofu to get all the water out.
When you’re ready to cook, in a medium frying pan, sauté your onion in the olive oil until caramelized.
Crumble tofu into a medium bowl, mixing in nutritional yeast, tahini and salt/pepper. Add to onion and cook until golden brown. Right before serving, mix in kale until slightly wilted. Sprinkle with hemp hearts.
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