Carrot-Tofu Scramble

Photo MIA due to missing camera

The most frequently asked questions I receive involve tofu - Do we eat a lot of tofu? Isn't soy bad for you? Isn't soy great for you? Isn't tofu disgusting? How do you get your kids to eat tofu?  How do you get your husband to eat tofu? ... And so on, and so on, and so on. 

The reality is, we don't eat that much tofu. Or soy products in general, for that matter. I wouldn't say we abstain from soy by any means, but I feel that buying organic, non-GMO tofu and eating it a few times a month is acceptable. From what I've read, most of the negative soy information has to do more with isolates and modified soy protein rather than whole, organic soy beans and tofu. And the health benefits of tofu are numerous: high in healthy protein, Omega-3s, selenium, iron and maganese (to name a few). We still don't eat it that often as I typically center our meals around vegetables, but it makes for a nice change now and again!

My girls will actually eat firm tofu plain (which is great when I'm running late and don't have time to do much), and we all love the Chinese sun-dried tofu any way you slice it - raw, cooked, grilled, you name it. Yum! But the all-time family favorite is Carrot-Tofu Scramble. This meal is my go-to dish for busy weeknights. I liken it to a S.A.D. family's mac-n-cheese (but so much better for you and your little ones). This recipe is actually a double order (please note, my children are like ravenous wolves and eat everything in sight - your recipe may actually go a bit farther, or if you are cooking for fewer people simply use half the amount of the ingredients and watch the cooking times). I've adapted this recipe from one I found in an old copy of The Vegetarian Times Cookbook.

Ingredients:

• Tablespoon oil
• Two pounds extra-firm organic, non-GMO tofu - drained
• Two pounds carrots - grated
• 1/2 cup Braggs Liquid Aminos (you can substitute soy sauce)
• 1/2 cup sesame seeds
• 2-3 tsp. sesame oil (depending on taste)
  

Directions:

1. Heat the oil in a skillet over medium, and add the grated carrots. Stir frequently until the carrots soften (about 15 minutes - you can speed up the process by covering the skillet).
2. Crumble the tofu into the skillet and stir, cooking for 5 - 10 minutes more.
3. Add the Braggs and the sesame seeds and mix well.
4. Drizzle on the sesame oil and stir.

There are so many ways to serve this dish: hot over steamed brown rice, alone (the way I like it!), cooled as a filler in lettuce wraps (great for leftovers!), as a sandwich filler on bread (gluten-free or not), on a toasted bun (as a kind of veggie burger/sloppy joe)... the possibilities are endless.

Enjoy!

Real Review - 6/6
Self:  "Definitely tasty!"
The Spouse: "This is always good."
The Sous-Chef: "Yes! My favorite!"
The D.Q.: "Mmmmm!!! Can I have more? And more rice?"
Miss U.N.: "Mommy, you KNOW I love this! It's so good!"
Wild Thing: "Carrot Tofu Scramble! Of COURSE it's good - it's carrots and tofu!"

Too Hot to Cook!

If you live anywhere on the East Coast, you know it's been H-O-T out. And in my world, hot temperatures make we want to suck ice cubes, not eat food. Fortunately, my oldest daughter loves to create food dishes no matter the temperature and with my help she made the following delicious tomato dish for dinner (along with raw pesto pasta, which I'll post tomorrow).

As this dish is so simple, I feel somewhat guilty posting the "recipe," but as this blog is all about keeping it real, and this is about as real as it gets here goes....

Ingredients:

• tomatoes (we used fresh-from-the-garden-really-ripe-Romas and they are delicious!)
• fresh basil (the amount depends on your taste buds)
• balsamic vinegar
• olive oil
• ground mustard (dash - 3/4 tsp, depending on quantity of tomatoes)
• finely ground sea salt (optional)

Directions:

1. Whisk some balsamic vinegar, olive oil, and ground mustard together until smooth. Set aside.
2. Slice tomatoes and place on plate. Do only one layer at a time to ensure each layer gets basil and the dressing.
3. Wash the basil leaves, then tear into small pieces. Scatter the pieces on top of the tomato slices.
4. Drizzle some of the vinegar mixture over the tomatoes.
5. Sprinkle lightly with salt if using.
6. Repeat for additional layers.

Enjoy!

Notes:

1. All quantities are dependent on how many tomatoes you have, how much you love balsamic vinegar (I like to go light), etc. 
2. To make this more like a Caprese Salad, it's possible to add slices of avocado (keeping it raw - by the way, that is one of my favorite lunches) or slices of thick, extra-firm tofu and create "stacks."

Real Review - 6/6
Self:  "Mmm. Don't know what's better - the fresh basil or the fresh tomatoes."
The Spouse: "Mmm. Perfect on a hot day."
The Sous-Chef: "I love this! I made this!"
The D.Q.: "I like it even though she made it."
Miss U.N.: "Mmmm."
Wild Thing: "I love tomatoes! They are my favorite and this is GOOD!"