Teriyaki Tofu and Eggs: The other week I posted a breakfast that used tofu and eggs, but here’s a great exercise in touring the pantry and making the same base boosted with very different flavor.
For a 1 lb package of firm tofu, drained and cubed
2 TBSP low sodium soy sauce
1 TBSP rice vinegar
½ TSBP molasses
½ TBSP minced ginger
1 clove garlic, minced
That’s it! Marinate it overnight and sear it over a high heat the next morning. I served it with 2 eggs over easy and found this bag of chopped vegetables for $1 that sounded insanely nutritious. Topped with a bit of chili and we have a very different breakfast using the same eggs and tofu I use so often.
Sorry guys that I always post this sandwich, but I love it soooooo much. I promise I’ll stop, just after this pic of it, haha! These curried “egg” (tofu), salad and mayonnaise brioche sandwiches are the best thing, I’m going to miss them so much when I go to Europe!
Mister Nice Guy’s Bakeshop
Ascot Vale - Melbourne - Australia
I only recently had tofu scramble for the first time and I highly recommend😋 not only is it a great cruelty-free alternative to scrambled eggs, but also packed with protein + calcium without all the cholesterol, saturated fat and hormones you’d get with eggs🌿✔️✔️ tofu-mushroom-leek scramble with crispy baked potato + sweet potato, cherry tomatoes and greens👌🏼 #eatmoreplants
I mixed half a pack of tofu with an egg, ¼ cup breadcrumbs and 1 tbsp flour, and fried it in nuggets shaped with a spoon! The Bottomless Pit also had another container of veggie curry (not pictured), so it wasn’t too dry.
Pesto, tomato, and caper spinach salad w/ some eggs over easy and tofu (fight me).
Since this isn’t really a “recipe” I’ll opt for an ingredients list.
red pepper flake
pesto (jar or homemade, of course)
red wine vinegar
Of course, you can always do breakfast sausages (or another meat sub). Tofu is just what I have on hand! I normally wouldn’t pair it with Italian flavors, but–hey, I gotta eat something and I hate spending money.
This can be dairy free if you omit cheese from the pesto as I have. Yes, a little magic might be missing but I’m happy as a clam with a mouth full of fresh basil.
Also, I bought a pretty nice cantaloupe so I (futilely) cut it up and had some banana. Fun fact, I suck at cutting everything. I make my fiance do it and call him my sous chef. Sometimes, I must fend on my own, though! I don’t normally have anything in my coffee but I’m having a very; hmm, flighty appetite today so I put some coconut milk in my coffee for the sake of tossing in a few more calories.
The food printer is an appliance from Runaway to the Stars, used a lot in
spaceships for ready-made “foodlike” products. It’s not good at making
anything that cannot be recreated as a smooth paste or slurry, so it
mostly gets used for stuff like bread, tofu, sausage, egg, juice,
porridge, chips, and etc. The products are usually pretty junky… ie., high carbs, high fat, and over-seasoned to compensate for slightly ‘off’ flavor and texture. The very fancy ones can make a wider variety
of food pastes cooked in more interesting ways than baked/fried, but
they’re bloody expensive and only found on huge ships or in space ports.
Smaller ships usually also have a huge freezer and a regular kitchen,
so they can stock up on better, tastier food at ports. The Staraways crew
has a HumBugBird model for feeding their coed crew, and Talita has her
personal centaur food printer that she’s owned and eaten from for the
majority of her life. Someone…. get this poor girl some real meat…
I’m a biologist, not an engineer, so this is my best shot at drawing one. If anyone with more experience in this area wants to talk about scifi appliances, feel free to hit me up.
A’ight guys, here’s the plan. Gettin’ back on track, no more meltdowns. The cat’s fine! I repeat–the cat is fine!
Here’s the drill for the new faces! Purchased items are bolded, all others were already in my pantry, fridge, or freezer.
Breakfast: I’m going straight to my basic protein bomb. I’ve experimented a lot with breakfast lately and I’m super thankful for branching out, but the other plans I made this week leave an opening for my tofu and eggs to tick all the right boxes for breakfast. I also have some frozen bananas and “spinach cubes” hanging out in my freezer so I grabbed some frozen cherries and think I’m going to blend that all up with some almond milk and chia seeds to make sure a fresh and fibrous component still starts out the day–I suppose a smoothie.
Lunches: I’m making black bean soup. This was actually the original bulk cooking meal I started doing all the way back in college. If you’re ever asking yourself “how can I make a ridiculous amount of food for about $10?” it’s right here. I never ended up making my soup last week (oops) so I still have stock in the pantry. I had half a yellow onion, garlic, and carrots in the fridge already so I only had to pick up dried black beans, diced tomatoes, bell peppers (green/red), and jalapenos. It will be flavored up with cumin, Mexican oregano, salt, black pepper, apple cider vinegar, and sherry wine.
Dinner: I’m feeling salad. Many great ingredients were on sale and instantly the idea of a Southwest style salad with an avocado dressing and some corn tortilla crumbles popped in my head. I’m using romaine, spinach, and a few tablespoons of cilantro for salad greens. I’m going to pickle some red onions, cucumbers, and poblanos. I’ll marinade some chicken in lime, salt, black pepper, and garlic. Cook that up. Then I’ll finish it off with some red kidney beans and toasted corn tortillas. The dressing will use an avocado, salt, lemon, apple cider vinegar, garlic, and olive oil.
Snacks: Protein shakes and chia seed pudding. My fruit is going into my smoothie. Can you believe I didn’t buy any new bananas?
After coupons and store rewards, my total came out to $57.68
There was a lot of locally grown produce featured in the ad this week, and that always makes me happy! I tried to incorporate as many as I could!
Breakfast: Not going to think of anything fancy this week. Just going to do my tofu and eggs. Picked up tofu, picked up eggs. Genius. I have every spice, vinegar, and oil a girl could dream of to dress that up. It is my canvas!
Lunch: Trying a new idea this week! Going to use Tofurky in another application (I am out of Tofurky coupons…fuck), but I’m making essentially a kale and sausage stew. I chose the Italian links as the main protein. The stew is going to consist of that, rice, sweet potato, kale, garlic, onion, green bell pepper, celery, red wine, red wine vinegar, crushed tomatoes, vegetable stock, salt, pepper, red chili flake, bay leaves, and thyme. Mmm, I can smell that now! Really excited for this one.
Dinner: Likewise, I have a fun new idea for dinner this week as well. I’m going to make what I’m calling BBQ Bean Burgers. I’ll take pinto beans, and at the risk of listing off my entire spice cupboard, I’ll leave it at a crap ton of spices. I did have to pick up paprika to make it complete. Then, I’ll bind that with oats and some flax egg. Buns, buns, buns! I’m going to serve that with fresh corn and broccoli coleslaw. I have all the oil and vinegar I’ll need, as well as simple seasonings. I picked some a premade mix for the coleslaw. Oh! I also picked up some stuff to make pickles. Cucumbers, pimientos, garlic, and red onion. Again. I have so many types of vinegar.
Snacks: bananas, cherries, and protein shakes! Just picked up some almond milk as usual.
After sales, coupons, store rewards, and bottle returns the cart came out to $56.38.