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Holiday Weekend.


To celebrate the 4th of July / the end of summer classes, I headed to my family friend’s summer house in the Berkshires, MA to rest, relax and get some sun. In true American fashion, lots of grilling happened– which resulted in amazing grilled vegetables and veggie burgers. I also made breakfast for everyone one morning – tofu scramble – which was incredibly well received and was told it “tastes better than eggs!”  Overall weekend success; now I’m back in Boston so expect more posts soon! ((tofu scramble recipe below))

Tofu Scramble (serves 4-5)

  • 1 block extra firm tofu (pressed)
  • 1 white onion, diced
  • 5 cloves garlic, minced
  • 1 yellow pepper, diced
  • 1 portobello  mushroom, diced
  • 1 zucchini, chopped
  • 1 avocado (to add to the finished product!)
  • EVOO
  • Low sodium soy sauce
  • Salt, pepper, assorted spices
  • Water

1. Before you get started, press the tofu while preparing the vegetables. To do this, wrap the block in a paper towel, and then in a dish towel. Set a semi-heavy object on top of the wrapped up tofu (like a book or large can) and let sit.

2. Dice onion and add to hot oil in a medium-large pan over medium heat. Saute onion until translucent but not brown (about 2 minutes) and then add in the minced garlic, salt, pepper, a little soy sauce + spices of your choice. Add a little water to the pan to avoid sticking. Saute for about a minute.

3. Add all chopped veggies to the pan (except avocado) and saute until vegetables are soft — this takes around 5-6 minutes, but the longer you let them cook, the better the tofu scramble will taste in the end. Be patient!

4. Once the veggies are almost done, remove the tofu from its pressing-station and break of small pieces into the pan, making sure to mix the tofu and the vegetables together. Add a little more soy sauce + spices to taste, to make sure it absorbs into the tofu.

5. Keep mixing everything together, adding a little water if the mixture starts sticking to the pan. Keep sauteing for another 5 or so minutes.

6. Serve hot with slices of ripe avocado + salsa.

Happy Summer!

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