I know that Thankgiving has already passed in the US (and is looooong past here in Canada), but before I get to anything else, I want to express my own thank you. THANK YOU to all of you, amazing DDD readers, for hanging in and continuing to visit this blog even though my appearances have been pretty scarce for the past couple of weeks.
Where have I been, and what have I been doing, you ask? Well, this will give you an idea:
[How to photograph a piece of coffee cake. Oh, and finally–a practical use for my Magic Bullet!]
Yep, that’s right: basically, every spare moment of my waking life has been devoted to either testing recipes for the new cookbook, or baking recipes for the new cookbook, or photographing recipes for the new cookbook (well, more correctly, watching the photographer photograph recipes for my new cookbook–I did all the styling, though!).
The shoot this past Sunday basically took the entire day (sorry, Girls, for leaving you alone with Dad for so long). Since this is also crunch time at the college where I work, that means little time for much else, unless I forgo sleep (actually, I tried, but it seems I just can’t pull those all-nighters like I used to in my 20s any more. Boo hoo.).
All this to say, dear readers, that I hope you’ll forgive me if I’m a little absent from the blog over the next couple of months. Posting may be a little less frequent and you may see a few more “Flash in the Pan” recipes than usual. In the end, though, once I return full force, I’ll be able to deliver what I think is going to be a stellar allergy-friendly and vegan cookbook, with smashing photos! Can’t wait to share a sneak peek once I have some of the final edits done!
They do often say that writing a book is like giving birth–which brings me to a topic I’ve been thinking about quite a bit lately: babies. In fact, babies have featured prominently both in my thoughts and in my life over the past few weeks (no, no, silly, not in that way! No changes to report in the DDD household. Now that would be a medical miracle, wouldn’t it?). 😉
I have, however, been watching from the sidelines and sharing the excitement as my friend Eternal Optimist’s daughter has gone through her first pregnancy; I learned Sunday that said daughter gave birth to a beautiful girl, making my friend a first-time grandma. I’m thrilled for them both. (But here’s a question for parents out there: are all babies this much bigger these days? The infant weighed in at nine pounds four ounces–seems gargantuan to me!). I also came across this thought-provoking post by Janae about why she chose to have a family while others choose not to (and I shared in the comments why The HH and I remain childless). Her post is well worth a read.
All this baby-talk* reminded of when a high school chum, the first in our group to get married, had her first child. We were in our early twenties at the time, and the rest of our clan continued on with university, orientation parties, pub crawls, residence shin-digs, part-time jobs, cramming for exams, end-of-term parties and vacation parties. During one conversation, my friend mentioned that some days, she didn’t even have time to shower. As a 20-something, at the time, I thought, “Really, now! I mean, that would only take 20 minutes out of her day. Seriously, she must be exaggerating.” But today, as a 50-something birthing my own culinary “baby,” I’ve come to understand that sentiment. With full days of baking followed by 11-hour photo sessions (bye-bye, weekend!) and recipe testing most evenings on top of my full-time work at the college, life is very full (don’t worry if you ever get close to me, though–I do still shower.).
Well, given my chaotic schedule these days, I’ve begun to rely more and more on old standbys and quick, simple meals. This tofu scramble is one of them. Ready in less than 30 minutes, perfect for brunch or a light dinner, it’s by far my favorite tofu scramble recipe, ever. And I would never have remembered to share it here with all of you if I hadn’t recently written about the concept of “lost recipes”, as it falls into that category.
This is my variation of a recipe from the Moosewood Classics cookbook, one of the first veg recipes I made from one of the first veg cookbooks I ever bought. We make this scramble at least once a month, and have been doing so for the past dozen years or so. In the early days, when the HH was still flush with new love and wanted to please me on every little thing, he dug in enthusiastically along with me. However, ever since he swore off tofu, I tend to savor it all on my own–and it lasts quite a few days. The recipe is extremely versatile, too, since you can switch up the type of curry paste you use (either Indian or Thai, or Chinese. . . possibilities are endless). I prefer mine fairly spicy, but again, the level of spice is up to you.
Whether your own schedule is, like mine, heading toward warp speed, or whether it’s more like a secluded beach in Bermuda, this is an ideal dish to serve for Sunday brunch (and enjoy leftovers the rest of the week). And with baked goods overflowing in my kitchen lately, I’ve certainly been grateful for a plate of this scramble ready to go over the past few weeks!
* As in, “Talking about babies,” not as in, “Ga ga goo goo.”
Curried Tofu (Adapted from Moosewood Classics)
With its hearty, savory flavors and high protein content, this tofu works equally well as a breakfast or brunch scramble, or the main attraction on a dinner menu.
1 block (about 1 lb or 450 g) firm or extra firm tofu, pressed if possible (I don’t always have time to press it, and it’s still delicious)
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
4 cloves garlic, minced or finely chopped
1 large onion, chopped
1 fresh jalapeno pepper, finely chopped (remove seeds for less heat)
1-2 tsp (5-10 ml) curry paste (I like Patak’s; Thai Kitchen Red Curry also worked well in this)
1 tsp (5 ml) turmeric
1 tsp (5 ml) ground cumin
1 Tbsp (15 ml) Bragg’s or wheat-free tamari
1-2 Tbsp (15-30 ml) water, if necessary
Crumble the tofu into scrambled egg-sized chunks, or else cut into small cubes. Set aside.
In a large nonstick frypan, heat the oil over medium heat. Add the garlic, onion and jalapeno, and sauté until the onion is soft and golden, 10-15 minutes, stirring frequently. Meanwhile, in a small bowl, whisk together the curry paste, turmeric, cumin and tamari until smooth. Add 1-2 Tbsp (15-30 ml) water, if necessary, to thin it out to pourable consistency.
Drizzle the liquid mixture over the onions in the pan and stir to mix well. Lower heat and add the crumbled tofu. Stir, coating the tofu with the onions and spices, until the tofu is evenly coated and deep yellow. Continue to stir until the scramble is heated throughout, 5-10 minutes. Serve immediately. Makes 3-4 servings. May be frozen.
Suitable for: ACD Stage 2 and beyond, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, vegan, low glycemic.
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Last Year at this Time: Lentil-Almond Tagine (gluten free; ACD all stages)
Two Years Ago: Borscht to Beet Stress (gluten free; ACD all stages)
Three Years Ago: Giant Baked Upside Down Apple Pancake (gluten free; ACD Stage 2 and beyond)
Four Years Ago: My American Thanksgiving
Five Years Ago: I’m Not Pregnant, Just Fat
© Ricki Heller, Diet, Dessert and Dogs
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
ooh, love the ‘behind the scenes’ peek of your photo shoot – lol re magic bullet!
Yes, babies have become much bigger in recent years, and 9 lbs isn’t ‘that’ big anymore. I’ve heard many stories of 11 and 12 lb babies. *ouch* I remember talking with my midwives about baby sizes and they indicated that there has been a trend to larger babies – not always for the better (I’m talking more than 9 lb babies). Troublesome for the mother, delivery, and sometimes the health of the baby too. Reflection of our culture in general I guess.
And, yes, I remember the days of barely being able to shower. I did, but usually cried through it. 😉
Sometimes the ‘old stanby’ recipes are the best, your scramble looks great! Hang in there, one food photo at a time!! xo
Thanks, Dreena! Holy moly–TWELVE POUNDS?! I cannot even imagine! And I agree about “old standbys”–sometimes the best! 🙂
I’m sure we’ll forgive you for irregular posting Ricki!! Very excited about the upcoming book, and anyway I love your flash in the pan recipes. Thanks for sharing your thoughts on kids too..v.thought provoking. I’m only 22 and still in university so am in no way ready for that but it’s always been something I thought was “done” you know? As if there’s not really another option. Not that I don’t want kids, but it’s interesting to hear from people who don’t.
Like the sound of your scramble 🙂
Thanks so much, Emma! I’d say you still have lots of time for your decision–and these days, there are so many options available to women. We live in interesting times! 🙂
Awww, congrats Ricki! (Sorry for just lurking around these past few months–time flies, no?) Your book sounds wonderfully exciting and I can’t wait to get my mitts on it when it’s published.
Thank you so much, Jes, and so great to see your name pop up in the comments! And yes, BOY does time fly!!! 😀
Cheering you on. Cheering you on and on and on! I’m so looking forward to your “baby”, particularly as I won’t have to feel nervous about carrying it or deal with it spitting up on my top. 😉
xoxo
Why, yes, that is such a great way to look at it. I love these paper-and-word “babies”!! 😀
Oh Ricki, I always enjoy your light-hearted comments and thoughts, in the midst of being maxed out. I’m glad to have to have been a part of your cookbook, and I hope my oven learns how to behave again so I can be involved again.
Thanks so much, Geanna! Great to have you be part of it, too. And let me know as soon as the oven behaves–there may be more to do in the new year. 🙂
Ga ga goo goo! Perfect tofu scramble and beautiful shots! I’m glad you are putting your Magic Bullet to good use! 😀
It sounds like you have a lot on your plate! I’m sure it will all be worth it when your cookbook is all finished and published though. Isn’t that what they say about pregnancy? It will all be worth it when you finally hold your baby/book in your arms? 🙂
Isn’t that just a great use for the MB? I never did like the way it blended stuff! 😉 And I agree, it will be all worth it when I have that book-baby in my hot little hands! 😀
If I ever strike it rich, I’m hiring you as my personal chef!
Aw, thanks! If I ever strike it rich, I’ll have my personal chef be YOUR personal chef!! 😉
One of my best friends, and two of my sisters-in-law are childless by choice. We went the other way. My husband and I have five kids, all now grown and on their own. My first two babies were one oz apart I. Weight-7.6 & 7.7. However, with my first, 42 years ago, I was a light smoker. With my second, I’d stopped smoking, but worked in a place where lots of folks did (this was way before no smoking laws). My last three were born to an at home, healthy eating mom, and weighed in at 10 lbs, 2 1/2 is, and 9 lbs, 7 ozs each for my last two. I have to say, the last three were way easier to birth than the first two.
Your scramble looks delicious. I make mine kind of ranchero style, with lots of onion, hot and sweet peppers, garlic, celery and salsa, and tumeric, sea salt, pepper and fresh sage as seasoning. I cook everything but the salsa in one of my cast iron skillets with a bit of good olive oil until the celery is softened, then add the salsa and cook it until it’s just moist. It’s great on its own, or rolled up in a flour tortilla. I also add some beans occasionally.
Wow–so I guess it’s just that so many people are healthier these days? Your scamble recipe sounds fabulous–I sometimes add salsa to mine, too (as in this recipe), but your veggies and seasonings sound perfect. 🙂
I love Moosewood Classics! My old old copy has lost its cover and pages are falling out, but I love the illustrations and I tell myself that the food splatters add a little color to it 🙂
I hope your schedule calms down soon! The recipes in your new book are so delicious and I know your photos will be lovely as well. They always are!
Courtney
Glad to know there’s another Moosewood lover! And thanks so much about the cookbook/photos. I am actually just styling much of the photos (ie setting up the shots) the they are being taken by a professional photographer. I’m learning a ton, though–and I think I will finally have to buy those lights for indoor shots!! 🙂
Yum Ricki! I love your tofu scrambles. Pete would love this one because of its curry paste! I am so excited for you Ricki, I hope it calms down soon so you can enjoy some of this ride 🙂
I think that, after pancakes, tofu scrambles are my favorite breakfast! Oh, wait, maybe chickpea crepes. . . maybe waffles. . . maybe steel cut oats. . can’t decide!! In any case, I agree–I hope things calm down soon, too! 😉
This looks so yummy Ricki! And I gotta thank you – I’ve been struggling with getting my reflector to stand up for ages. Now I know what to use. My babies were both under 8 pounds and I’m REALLY hoping that continues with #3. I have to wonder if the big-baby trend has a lot to do with the typical fast food SAD than anything else. (I hope I’m not cursing myself there….) I hear you on feeling maxed out with things. I’m pretty sure some missed deadlines are in my future.
Thanks, Wendy! I had to laugh when she pulled the Magic Bullet from the shelf. . . you can learn so much from professional photographers! 😉 It sounds like we both need to find time to decompress. . . nature is sort of taking care of that for you, though! 🙂
Wow it must be amazing working with a photographer – can’t wait to see your book (though I would be just as happy with your blog photos which I love). I tend to forget tofu scrambles and every now and again remember how easy they are – this looks like a good simple one
It is very simple, yet so delicious! I love it. And yes, I’m learning a lot. There was just no way I could get all those photos done. . .I can only shoot in daylight (no special equipment), and she can do any time (lots of lights and reflectors). But don’t worry, they *will* actually be “my” photos in spirit, since I am the one styling all the pics! 😀
flash in the pan is actually perfect for this time of year! so crazy hectic with everything gonig on. good luck with the new book!!!!
Thanks, Shannon! Sounds like you are pretty darned busy, too. 😉
Oh wow. Thank you for this recipe! This was my first experience with a tofu scramble and it was amazing! I think it would be spectacular packaged in a tortilla with a yogurt/sriracha drizzle. I’ll probably prepare my next serving that way, but it’s perfect as is. Thanks again =)
Ashley, thanks so much for letting me know! And I think your idea would be spectacular, too. I sometimes wrap leftovers in a raw collard leaf and add sprouts or chopped red peppers. . .yummy, too! 🙂