I am exhausted. It has been a crazy week at work, and I'm just plum worn out. After a pretty go-go-go day yesterday, I was driving home at 11pm from a co-ed soccer game, and the windshield wipers decided to stop working. Which is not really an ok thing when you live in Oregon. As I climbed into bed around midnight I whispered to Graham, who had been in bed since 9, that there might not be wipers for his drive to work at 4 am. Then I spent the next hour worrying about how he would get to work if it was pouring rain and he couldn't see. So I got up, checked my email and facebook, then read blog after blog (oh yeah, I did a quick search for what to do when your wipers don't work too). I climbed into bed after 1, woke when Graham left, then woke an hour later when Gilda puked, then at 7 when Graham called. I slept in till 9:45. That's so unheard of for me. But you know what, I feel pretty darn good now. And I've got a long week ahead...
I realized a couple weeks ago, and admitted to myself, that I don't really like eggs. I don't like them scrambled, and only sometimes fried. So I decided I'm going to stop eating them. (Ok I'll still bake with them, and hard boiled is ok too). This morning I decided to find a good tofu scramble. Graham brought home Veganomicon, "the ultimate vegan cookbook", from the library a couple months ago, and I was a little skeptical. I like the concept of veganism, but I like cheese more. After a few weeks of making some really solid recipes, I was a fan. I looked for it this morning to find a good tofu scramble, and alas, the book is gone. That's what happens I guess when you get cookbooks from the library. I did find this recipe online from Kitchenist. It made a long morning of finding blown fuses and digging under the hood of the car a little easier on Graham (and a late morning seem a little less wasted for me). Enjoy!
|Pressing the tofu|
(my modifications are italicized)
250g tofu (whatever type you like, I used firm)
1 Tbs. olive oil
1/2 a small yellow onion, coarsly chopped
artichoke hearts (I got them canned from Trader Joes. Who has this on hand in the pantry?!?)
1/2 cup frozen peas
1/4 tsp. turmeric
1/4 tsp. paprika
1/4 tsp. chili powder
1 Tbs. soy sauce (I skipped this)
1 Tbs. finely chopped parsley
sea salt and black pepper, to taste
Drain the tofu and wrap it in a tea towel for 10 minutes or so, while you get on with chopping the vegetables. Crumble roughly into a bowl and set aside.
Heat the olive oil in a nonstick pan over medium heat, and add the onion. After a minute or two, add the frozen peas, and continue cooking for another 3-5 minutes, until the veg are cooked but still have bite. Stir in the spices. Add the tofu and turn the heat up a little; scramble gently until everything is coated well in the spices. If you’re using it, add the soy sauce at this point. After 2-3 minutes, remove from the heat and add the parsley, salt and pepper. Serve immediately.