I’ve sorta been experimenting (not necessarily on purpose) with vegetarianism lately. My friends call me a “weekday vegetarian”, which I suppose is pretty accurate. Ever since I did my raw challenge, meat just hasn’t had the same allure. I went from eating some form of animal protein at every single meal to generally one meal containing a high quality source of protein. This has sort of evolved to eggs and/or tofu with dinner and fish on the weekends. It’s been about 3 weeks now where I haven’t had any meat, and it’s been on my plate at least 3 times, I just have no taste for it. I’ve heard of this happening to people before, but I never imagined it would happen to me!
Luckily i LOVE my veggies and it gives me a chance to experiment more with different ingredients. Tonight I played around with tofu and the results were fantastic.
Curried Tofu Scramble
Serves Two
Ingredients
1/2 Block Extra Firm Tofu*
1/3 c Bell Peppers, chopped (I used red and orange)
1/2 c Sliced Carrots
1 1/2 tsps Bragg’s Liquid Aminos
1/4 tsp Turmeric
1/2 tsp Curry Powder
1 Tbsp Nutritional Yeast
1+ cup Spinach, Torn
Instructions
Step 2 Use your hands and crumble tofu into pan. Stirring often, saute until liquid has evaporated and tofu begins to brown.
Step 3 Add all ingredients, except spinach, and stir until combined.
Step 4 Add desired amount of spinach and cover until spinach is slightly wilted.
Step 5 Remove from heat and serve.
I added a nice side (ok, ok, half-a-plateful) of broccoli to mine. Yum!
