Happy Herbivore Blog

Tofu Scramble Workshop

Posted by: Lindsay S. Nixon |

Category: FAQ

Tofu Scramble is one of my go-to meals. I make it any time I’m not in the mood to cook or I need to sort through leftovers in my fridge. (Adding your odds and ends to tofu scramble takes the basic recipe to “wow!”). 

It's also a great recipe to start with if you’re new to tofu! I used to hate tofu or at least I was kind of freaked out by it. I thought it tasted strange. It smelled odd and why was it sitting in water?! Eventually I warmed up to the big white block and I have this recipe to thank! It's really good!

I get a lot of questions about tofu scramble so here is the low down:

Tofu, although not related to mushrooms, sometimes acts like a mushroom in that it will release some water as it’s cooking. No worries there! If you don’t like a runny or wet scramble just keep cooking it, stirring often. The water will cook off.

On the other hand, if your tofu starts to stick to your skillet, add a splash of water or non-dairy milk. I use a non-stick skillet, but I still sometimes add a splash of liquid at the end. If you liked scrambled eggs on the softer side, or runny side, a splash of non-dairy milk at the end will do you right!

Tofu is already pretty much cooked. You don't need to "cook" it as much as heat it and warm it up. Keep that in mind :-) 

Firm or extra-firm tofu can be used -- firm is best if you like a "softer" scrambled eggs. 

Enjoy!

p.s. Vote for me (Lindasy Nixon) for fave cookbook author & Happy Herbivore for best blog!here

Recipe:Tofu Scramble

Description

This is my basic tofu scramble recipe. If you want to add veggies or mushrooms to it, sauté the veggies in water or broth first until tender and the cooking liquid has totally absorbed. Then add tofu and follow the directions as written. If you prefer softer eggs, use firm tofu instead of extra-firm. Soft or silken tofu (such as Mori-Nu) may not be substituted.

Ingredients

Instructions

Drain excess water off of tofu and place it in the center of a non-stick or greased skillet. Using a spatula, break tofu up into thick cubes. Cook over medium-high heat for 3-4 minutes, until the tofu releases its water. Add remaining ingredients, stirring to combine. Continue to cook and stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs. Add a splash of non-dairy milk or lemon juice if the tofu starts to dry out or stick to the skillet. Once the tofu has the right consistency, is yellow in color and is thoroughly warm, add additional salt and pepper to taste and serve.

"I Can Do This" and the Power of Suggestion (Can Do Attitude)

Posted by: Lindsay S. Nixon |

Category: Minimalist

The other week my friend Olivia messaged me, asking if I had any advice for her before she took her bar exam the following day. 

I thought back to when I sat for California and New York's exams, scratching my head to come up with something that would really help Olivia. All I could think to tell her was "believe in your own bullshit." (Pardon my language.)

So, that's the advice I gave Olivia. I think her response went something like "Are you friggin' serious Lindsay? Really? THAT is the advice?" so I back peddled and said, "It's good advice---have confidence, believe in yourself and others will believe you too. Make something up and really sell it!" 

I could tell Olivia needed a little more than my sales pitch so I let her in on a little secret. I made her write it down and promise me she'd write it on her blue book before she dared to answer an essay question. It's what I wrote on my blue book when I took both exams. It's what I wrote on every blue book I used during law school and college, and it's... well, here goes: 

"This is just a test. It does not measure my intellect or my ability to succeed. It is one test on one day in a life of many, and I can do this."

After I said this to Olivia I realized that it applied well beyond a test -- it applied to life, which is it's own test. 

Everyday we are faced with challenges. I wondered if I believed in myself more, if I believed it was possible, would it be possible? Maybe. 

What I do know is that it's much more likely to happen if I believe it so. The power of suggestion is strong. Self-fulfilling prophecies can go either way. Why not make them you your way? Go the positive way? 

Say it. Believe it. 

This is just life, and I can do this.

p.s. Vote for me (Lindasy Nixon) for fave cookbook author & Happy Herbivore for best blog!here

What is Quinoa? (video)

Posted by: Lindsay S. Nixon |

Category: FAQVideo

Quinoa (pronounced "keen-wah") is an ancient grain, once cherished by the Aztecs. (Technically, it’s a pseudo-cereal, but its most often used and lumped with grains). It’s also wheat-free, gluten-free and 100% whole grain goodness.

Why try it?

Quinoa has a nutty taste, cooks fast (making it a perfect alternative to brown rice when you’re in a hurry) and it’s a complete protein, meaning it has all those important amino acids. (It’s also a good source of calcium, iron and magnesium -- what a superhero!)

Quinoa also comes in a few different colors --- white being the most available, but you can sometimes find red or black. 

Recipes for Quinoa:

It’s great in soups (such as HH’s Aztec Corn Soup), as a salad (such as HH’s Aztec Corn Salad) or even on top of a salad raw or uncooked. You can find quinoa at most supermarkets (check the pasta section), but you can always find it at health food stores, Trader Joes and Costco, where the bulk price tends to be ridiculously low.

Most U.S. brands of quinoa come pre-rinsed, but if yours doesn’t (it’ll have a chalky coating), you’ll need to rinse it off under cool water before cooking. (p.s. Quinoa from a bulk bin should always be rinsed.)

To cook: Add 1 cup water for every ½ cup quinoa. Bring to a boil, cover and simmer on low heat until all the water has evaporated, about 15 minutes. 

p.s. Vote for me (Lindasy Nixon) for fave cookbook author & Happy Herbivore for best blog!here