All week Chicago and the surrounding areas have been preparing for the Blizzard of 2011, also known as snowmageddon, snowpocalypse, blizzastrophe, SN(OMG), snowzilla, and thundersnow (yes the combo of thunder, lightning, and snow!). I thought that the predictions might have been a little exaggerated, but no, we got every last inch that they said we would-- 19" in total in my area.
The wind was incredible. The snow blew itself into most of the big piles that you see in the photo below. Surprisingly my driveway only had about 4 inches because the snow blew to the side creating a 5' tall drift. The wind was not so friendly to others, some friends' cars are completely buried and they have been digging out for hours. As peaceful as it looks here, the scene downtown is still a total mess. They closed down Lake Shore Drive and hundreds of people were stranded overnight, with rescue efforts taking up to 12 hours for some. It is still closed down now, and they are towing the abandoned cars to nearby lots as it continues to snow.
I am thankful to be in my warm house, thankful for canceled work, thankful that the snow has stopped here, and thankful for tofu. Just as the snow was starting yesterday afternoon I made a quick stop at Whole Foods for
bread and milk tofu and kale before locking down for the storm. This morning I treated myself to a most delicious tofu scramble and the raspberry cornmeal pancakes from Eat, Drink, & Be Vegan. This is my new favorite pancake recipe. This recipe is wheat-free, utilizing oat flour, cornmeal, and flax--so as far as pancakes go, these ones are pretty darn healthy!
If you haven't scrambled tofu, what are you waiting for? This recipe is more of a guideline to get you started. Use your favorite spices and veggies, and have fun with it!
Tofu Scramble for Two
1/2 package of firm or extra firm tofu (8 oz)(not silken)
1 clove of garlic, minced
1/4 cup chopped onion or 1/2 tsp onion powder
1/2 tsp turmeric (optional, but makes the tofu yellow like eggs)
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp paprika
1/2 cup broccoli florets, chopped small
5 button mushrooms chopped
1 cup kale, tough stems removed and chopped (or spinach, or chard)
1/2 cup chopped tomatoes
2 tbsp parsley, chopped (optional)
1 tbsp chives, chopped (optional)
1 tsp dijon mustard
1 tsp lemon juice
1 tbsp nutritional yeast (optional)
1 tbsp tahini (optional)
1 tbsp unsweetened non-dairy milk (optional)
Salt and pepper to taste
Drain tofu well, and press out water as much water as possible with a clean dish towel or paper towels by hand. You will be crumbling the tofu so feel free to squeeze down hard and allow the tofu to break apart a bit. Put the tofu in a bowl and mash with a fork until the consistency of scrambled eggs.
Coat a skillet with cooking spray and heat over medium heat. Add tofu and cook for 5 minutes, stirring occasionally. Stir in garlic and onion (if using) and cook until fragrant. Add spices, broccoli and mushrooms and cook for another 5 minutes (until broccoli is crisp-tender). Add in the kale, tomatoes, parsley, and chives and cook until the greens have wilted. Stir in remaining ingredients (the optional ingredients will give a cheesy flavor), and season with salt and pepper. Serve hot.