Sometimes…you just gotta make do with what you got.
Because there’s going to come a time when your brain can’t comprehend all the exciting things gaining momentum around you. A time when your gay best friend has to make an acceptable substitute for an actual boyfriend. A time when there seems to be 1,709,231 things to do and yet still only 24 hours in a day to do them. A time for wearing your swimsuit bottoms to work when you’ve run out of clean underwear. And a time for channeling your inner MacGyver and concocting your own tofu press when you get the strange urge to cook tofu for dinner.
Today is that time, my friends.
The winds of change are blowing my curly-haired way.
My love life still isn’t to be envied.
I have a to-do list 29 things long (okay, okay…so 1,709,231 was an exaggeration).
I randomly grabbed swimsuit bottoms this morning even though I had clean underwear available.
And after enjoying a Curried Pumpkin Tofu Hash breakfast at Birchwood Cafe in Minneapolis this past weekend, I immediately knew I wanted to recreate it’s deliciousness. That means working with tofu…which means needing to press tofu…which means realizing I don’t have one of these handy dandy contraptions…which means The Healthy Everythingtarian had to make do yo.
Curried Pumpkin Tofu Hash with Brussel Sprouts
Prep time: 5 minutes
Cook time: 15 – 20 minutes
1 block firm tofu
2 T canola oil
1/2 medium yellow onion, finely diced
1/2 lb. (roughly 2 cups) brussel sprouts, halved
2 t minced garlic
1 t all-purpose seasoning*
generous pinch of salt
1/2 cup pumpkin puree
2 T maple syrup
2 t curry powder
1/4 t garam masala
3-4 T water
salt + pepper, to taste
pumpkin seeds, for garnish
Press your tofu press overnight or if you’re like me, cut tofu into 3 slabs approximately 1-inch thick and ratchet up your own tofu press (see above). Cut into small 1/2-inch cubes.
In a saucepan over medium-high heat, saute tofu, onion and brussel sprouts in oil. Stir occasionally, letting tofu and vegetables sear and brown on each side until tofu has a golden brown crust, and brussel sprouts are cooked through. Add garlic, seasoning and salt; stir and let cook for an additional 1-2 minutes.
Meanwhile, in a small bowl, mix pumpkin, maple syrup, curry powder, garam masala, water and salt + pepper. Add more water to your desired thickness, but sauce is best slightly runny.
To serve place 1/4 of the tofu vegetable mixture on a plate and top with 2-3 T of the curried pumpkin mixture. Top with pumpkin seeds, and serve with multigrain toast.
Makes 4 servings
P.S. I really hate daylight savings time and the lack of natural light to photograph my dinner. Let’s make do without that.
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