Adventures of Tofu Scrambles

Life since she passed has been, unbearable. I dream of her struggles, and the poison that led her to heaven. I feel her presence in my mind and body. I fear forgetting the memories we shared. But as much as I mourn, karma is delivering me the opportunities I need right now. I have been debating transferring for a while now to pursue a career centered around sustainability and health, and it crossed my mind to go back to vermont. At the funeral, her roommate told me she said I would go back. Some people don't believe in signs, but I can't help but believe she is helping me realize what I need to do and when.

So... in honor of savoring the last bit of the tofu in my fridge, here is a recipe for this morning's tofu scramble:

Ingredients:

warning- all measurements are estimated as I normally am experimenting

- 1/3 package firm tofu

- 1/8 cup red bell pepper (chopped)

- 1/8 cup red onion (chopped)

- 1/8 cup yellow tomato (diced)

- 1 1/2 cups baby spinach

- 1 tbsp olive oil

- 1/8 tsp curry powder

- 1/6 tsp turmeric powder 

- 1/6 tsp chili powder

For garnish: chopped chipotle pepper & dash of nutritional yeast w/ ground pepper

Instructions:

1. heat olive on in medium size pan with olive oil. chop your vegetables and add them. 
2. before your vegetables begin to sweat, drain your tofu and place the block on a plate. place a folded paper town on top and top with a heavy object. this will drain some of the water out of your tofu which prevents your tofu turning mushy in the pan. 
3. after, throw your spinach and tofu in the pan. allow to cook for a few minutes before adding in your spices.
4. top with anything your heart desires and enjoy!