Hey all! Lately I’ve been trying to get inspired to make new meals that aren’t boring to me because I’m definitely not the type of person that can eat the same thing every day. I also need food that is going to shock my taste buds from time to time preferably something with hot sauce or lemon, I could really eat anything with those two.
I’ve been extremely busy lately with one month to graduation and trying to figure out this whole adult thing (if anyone can teach me how to real world, please let me know), this has made grocery shopping a bottom priority as of late. So I decided to whip up lunch with literally whatever I had left in my fridge, luckily a package of extra-firm tofu was one of those things. So here we go, this is every glorious thing I consumed April 12th, 2017.
So I decided to start my day off with some Southwest Tofu Scramble Breakfast Tacos. I completely made up and winged this recipe and I’m kind of proud of the end result. This was a game time decision, as I made these with 15 minutes to spare until I had to leave for my internship. These were fairly simple to make, and my first experience with cooking with tofu for breakfast. I have no idea the measurements of what I actually made this with because I threw it together in 10 minutes but here is what you’ll need:
- Bell peppers
- Red onion
- Extra-firm tofu
- Taco seasoning
- Corn Tortilla
- Avocado oil
- Optional: Hot sauce and Avocado
So how do you make this you might ask…how did you make all of these random ingredients you literally found in your fridge last minute taste like pure magic in your mouth?? Well, I’m here to tell you. Step 1, cover skillet with avocado oil on medium heat and start sizzling that corn tortilla. While you do that, chop up your veggies and crumble your tofu. You can really use any veggies you want, this is just what I had leftover from making shish kabobs the other night (we had one 70 degree day and I tried to be grill master). When your tortilla is nice and crispy you’re going to want to take that baby out of the skillet and throw it on a plate. Next I just put a little more avocado oil in my skillet and put down the veggies and tofu. When the veggies start to look cooked I add in the taco seasoning, which I kind of just guess how much I think I’m going to need (unprofessional cooking with Mary Kate tip). More time passes and as I start to realize I’m going to be late for my glamorous unpaid internship I take the veggies out and put them on the tortilla, add some sliced avocado and put more hot sauce than I really should on it. With this meal I also had a cup of Fit Tea, which I’ll most likely be posting on in the future after this trendy teatox is over and I look like a Victoria’s Secret model because that’s how these things work, right???
My lunch was pretty simple to be honest, but really filling surprisingly for a salad. Nothing flashy about this besides the roasted tofu I made that tastes like perfect mix of crispy and godly.
LIKE LOOK AT THIS
I made up this recipe the other day, and I kind of guess that this is how one would roast tofu but you never know. All you need is extra-firm tofu, soy sauce, rice flour and avocado oil or whatever oil you have on deck.
So here’s how you make it:
- Preheat your oven to 450, it’s about to get hot in here.
- Cut up yourself some extra-firm tofu cubes but first try to press as much moisture out as you can with paper towels and your hands. We want these nice and crispy.
- Put tofu cubes in a bowl and drizzle on mixture of soy sauce (I used gluten-free because I don’t hate myself) and avocado oil. I shook this all up then let it sit and marinate for like 10 minutes. Made myself a cup of tea and got distracted by bad Bravo reality TV.
- Drain your excess marinade and sprinkle some rice flour on your tofu, it’ll help it get extra crispy.
- Put on parchment paper on a tray and pop in the oven for 20-25 minutes and watch them get golden brown and beautiful.
So after you have your tofu the rest is fairly simple. Lay out a bed of spinach, cucumber, avocado and almond. Add tofu. For the dressing I did an easy go to of 3 parts apple cider vinegar, 2 parts agave nectar, and 1 part lemon juice. Once your salad is dressed and plated you’re ready to feel like a fit goddess because you’re eating a salad where chicken tenders is not a main topping.
So for dinner my housemates and I decided to go out for our lovely sister Sam’s birthday. Sammi is a gem and one of the funniest humans I’ve ever had the pleasure of knowing so it was only necessary that $2.50 margs were on deck to celebrate. There’s a place in my college town called Water Street Cafe, at night it functions as a bar under a different name but by day it is a hot spot for the best food around. Highlights include: homemade gauc, wings, burritos and salads to die for. It was taco night when we went but I decided to go with nachos. I usually don’t eat animal byproducts but I’ve been good so why not. These nachos consisted of corn tortilla chips, pico, black beans, cheese, jalapenos, sour cream and a side of gauc (of course I added hot sauce too). These were 10/10 and if time travel was a thing I would go back and re-eat these 12 times over.
Besides the nachos, I was able to stay relatively healthy with my meals of the day. Adopting a healthier lifestyle can be rough but letting yourself binge eat nachos and drink margs once in a while really keeps you sane, trust me, I’m a doctor. Overall, a fun day of eating considering I had the bare minimum to work with. Stay tuned for more recipes and fun as I continue to fulfill my most basic human need and feed myself.