Sunday, January 26, 2020

Tofu Scramble - Day 1 of Hoppiness and Plants

On Facebook I have requested to change the name of my blog page from "Simple Raw and Natural" to "Hoppiness and Plants". Facebook denied the request as they feel it changes the focus of the blog, but I have appealed that decision. I think the new name better reflects the things I want to talk about now.
January 22, 2020. Day 1 of Hoppiness and Plants. A plant based diet helps your body to be more receptive to light, and love, and energy. I call it eating the light. Eating simple plant foods can be a part of a purification both of the physical body and consciousness as we live in harmony with Nature and Nature's God. Plants absorb sunlight, and although the sun is not the ultimate light of creation, it is the light source for our planet, and eating a light based diet can be a step towards a better way of life.
I stopped by Sweet Cheeks Bakery this morning and put in an order for 2 loaves of whole wheat organic sourdough bread. It will be ready tomorrow after 11 AM.
I started the morning with gel water (water, lemon juice, chia seeds) and coffee.
1st meal: Tofu Scramble and baked potatoes.
Travis and I went to Hot Springs with our friend Joyce to get water from the hot springs and to have our dinner at the Vietnamese Noodle House - Pho Hoang My.
We ordered a pot of tea to share and vegetarian egg rolls with peanut sauce to share. I ordered a vegetarian dinner, the Vermicelli bowl with tofu and stir fried vegetables. I forgot to take a picture.
We drove by Kollective Coffee on the way home, but sadly it was closed.
Tofu Scramble
1 pkg organic firm tofu
1 onion, diced
1 pkg frozen spinach (8-12 Oz)
1 can Rotel tomatoes, drained
1 tsp coconut oil
Salt and pepper
Preheat oven to 350 degrees.
Drain the tofu and dry with paper towels or a clean tea towel. Crumble the tofu in a large bowl. Set aside.
Heat the coconut oil in a cast iron skillet (or any ovenproof skillet) on the stove top over medium heat.
Saute the onions until they are soft.
Add the frozen spinach and saute until heated through.
Add the crumbled tofu on top and lightly stir to incorporate into the mixture.
Pour Rotel tomatoes on top.
Place in the oven and bake for fifteen minutes.
Remove the pan and stir the ingredients.
Return to the oven and bake for another 7 minutes.
Serve right from the skilled with your baked potatoes.

Tofu Scramble

My dinner plate
To hoppiness and health...

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