Sunday, March 18, 2012

This Time I Mean It (And the Best Tofu Scramble Recipe Ever)

Okay, I am back for good this time. It was never the actual act of blogging that I couldn't do; it was the act of doing blog-worthy things in real life. But ever since getting pretty excited about life's simple pleasures over my winter break from school... I have really been impressing myself, if I may say so. I have been working towards a lot of goals I feared before--right now, I am doing an internship with a vegan organization as I finish up my BA. I am more in touch with my creative side, I feel more in touch with nature, and I have really been feeling motivated to eat a more natural, whole foods diet. I've even been spending time with much more positive people, and that has reinforced my ideals a lot!

Anyway, I was planning on entering a PhD program for psychology, but I didn't get into any. I would try again next year, but even before the interviews I had been thinking a career in academia probably isn't for me. Now, I don't know what is for me, so I will be doing some exploring. I have no idea what I will be doing after graduation, but I know what I WON'T be doing: working at a high-paying job! So I have a feeling that this blog will become ever more relevant as I work my way towards independence and a life that I can actually be proud of. I think blogging is a great way to interact with other people on the same journey, or who are further along and have something to share.

Now, without further ado, here is the best tofu scramble recipe I have ever tasted! (And I've had a lot! Still, your taste buds may vary.) Something was missing in my old recipe, so I referred to several other people's recipes for some possible improvements, especially this one, and here is what I came up with:

Makes 2-3 hearty servings

-1 package extra firm tofu
-1 package frozen spinach
-3-5 small mushrooms (depending on preference)
[Feel free to sub in, add, or omit different vegetables]
-3/4 tsp. turmeric
-1/2 tsp. onion powder
-1/2 tsp. garlic powder
-1/2 tsp. salt
-1/4 tsp. pepper
-1 tbsp. nutritional yeast (I like a nooch' flavor)
-A small splash of oil, optional

1.) For best results, drain/press your tofu before using. I usually do not do this, but I know that my food would taste better if I did.

2.) Steam your spinach before using. You actually don't need a steamer or even any water to do this, because I find that there is enough moisture in it. Make it in a regular pot on medium heat, with the lid open just a crack. Just make sure you keep your eye on it, stirring frequently (and flipping it over regularly while it's still frozen). When it's heated through (i.e. no frozen clumps), turn off the heat, separate the spinach as best you can with a fork, and leave it in the pot with the lid while you do everything else.

3.) Saute the mushrooms in hot water (just one very thin layer on the bottom of a pan), on medium heat. You can use oil, but it's really not necessary. Stir regularly. This should only take a couple of minutes, but wait until the mushrooms become fragrant and start to brown.

4.) Crumble the tofu over the mushrooms, and then add all remaining ingredients (besides the spinach) on top. The oil will improve the taste, but omitting it will not ruin the dish. Mix well.

5.) Turn the stove back onto medium heat and cook until heated through, stirring occasionally. This should take 4-5 minutes.

6.) Eat your masterpiece... but not in one sitting.