One of the oddest parts about Mr. Pea being away at grad school is figuring out what to cook. In the summer when he was gone, I spent a lot of time outside and a lot of dinners upstairs. This term has been off to a quieter start as many people are still wrapped up in their holiday trips and events, and since I had lunch out with a friend yesterday who was in town to see his family, I ate my leftovers from the night before for dinner, leaving me with two meals to cook today. Trying to stay on the healthy path means that I am not just running down to Whole Foods for their yummy slices of pizza. Looking around my own house, I had a bunch of potatoes, a third of a red bell pepper, and and a block of tofu. I roasted the potatoes in the oven and used the rest to make scrambled tofu, which is amazingly tasty. I might even have it for breakfast tomorrow–it’s well-suited to that. The recipe comes from Dr. Andrew Weil, a well-known health guru. Here’s the cut-and-pasted ingredient list, more or less, from the original site: http://www.wchstv.com/gmarecipes/scrambledtofu.shtml.
I began by sauteeing all the onions, peppers and garlic in the olive oil for two minutes; then add the tofu, drained and crumbled into the pan, the turmeric, salt and pepper and soy. Stir about and after a few minutes, you’re done!
Yum! And nutritious. A double-win.