Monday, August 2, 2010

Tofu Scramble

Its early August, and the vegetable season in Michigan is approaching its peak. Or maybe it's already hit its peak. Sort of like peak oil, except not nearly as disastrous. More like miraculous! I'm not sure something like this can be gauged. Or can it?


Since we entered this glorious time of the year a couple weeks ago, my vegan cooking has been incredibly simple. Most recipes go something like this:

Ingredients: Vegetables. Olive Oil. Salt.

Procedure: Cut up vegetable, if you feel like it. Drizzle with some olive oil and sprinkle with salt.


While these simple meals provide me, a fanatical vegetable eater, with all the satisfaction and joy I could ever want, they don't exactly make for the most exciting blog posts. What is exciting, dear readers, is living it. Summer in Michigan is short. So I urge you to take it all in.

Go outside and check out the garden. Watch your plants. Pull a few weeds. Harvest some veggies. Don't have a garden? Visit someone else's. Try here, or here, or here. I'll go with you!

Browse a farmer's market. Scope out every stand before you decide what to buy. Talk to people. Don't forget your reusable shopping bags! And when you've tired of crunching raw veggies, maybe I could suggest this Oops! take on a vegan classic - Tofu Scramble.


1 tablespoon peanut oil
1 medium onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
4 big leaves of kale, chopped
3/4 cup green beans, chopped
1 block tofu
2ish teaspoons ground cumin
1ish teaspoon ground coriander
2ish teaspoons chili powder
1/2ish teaspoon ground tumeric
a few dashes of soy sauce

Drain and crumble the tofu into a small bowl, squeezing out as much water as you can. Set aside. Heat the oil in a skillet and fry the onions until they begin to soften. Add the garlic, green bell pepper, and green beans and cook until the veggies turn bright green, stirring often. Add the spices and cook for a few seconds more, then throw in the tofu and stir until everything is combined. Add the kale and some soy sauce, and let it all hang out until the kale is wilted. Taste and adjust the seasonings. Serve with toast, tea, and some cucumbers and tomatoes from the garden, dressed in olive oil and a little salt :)

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