Thursday, March 1, 2012

Gym, water and tofu scramble!

Today was a success. Started out a little rough. Had plans to meet my husband, Evan, at the gym, and woke up to the streets white with snow, which was beautiful, but cold! It cleared up pretty quick, had sunny blue skies and then hail also today.. but that is the Pacific Northwest for ya. Anyways, we did 35 minutes of cardio on the elliptical machines. Going to tackle weights next time. Baby steps. I can put a check mark next to goal one!
Also, I am about to finish my 4th, count 'em 4!, refill on my water cup which will be 80oz of water for today, but that is good since I did work out and have coffee at work. Someone warned me not to drink too much, that you can actually drown yourself with too much water!! So I will have to read up on that, what is an acceptable amount of water to drink in one day. Have to keep electrolytes in balance. I did eat a banana for a snack, which I know helps with that.
After the gym, we came home and Evan helped me make tofu scramble burritos. They were a little different than I would have normally made them, because I haven't done grocery shopping in a few days. Running low on veggies but obviously you can put whatever you want/can in there. But this is what we did:

Tofu Scramble
Makes 4 servings
1 pkg extra firm tofu (not silken), drained and crumbled*
1 yellow onion (or half an onion if you aren't as crazy about them as me... or 2 if your husband will let you get away with it** =P), chopped 
2 Tbsp garlic, minced
4 cups of kale, rip into  bite size pieces
salt and pepper, to taste
1/4 tsp turmeric
1/4 tsp mustard powder
2 tsp nutritional yeast, or to taste
couple shakes of garlic salt, optional
olive oil for sauteing 
1 avocado

Remove tofu from package, drain and slice into 6 rectangles. Put on a plate with a paper towel, cover with another paper towel and another plate on top to add weight to tofu. Allow to press water out while you prepare the rest of your ingredients. 
Heat a skillet on medium high heat, heat the olive oil, and add onion and saute for 5 minutes, until slightly caramelized, then add garlic and cook for 2 more minutes. Add kale, cook for 5 more minutes, or until kale is slightly darkened, wilted, and it starts to shimmer. Add salt and pepper. Transfer to a bowl, and reheat and re-oil to cook tofu. Add crumbled tofu to pan, cook for a minute, until starts to brown, then add the spices and your veggies. Mix all together.
Serve as is, or wrapped in a delicious tortilla with some avocado slices and salsa, which is the preferred method! 

*I suggest having the tofu crumbled before starting to add to the pan because this needs to be pretty quick so you don't burn the tofu. 
**Just playing, that would be a whole lotta onion! But really. Onions are good. 

With dishes like this you can always add whatever veggies you have on hand, but just make sure to start cooking whatever will take longest to cook first (ie. if you are using hard veggies such as carrots, cook those first before say your kale, which btw should be added to everything! Just sayin':)

Oh and fyi, make sure you have convenient access to a potty if you're going to drink 40oz of water in a short period of time.. and not have to be in the drive thru position at work.. almost had to learn that the hard way. Good thing I work with kind people. :)

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