tofu love. & pumpkins.

what you are about to see may seem a bit excessive.


what can i say, i love pumpkins, and gourds, and halloween.

the bigs ones + white ones + 3 of the gourds only cost us $22! i love those pacman ghost ones ^.^ i'm not sure if i want to carve one of them yet. i kinda do. i guess i will. yeah. i definitely will.


let's talk tofu.

during my years as i vegetarian, i absolutely refused to touch tofu. after a bad experience with some cheeze made from tofu, i was convinced it was evil. but then i started making tofu chili, and realized it wasn't so bad. but that was about the only thing i would do with it for at least a few years.

then i decided to branch out a bit.

tofu scrambles.
enough said.
here's my favorite recipe.

tofu scramble

7 ounces of extra firm tofu
1 small onion, diced
1 clove garlic, minced
olive oil for pan
1 broccoli crown
1/3 of a zucchini
6 baby bella mushrooms
2 tbsp nutritional yeast
handful of kale
salt & pepper
dried basil

drain and press the tofu. chop all the veggies to bite size pieces. heat olive oil and add in the onion, garlic, broccoli, and zucchini. let cook until all veggies are just about tender. throw in the mushrooms and tofu, and cook until mushrooms are tender. turn off the heat and stir in nutritonal yeast and kale. toss with some salt, pepper, and dried basil. serve with toast.

& if you have a small tomato, dice it with half a scallion and put it on the side. it's nice to stir it into the scramble for a fresh flavor.

also, top this with that vegan parmy cheeze. yes.

best breakfast ever.

at least until hannah came in and stole my toast!