How are you doing this holiday season? I know it can be a busy and stressful time of the year, but I hope you’re all making the time to care for yourself. Being home and hanging out with family can be wonderful, but it can also be intense and overwhelming. I always find myself exhausted from having to explain why I eat the way I do and answering the “where do you get your protein from?” question, and I have to try especially hard to keep myself from getting into extremely heated political arguments. Being back in my parent’s home is nice, but caring for someone with Alzheimer’s isn’t easy and sometimes I forget about self-care. My body clock and work/life balance are both a little out of sync at the moment, but with some sleep, meditation, deep breathing, and long walks, hopefully the kinks will work themselves out. If that doesn’t work… well, it’s me, the cookie jar, and a good book. Which my pants will not thank me for.
This week in food and sustainability…
- At The Paris Climate Talks, The Rich And Powerful Work To Stay Rich via Grist
- 8 Ways To Turn Citrus Peels Into Gifts via The Kitchn
- The Climate Crisis Is A Once-In-A-Century Chance To Make Our World More Equitable via Huffington Post
- Cascara ‘Tea’: A Tasty Infusion Made From Coffee Waste via NPR
- eatwellguide.org is the restaurant guide of my dreams: over 25,000 hand-picked restaurants, farms, markets and other sources of local, sustainable food!
I’m not usually a savoury breakfast person, but this leek and butternut squash scrambled tofu has been one of my favourite breakfasts this season. Although I am a sweet breakfast person who usually goes for oats or almond butter toast, I wake up on some mornings feeling like I’ve had too many treats throughout the week and just want something savoury to start the day. This scrambled tofu is perfect for that, and if you are as obsessed with batch cooking as I am and happen to have roasted squash waiting in the fridge, this recipe will take you no time at all.
Yields 2-3 servings.
- 1 1/2 cup (130g) leeks, sliced
- 1 cup (164g) roasted butternut squash
- 3 cups (350g) firm tofu
- 2 teaspoons turmeric
- 1-2 teaspoons coconut oil +1 tablespoon more if squash needs to be roasted
- sea salt and pepper, to taste
- If you don’t have roasted squash on hand, preheat the oven to 405ºF/210ºC. Rub the squash with a tablespoon of coconut oil, season with salt and pepper, and roast until tender: 25-30 minutes if cubed, 45-60 minutes if halved.
- Remove the tofu from its packaging and press with a cloth or wet towel to rid it of excess water. Line the tofu with paper towels or a cloth on the top and bottom and compress with a plate for five minutes. Crumble the tofu into a bowl and set aside.
- Thoroughly rinse the leeks and slice them. Melt the coconut oil in a pan over low heat, and sauté the leeks. When the leeks are soft and golden, add the butternut squash.
- Add the tofu and turmeric and stir to thoroughly incorporate all the ingredients. Generously season with salt and pepper and serve with toast.
Your edible plant enthusiast,