Tofu Scramble

I never ate scrambled eggs in my egg-eating days, mainly because I didn't like the texture. Scrambled tofu though I'm fine with, as I think it's much more versatile texture-wise than eggs are. This morning I had to have a blood test where I wasn't allowed to eat sugar beforehand. They advised me to have scrambled eggs for breakfast (um, please look right there in my chart where it says VEGAN) but agreed that scrambled tofu was okay. Not that I normally dump spoonfuls of sugar on my tofu scramble, but sugar lurks in pretty much everything. So I'm crossing my fingers that everything worked out okay! And if it didn't, at least I started my morning off well with this delicious tofu scramble. Aaron enjoyed his sugary cereal for breakfast, but it would be super easy to up the quantity of this dish if you are cooking for more people.

Tofu Scramble (serves 1)

1/4 block tofu, pressed
1 Tbls. canola oil
2 Tbls. diced red onion*
1 leaf kale, chopped*
1/2 Tbls. nutritional yeast
1/2 Tbls. hemp seed
Salt and pepper, to taste**

* Use whatever veggies you want and adjust the cooking time accordingly
** Season however you want

While the tofu is pressing, prepare the rest of the ingredients.

Heat the oil in a pan over medium heat. Saute the onions for a few minutes until they lighten in color.

Crumble in the tofu using your hands and cook, stirring frequently, until just starting to color.

I forgot to take a picture with just the tofu so once I added the kale I tried to move it over to the side to capture just the tofu...

Add in the kale and saute a few more minutes.

Once the kale is starting to crisp up in places, lower the heat and add in the nutritional yeast, hemp seed, salt, and pepper. Cook just until the nutritional yeast starts to color. Eat!

Strawberry Lemonade Popsicles

Hoooo boooyy it has been a WHILE since I've posted! Rule #76, no excuses, play like a champion, let's get this blogging show back on the road.

When I was a kid, my parents made popsicles by freezing cranberry juice (I know, super simple, but we thought it was the greatest thing in the world). The coolest part was probably that the handle had a little straw coming out of the side of it so you could sip whatever popsicle juice melted without making a mess. Aaron and I aren't quite as cool so our popsicle molds don't have that feature, but they still work great. These popsicles are quite tasty and perfect for the summer - though be sure to adjust the quantities as needed based on your popsicle molds. As a side note, I could not for the life of me get these photos to rotate...thankfully this recipe isn't too dependent on photos!

Strawberry Lemonade Popsicles (makes 6 1/2 cup popsicles)

2 cups water
3/4 cups strawberries (fresh or frozen)
2 Tbls. lemon juice
1 1/2 Tbls. sugar

Blend all ingredients together.

Divide evenly in popsicle molds.

Freeze several hours and enjoy!