Scrambled tofu & carrots, red kale stir fried with caramelized onions, pine nuts, and seasoned with tamari, and watermelon radishes marinated in a raspberry vinaigrette. It all made my day much brighter.

The mix of colours was sooo nice:

On monday I tried another of her recipes: Fried Rice with Scallions, Edamame & Tofu. It was very good! It also looked amazing.

I didn’t feel like making eggs this morning but I wanted to have something *like* that – you know, something warm and wholesome. So I adapted a recipe from the Fresh cookbook to use some herb tofu I had sitting in my fridge. I stir-fried in olive oil 1/4 red onion, chopped in small pieces, adding one clove of garlic and 1/2 inch of fresh turmeric, grated, after a minute or so. Don’t worry if you don’t have fresh turmeric, you can simply add the powder kind. While the onions, garlic, and turmeric got soft and fragrant, I crumbled about a cup of herb tofu and added to the pan, mixing it in and letting it cook for a couple of minutes. Meanwhile I combined a tbsp of Engevita (inactive) yeast, a tsp of dill weed, a pinch more of dry turmeric, a bit of salt & pepper in a small bowl with a bit of water (just a tbsp or two, to make a thin sauce). I poured the mixture to the tofu and cooked until the water evaporated. I then chopped a couple of the amazing mini roma tomatoes I get at Pusateri, pushed the tofu mixture to the side of the pan and stir-fried the tomatoes for a bit and then mixed it in with the tofu mixture. I ate it with some nice spelt lavash. Yummy.