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!).
2 comments:
Sean and I make a variation of this almost every week, except we add cumin, coriander, and chili powder, and wrap it up in tortillas, and make roasted potatoes with it. Delicious.
That sounds really good... and so does Emma's variation. I'm hungry all of the sudden.
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