Spice Girl

I have a real problem with running out for Thai lunch specials during the work week. In hopes to quell the nagging whim, I thought I ought to make something I’d want to eat come 12:10. With a recently expired tub of tofu to utilize, I opted to whip up a traditional tofu scramble, incorporating some lemon-pepper tempeh strips and a hefty handful of cilantro. After all, I am partially obsessed with product turnover. So much that I was a few seconds away from incorporating the remainder of my blueberries into the scramble! Maybe next time…

Check out the spice blend. And the deep orange turmeric, how I love you and your ginger relatives. 

Here’s my scramble. I crumbled up the tofu a bit too much. I can’t help it. When it’s in my hands I just want to squeeze and squash it. A cast-iron skillet would yield a better skin on my scramble. I’ll just have to deal with a bit more mush. Now, to just get it in the container without eating it all… like I almost did with the tempeh while the garlic cooked.

Some kinksters apply whip cream to their lovers, but why the heck not a pile of carmelized onion? Ok, I’ll just incorporate it into a loaf of rosemary and olive oil bread. I experimented with this loaf in the old breadmaker and came out with a magnificent 2lb block sure to satisfy a carb craving.