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Tofu Scramble

This morning, sick of oatmeal and peanut butter on toast I turned to an old favorite – Tofu Scramble. Everyone has their own variations, but the rule of thumb is to squeeze and crumble the tofu into large clumps because it will crumble further as you cook… Read More »Tofu Scramble

Simple fried Tofu

You can use this sumptuous fried tofu to give the texture of meat. It is particularly useful as a bit-sized chicken alternative in curries, stir-fries, and stews; and great for entertaining skeptical omnivores. Tofu itself has a low amount of calories, a relatively large amount of iron, and little fat.… Read More »Simple fried Tofu

Simple as Quinoa Salad

How versatile and unique this little grain is, although technically it’s not a grain at all, but rather a chenopod, closely related to beets and spinach. That’s probably why it’s so nutritious. Quinoa pronounced ”Qin-wah” comes from the Andean region of Ecuador, Bolivia, Colombia, and Peru. Ingredients 1 cup of cooked quinoa 1 can of artichoke hearts 1 bunch of steamed green… Read More »Simple as Quinoa Salad