Today, I am tired. Don’t ask me why, I really couldn’t tell you. So, I’m not feeling like my talkative ol’ self right now and will keep this relatively brief. This post was inspired by some mail that I received today, and I felt that making a sandwich of my own was highly appropriate. I looked around my fridge feeling a tad uninspired, when I spotted a block of tofu in the back! My first thought was smoky, but I feel like that’s all this blog has been lately so I went in another direction.
Marinated and baked tofu atop a little arugula, with a pile of sautéed onions, peppers and mushrooms on top. I added a little mashed avocado with garlic salt, but hummus would be great, too. Or, you could get a little weird (like I did) and lightly dunk your sandwich into the remainder of your marinade. It’s delicious, I promise.
Let’s talk about drinking for a moment, shall we? I really don’t drink very often, and lately, I have found myself not even finishing the beers that I start with dinner. So unlike me. I suppose that I just haven’t had the mindset nor the appetite for various liquors and brews (although, brews always sound better to me). But, every so often the stars align and I somehow I end up drinking double sweet tea vodkas (Dangerous!!) for a couple of hours and getting a bit giggly. Of course, that can only last so long before I wake up with a sweet headache and a little less coordination than usual.
It’s mornings like those where I hate to get out of bed, but I know that I need to get a good breakfast and some coconut water into my system. If you didn’t know before, coconut water is great for hangovers because it has lots of potassium; and it’s easier to get down than a banana. So, one morning, last week, this happened and I was yearning for a filling and savory breakfast. Clearly a smoothie just wasn’t going to cut it.
I tugged my refrigerator door open to find an assortment of fresh veggies and a block of tofu. Clearly, a tofu scramble was in my near future and I couldn’t have been happier at the thought of it. One problem I have with a block of tofu is that it’s not a single portion, but it’s kind of irritating (at least to me) to keep in around in a Tupperware container, just waiting to spoil. By adding a good amount of veggies and spices, this recipe is perfect for two people to share, even if you’re not hung over.
This month’s Vegan Food Swap, was incredible for me! I got totally spoiled by Sarah of Good Story Sarah with goodies from all over the Northwest. Upon opening the adorably papered box, I laid my eyes on a jar of tasty-looking curry paste, hell yes! It only got better from there, also included was a jar of vegan salted caramel (be still my heart), Hurraw chap stick (how did she know I was a chap stick fiend?), and some tangy Tahini sauce (which is delicious). Not to mention I had a bag ofSoy Curlswaiting for me near the bottom of the box, I’ve never used these, but have heard tremendous things, so I can’t wait. Last but not least, some adorable cards and graphics were included in the bunch! I may just frame the buffalo card because it is so damn cute.
Thank you, for everything, Sarah!! If you are interesting in joining in the fun of the Vegan Food Swap, go to Cat from the Verdant Life’s page that lists all of the specifics.
Now, onto the part where I get to try out my new Thai Curry Paste, which I was absolutely ecstatic to do. I’m a huge fan of curry, even though I don’t post many recipes for it here on VYA. I usually end up ordering it when I go to great vegan, Asian restaurants; or at PF Changs, they’re Coconut Curry Tofu is one of my favorites.
Instead of this being your typical thick-sauced curry, which I love so don’t get me wrong, I used So Delicious’s Unsweetened Coconut Milk for a lighter consistency. This makes for a yummy dish that has all of the flavor, but is still healthy for you. Because this made up mostly of vegetables, I feel that the serving size is relatively large; if you have a smaller appetite than I, maybe you could split it amongst three or four people instead of two.
A warm and flavorful curry that is still light and perfect for summer!
Ingredients
2 tsp. Coconut Oil
1¼ Cup White Onion, Cut into Slivers
1 Cup Carrots, Sliced into Thin Medallions
2 Cups Broccoli, Broken Up into Smaller Pieces
1 Cup Collard Greens, Chopped & Packed
1 Handful Roasted & Salted Peanuts
2 Cups Unsweetened Non-Dairy Milk (I used Coconut)
2½ Tbsp. Massamun Curry Paste
1 Tbsp. Fresh Lime Juice
1 Tbsp. Fresh Cilantro
Salt to taste
1 Block Organic Extra-Firm Tofu, Cut into ½” Cubes
Instructions
Begin by pressing the water out of your tofu for 20-30 mins. while prepping the vegetables.
Get one medium and one large pan out for sauteing. Melt 1 tsp. Coconut oil in the large pan over medium heat; once hot saute the onions until they are almost clear.
Place the carrots and broccoli in the same saute pan and cover for 5 mins., stirring every couple of minutes.
Melt 1 tsp. of Coconut Oil in the small pan at just over medium heat. When the pan is up to temperature place the tofu in it and cook each side of the cube for 3-5 minutes.
While the tofu is cooking, add the collard greens to the veggie pan and saute together until it starts to wilt. Whisk together the curry paste and non-dairy milk, then pour it into the vegetable mixture.
Add the lime juice, cilantro and salt into the pan as well and bring to a simmer over low-medium heat.
Once the tofu is done cooking, add it to the veggie pan and fully incorporate it into the mixture. Cook for an additional 10 minutes, taking the lid off of the pan for the last 5 minutes.
When time is up, give it another stir and serve hot with a wedge of lime.
I’m getting back into the swing of making more meals at home since Expo West seriously messed that habit up. I have quite a few samples still left over and have been trying to use/eat them up. I can definitely tell the difference in how I feel when I’m eating more pre-made, packaged food than when I have my fridge stocked with fresh produce and am cooking more frequently at home.
So, this morning, instead of eating a bowl of granola with some unsweetened coconut milk I decided to make a savory breakfast that I could put a little effort into and that was super filling. Originally, I was going to use the humongous leaves of Swiss chard that I have to wrap the tofu scramble mixture; but, they were just too coarse and bitter to eat raw because of how long they had grown. The problem was solved by chopping up the chard, throwing it in the scramble and wrapping everything up with a toasted tortilla. If you want to cut out a majority of the carbs, just eat the scramble by itself without making it a burrito.
This is a vegan food blog that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to photograph an event, test out a recipe, review your restaurant or just have a question you'd like me to answer email me at: veganyackattack@gmail.com!
