Saturday, April 12, 2014
holga + tofu scramble
these pictures were taken by me, using my 35mm holga camera. the best thing about it is the color (mint). the worst thing about it is everything else, and the thing is definitely not worth what i paid for it at urban outfitters (why do i go there?)
however, glass half full: these pictures came out dreamy. ele is 13 and not very good at walking in the woods, but she was a trooper.
and here's something delicious that you can make! this recipe is just a loose guideline.
tofu scramble :: serves 1
a few teaspoons olive/vegetable/canola oil, for the pan
1/2 of 1 block of drained & pressed tofu (press it real good), cut into cubes
1/2 clove garlic, minced fine
1/2 small yellow onion, chopped
1 thin carrot, sliced into small circles
1/4 green bell pepper, diced
handful of fresh spinach
salt, pepper, & hot sauce, to taste
heat a small skillet, then add oil. when it's hot, throw in the onions and garlic and cook until the onions are just turning translucent (a few minutes). then add tofu, carrot, and pepper and stir-fry, pressing down on the tofu to eliminate any remaining water, for about 5-7 minutes, until the tofu starts turning gold. next, clear a space in the center of the skillet and throw in the spinach. cook until it has wilted (this happens quite quickly).
prepare two slices of toast (i used rye because that's all i have) with plenty of butter, heap the tofu mix on, add salt, pepper, and hot sauce (or sriracha...) and go to town! best served with orange juice and a crossword puzzle.
if you can chop up vegetables quickly, then this is a very quick meal. if you are like me and for some reason cannot, it'll take a bit longer. if you have all your vegetables pre-chopped, i bow down to you. this recipe is also very flexible...you can easily add other veggies such as mushrooms, if you are a hobbit.