Brocolli, Swiss Chard, and Tofu
I just got back from 2 weeks in Mountain View, seeing the project I have been working on for the past year and a half go into production.
One thing that is always hard when I am away from home is the lack of what my wife and I call "our regularly scheduled diet". I made some nice dinners with my friend Jon, and there were some OK meals at Google. But I was getting a hankering for that "regularly scheduled" thing.
So the first day I got back, we made this:
I need to work on taking pictures of food so you get a better idea of the dish. Here you can just see it is colorful. I like it when a dish has lots of contrasting colors. The chard stained the tofu in reddish swirls, which were particularly nice to look at.
This is onions, a lot of ginger, tamari soy sauce, brocolli, swiss chard, and tofu. We ate it over plain quinoa, one of our favorite grains, which we cook 2 parts water to 1 part grain.
The tofu is a new brand we have started using, Wildwood SprouTofu, which is a sprouted tofu. It is labeled Super Firm, and it really is. It has the texture of a particularly dense cheese and is much firmer than any other extra firm tofus we have had. For some reason, I am not a fan of soft tofu and have been happy to find the Wildwood. It is more expensive, but I think the density and base weight, 20 ozs, more than makes up for the price difference.
One thing that is always hard when I am away from home is the lack of what my wife and I call "our regularly scheduled diet". I made some nice dinners with my friend Jon, and there were some OK meals at Google. But I was getting a hankering for that "regularly scheduled" thing.
So the first day I got back, we made this:
I need to work on taking pictures of food so you get a better idea of the dish. Here you can just see it is colorful. I like it when a dish has lots of contrasting colors. The chard stained the tofu in reddish swirls, which were particularly nice to look at.
This is onions, a lot of ginger, tamari soy sauce, brocolli, swiss chard, and tofu. We ate it over plain quinoa, one of our favorite grains, which we cook 2 parts water to 1 part grain.
The tofu is a new brand we have started using, Wildwood SprouTofu, which is a sprouted tofu. It is labeled Super Firm, and it really is. It has the texture of a particularly dense cheese and is much firmer than any other extra firm tofus we have had. For some reason, I am not a fan of soft tofu and have been happy to find the Wildwood. It is more expensive, but I think the density and base weight, 20 ozs, more than makes up for the price difference.
