Yeah, so…it’s been quite a while, eh?
I do have a good excuse: we’ve been super busy over the last month because we sold our little loft and had to go into town and sign all the paperwork and pack up, etc. What we thought was going to be a small move turned out to NOT be all that small, and now we’re packed to the rafters with STUFF at Sideways Cottage. It looks like we’ll be making a few trips to the Free Store to get rid of some of this extraneous stuff.
A big worry for me, of course, was my garden because I’d just finished all my planting the day before we left, and I was going to have to leave all my little seedlings alone for two whole weeks. All fared well, however–some better than others.
Before we left, I hardened off and transplanted half of my Sweet One Million tomatoes outside and kept half inside under the grow lights. The difference was rather profound: the ones under the grow lights have fared much better…
…and even in the three days we’ve been home seem to have grown quite a bit more!
I was also delighted to find a wonderful smelling batch of fresh cilantro under the grow lights! The cilantro seeds I started outside have barely emerged from the soil, but it is awfully cold this year. Indeed, we’ve been having fires in the wood stove every evening since we arrived back at the cabin.
With all that fresh cilantro, I’ve been craving Mexican food, so last night I made tacos with Thug Kitchen quinoa-black-bean taco “meat” and this morning, I decided to try a variation of Thug Kitchen’s Tofu Scramble Tacos. It’s an adaptation for a couple of reasons: 1) I didn’t have fresh jalapeno peppers (only pickled) or bell peppers, and 2) I didn’t like the order of cooking suggested by the recipe. I like adding tofu at the beginning of either a scramble or a stir-fry, so the tofu absorbs more flavours. I also like browning my onions, garlic, and jalapenos at the same time.
Oh, and I made my version burritos, rather than tacos!
Tofu Scramble Burritos
- 1 yellow onion, finely chopped
- 4 cloves garlic
- 3 TBS pickled jalapenos
- 1 block extra-firm tofu, crumbled
- 1 tsp Knorr powdered vegetable broth
- 1 small broccoli head
- 1 TBS ground cumin
- 1 TBS chili powder
- 2 tsp oregano
- 1 TBS soy sauce
- 2 tablespoons lime juice
- 1/3 cup nutritional yeast
- 1 carrot, shredded
- 1/4 cup fresh cilantro, chopped
- 8 small flour tortillas
Throw the onion, garlic, and picked jalepenos in the food processor and blend until finely chopped.
Brown in a wok for a couple of minutes, then add the crumbled tofu and continue browning until the onion is translucent.
Sprinkle on the powdered vegetable broth, add the broccoli and stir fry for a minute.
Add the rest of the ingredients, and continue to stir fry until the broccoli is at the appropriate texture–remember to leave it a bit al dente because no one likes mooshy broccoli :(.
Toss in the chopped cilantro and stir it through. Warm up some tortillas and serve the scramble rolled up in warmed tortillas with a side of avocado and salsa!
THESE BREAKFAST BURRITOS ARE DELICIOUS!!!!
Because I’m doing intermittent fasting these days (where I don’t eat between 8PM and noon the next day), I made these for noon. James, who said he’d just eaten breakfast and didn’t want any, ended up eating FOUR of these suckers.