Tofu Scramble

Tofu Scramble. Photo by M.C.

Isn’t everything a scramble right now? This recipe is appropriate. And it’s really tasty. I know it’s more tofu. I’ll move on next week.

Tofu Scramble
1 tsp olive oil
1 onion, diced
3 garlic cloves, minced
1 pkg firm tofu, crumbled
1 tsp curry powder
½ tsp turmeric
½ tsp cumin
pinch of salt
pepper to taste
2 cups spinach
2 kale leaves

Yield: 4 servings

Chop onions and mince garlic. Crumble the tofu with your hands. Combine spices in a bowl. Chop spinach and kale. Sauté the onions for 3 to 5 minutes in oil. Sauté garlic for a minute. Add crumbled tofu and cook for 3 minutes. Add spices and stir until tofu is yellow. Then cook spinach and kale until wilted. The scramble goes well with gluten-free toast and vegan sausage.

Food for thought:
Bryan Adams on Instagram blamed “bat eating, wet market animal selling, virus making greedy bastards, the whole world is now on hold. . .” for the coronavirus. His message to them is to “go vegan.” That’s the cleaned up version. Way to make vegans look bad. One of the points of being vegan is to live a peaceful life. I actually hate saying I’m vegan, because it’s a label. It used to be you said vegetarian because it covered a bunch of cruelty-free eating lifestyles. And at the time we didn’t have factory farms in the U.S. that I recall. There are dairy farmers who keep their cows into old age and don’t send them off to the factory, but life has gotten expensive. So how many farmers can afford to keep their cows? There is a dairy farm for sale near me for millions of dollars. I wonder if it will sell. I wish I could buy it and let the cows grow old. The positive is wet markets have gotten some attention and at least the Wuhan Huanan market was shut down.

And it is from the Chinese we get tofu. Make sure you buy non-GMO tofu. And now there is tofu that is sprouted by Wildwood and they don’t use a processing agent. It tastes a tad different. I used to buy Eden tofu, but I haven’t found it in years. I still see other Eden products in the store. We have many tofu making plants in California. I have enjoyed all the tofu I have bought in health food stores. Keep praying for the truth. And pray we stop looking at animals as food. And eat more tofu!

Recipe from blog of

Copyright 2020 Melissa Crismon

More Tofu! Stir-fry

Post 97 More Tofu Stirfry
                                                     More Tofu! Stir-fry. Photo by M.C.

More Tofu! You know like, “More Cowbell!” from SNL.

1 onion, julienned
3 garlic cloves, chopped
2 zucchini, sliced
1 bell pepper, cubed
10 mushrooms, sliced
1 tofu package, diced
4 Tbl tamari
1 Tbl olive oil

For serving:
1 cup brown rice

Yield: 3 to 4 servings

Cook brown rice. When the rice is in the pot, drain the water three times to make it sticky. Long grain brown rice takes 15 minutes to cook. Short grain brown rice takes 45 minutes to cook. Dice the tofu and return it to the packaging then pour about 2 tablespoons of tamari on the tofu and let it sit while you chop all the veggies. I use an iron skillet to cook a stir-fry. I’ve used a regular pan. I used to use an electric wok. I haven’t tried a non-stick pan. The reason I use an iron skillet is because it gets hot and cooks the veggies fast to get the texture I like. I use to use peanut oil because it doesn’t burn, but I’ve been using olive oil. I noticed the taste difference at first.

Cook onions for about 3-5 minutes. Add garlic and cook for a minute. Then cook zucchini for about 3 minutes. Add bell pepper and cook for 1 minute. Add mushrooms and cook for 1 minute. Add tofu and cook for about 3 minutes to get it golden.

If you cook tofu without the tamari and get it drained from all the water it will golden more. You can hold off on all tamari until all the veggies and tofu are cooked. I do both methods depending on my mood. After five minutes of chopping veggies and fifteen minutes of cooking, dinner is ready. Put a couple of big spoonfuls of rice on the bottom of the bowl then spoon the stir-fry over the rice. Sriracha is good to have at the table to add some spice.

Food for thought:
Chickens were culled. Pigs were culled. What next? Listen to Valuetainment interview American Cattle Rancher Shad Sullivan who worries about the culling of the cows. ASPCA says animals are being culled at high-speed. Who’s benefiting? According to Sullivan, four major businesses are the oligarchy—Tyson, Cargill, JBS, and National Beef. Sullivan fears all the food chain (And I cringe at the term “food chain.”) will be controlled by the government, no thanks to who he calls a globalist, Sunny Perdue. Here’s a solution if you want meat. Raise your own chickens. Eat their eggs then when the chicken dies from old age THEN you eat the chicken. We need to get loud before they cull all of us.

If you think the elites aren’t culling humans, you would be wrong. New York Times reported that one-third of all coronavirus deaths in the U.S. were nursing home residents or workers. Brave people are getting the word out about what is really going on in the White House. I won’t repeat what I’ve heard since I haven’t researched it. But it does look like Americans are being played by both parties. Plus there is the video and story from December 2016 that keeps going around showing Bill Gates at the Trump Tower warning Trump about a pandemic threat. Gates had a smirk on his face like he had a secret he couldn’t contain. Is the pandemic fortuitous? Bill and Melinda Gates Foundation hosted Event 201, a high-level pandemic exercise on October 18, 2019, in New York. Many hands are in the cookie jar. Our prayers for truth are working. Doctors, nurses, farmers, ranchers, journalists, bloggers, writers and the list goes on are speaking out. Keep praying for the truth to reveal itself. And eat more tofu!

Recipe from blog of

Copyright 2020 Melissa Crismon