Laptop Lunches #317
I returned from Bethlehem with a better emotional equilibrium, and I wanted do do a bit of cooking, even if it was just super simple things. Because I hadn't really been cooking, the state of my fridge was such that some things just had to get used, so what you see for a bit reflects that.
This tofu scramble recipe was at once the best in flavor I have ever made and the least like eggs, but that may be because there isn't any black salt in it. It called for soft tofu but I used medium, and it turned out well. Next time, I will add black salt to see if that makes it more eggy.
I didn't bake this bread. Sometimes you have to accommodate your frailties, physical or not. Taking care of oneself is complicated, so in this case the bread from the store was the best thing for me.
Looks like a lovely way to ease back into some cooking. Bread baking definitely takes some effort, so I'm glad you looked after yourself. <3
ReplyDeleteIt's pretty easy for me to bake bread these days now that I'm so much more familiar with it, but it's definitely a lot easier to just pick up a loaf at the store!
DeleteOh wow, this meal looks perfect! I always think about making tofu scrambles but never do. I think I need to work them back into my life. I am so excited for berry season!
ReplyDeleteTofu scrambles are pretty easy, usually. I did have some trouble crumbling the tofu, so it may not be the best choice on a bad day for the chronically ill, depending on what you've got going on (I was doing it standing up, foolish me). I'm sure you know what I mean when I say you've got to be sure to strike the right balance with something like this!
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