Happy New Year to 2017. Far out, it feels like I was panicking about the Y2K virus mere minutes ago, and wham!
Normally today, I’d write a post about 2016’s takeaway food highlights, celebrating all the delicious finds that can be consumed from one’s lap whilst sitting in the car. But unless you want a blow by blow description of Chinese broccoli with special fried rice or the seafood stick meal deal with maximum chips, I’m afraid not much else happened in that space this past year. That can only be a good thing, right?
This past week, I’ve delved deep into the world of the documentary – food, mostly. I also watched ‘Minimalism’ which was completely fascinating and ‘Holy Hell’ which was completely disturbing, albeit a great watch. I highly recommend ‘Annie Liebovitz: Life Through a Lens’ too. God, what did I do before Netflix and Stan?
Anyway, you may have seen on my Insta stories, some of these docos got me thinking about my own food choices and the impact that has on a personal and global level. I’m not going to go hammer and tong with this plant based changed but by crikey, I’ll give it a red hot go.
Which brings me to this little dish I whipped up this morning. The broken record in me reminds you that once upon a time, I hated capsicum. Loathed the damn stuff. I’m learning to love it – especially roasted. I’ve thrown it at tomatoes, onion and garlic here together with my all-time favourite ingredient, hot paprika. Scrambled tofu (who knew!) and some coriander, and my new year is off to a decent start.
Simple and considered – that’s going to be my mantra this year, from everything I eat, I purchase and I do. 2016 was the year of ridiculous material hedonism, I need a bit of a break.
Scrambled tofu with spicy tomatoes
1 onion, finely diced
1 clove garlic, minced
440gm can crushed tomatoes
1 teaspoon rice malt syrup (or a good pinch of sugar)
½ teaspoon hot paprika, more if you love it
Salt and pepper
250gms firm tofu
½ teaspoon turmeric
Shake of garlic powder
Fry onions, garlic and capsicum until soft and lush. Throw in tomatoes and heat through – add syrup (sugar) and hot paprika, and cook until bubbling.
In a separate pan, crumble tofu and sprinkle in the garlic powder and turmeric and cook until sizzling. Spoon tomatoes into a serving dish and top with tofu. Throw some toast and coriander at it and there’s your breakfast.