Good Evening Friends!
Today was an pretty uneventful day in the retail world…no instances of shoplifting or unhappy customers, which is ok in my book! Getting used to eating lunch after 1pm is a hard adjustment for me since I usually am hungry by 11am. By the time I got to lunch I was pretty hungry, and here is what I ate:
Broccoli, cauliflower, the last of my homemade hummus, a couple of dried apricots, Special K multigrain crackers, and half of a Nature Valley cinnamon bar (I ate the other half in the back of the store to tide me between breakfast and lunch.) Produce and other meal components are running low because it is grocery week, but we are making due!
I usually walk to and from work, but Brian was just hanging out at the apartment so he was nice and picked me up! On our way back, we noticed that there was something going on outside of the Sheraton (our wedding reception venue) because there were a ton of news stations, the street was blocked off by police cars, and there was a giant dark colored bus with blackened windows. Brian and I immediately turned on the news after we got home, I searched online…and we both found nothin’! I guess I’ll have to watch in the morning to see if something pops up then!
Tonight’s dinner was completely experimental. When I went grocery shopping two weeks ago I purchased a block of tofu on a whim. I had no plans for the tofu, but I knew that I wanted to try it out. Since it is grocery week, the pickings are a little slim as to meal options, but the tofu was still in the fridge. I quickly looked up a couple of tofu recipes to see what I could even do. Tofu scrambles was something that had stuck out in my mind, and after glancing at this recipe and this recipe I felt inspired to do some magic in the kitchen.
Brian’s opinion is really what dictates whether or not I share the recipe with you, and he couldn’t stop talking about how great it tasted! Here is what I came up with:
Salsa Tofu Scramble on a Whim
- 1/4 cup chopped red onion
- 1 clove garlic chopped
- jalapenos to taste
- 2 cups of spinach
- 1 block (2 servings) of tofu chopped into small pieces and drained of most liquid
- 1/4 cup chopped tomato
- 1/4 cup of salsa
- 1 tsp cumin (or more to taste)
- 1 tsp garlic salt
- salt and pepper to taste
- Cheese (optional, Brian’s had lots of cheese)
First, press and drain all of the liquid out of the tofu. Many methods I read about took about an hour, which was way too long for me. I simply placed the tofu on a plate and pressed it with paper towels rotating the top and bottom. I then cut it into cubes and placed them on a paper towel and placed another paper towel on top of the tofu and pressed all of the liquid out.
I then added the chopped onion and garlic to a heated pan and sauteed it for about 3 minutes until tender. (I didn’t use any water or oil and it turned out fine). Then, I added the spinach and spices to the mix and cooked it through until it was wilted. After the spinach was wilty, I added the tofu and tomato. Stirring occasionally, I cooked it on med-high heat for about 3 minutes before adding the salsa. Continue to cook and stir occasionally until most of the liquid from the tofu is gone and it tastes yummy (now I’m getting technical!).
I didn’t want cheese in mine so I put my half on a plate. I then added some healthy queso
to Brian’s half and topped it with more cheddar cheese.
Seriously, this meal was so great and tasted kind of like scrambled eggs! I will for sure make it again, and experiment with different flavors. I think curry would be yummy 😉
Now, Brian and I are off to watch a movie and drink some Riesling :)…he isn’t in the mood to study, so I told him “I guess I can finish the grocery list tomorrow” I hope he picks out a good movie to watch!
PS…Check out Chocolate Covered Katie’s blog to enter her giveaway for Larabars!!