Runners, tighten your laces! Liquor stores, stock your 40's! It's nearly the third Monday in April here in Boston - Marathon Monday. The marathon represents one of two things: the indomitable nature of human will or the irrepressible urge to drink in public. Or there's the soul wrenching battle between the two - I could easily be one of those people with a beer in hand, an unlit cigarette in the other, thinking to myself: "...next year... Sob!" Now, not to be Little-Miss-Goody-Two-Asics, but I've never participated in the widespread debauchery that goes down on Patriots Day (yes, Boston likes to provide two names for its construed holidays; see also St. Patrick's Day/Evacuation Day). But this is the third consecutive year where I've intensified my running routine 'round about this time. I feel like a bit of a poseur running the trails right around the marathon. I'm usually being lapped by runners with highly sculpted calves and windbreakers from a previous year's race (the older the year, the more distinguished the runner, I think). But I plan to watch some of the runners as they come down Beacon tomorrow, and I know I'll catch the elite men and women cross into Copley and, as I always do, cry like a baby over the beauty of it all.
I just got back from a run and, starving, whipped up some breakfast. There are tons of recipes for tofu scramble out there, to the point where you don't really need a recipe. The most important part for me is the turmeric, for that sunny color and umami-liciosness. I'm not usually this serious about my morning meal, but hey, gotta load up for my big catharsis tomorrow.
Anything-Goes Tofu Scramble
1 package extra-firm tofu, thoroughly drained and crumbled
1 small onion, finely diced
2-3 cloves of garlic, minced
1 heaping teaspoon turmeric
a few splashes of hot sauce
a good plop of salsa
Additions: corn and cilantro; chopped kalamata olives and oregano, green onions and parsley... use your imagination!
Heat some olive oil in a pan and add the onion and garlic. Saute until softened and just starting to brown, 3-4 minutes. Add the tofu and cook until the tofu starts to brown, about five more minutes. Stir in the turmeric, hot sauce and any additions and enjoy (with hearty whole-wheat toast, yum!).