I recently returned from an A-MA-ZING solo weekend trip to Kripalu, a yoga and health retreat center, where the yoga, workshops, and scenery are wonderful, but the food is even better. A little bit from the Kripalu website:
The Kripalu Kitchen uses high-quality, all-natural ingredients to offer an array of nutritionally sound choices at every meal. Whole grains, fresh vegetables, and legumes form the backbone of the menus, with organic poultry, fish, and dairy products as optional protein sources.
Meals are served buffet-style. Fresh salad fixings and a selection of delicious salad dressings are always available, as are our famous freshly baked breads. Additionally, the Ayurvedic-influenced Buddha Bar offers simple preparations of legumes, grains, vegetables, and an assortment of balancing condiments.
Basically, I was in heaven. Three times a day. And they actually encourage silent dining, especially for breakfast, which forces you to be mindful during mealtime – something we rarely do in a eat-in-front-of-the-tv or breakfast-in-the-car society.
Many of the meals inspired me to try some new things in my kitchen, like new ways of preparing tempeh, or using fresh ginger more in my cooking AND baking – an ingredient I rarely use. There was a tofu scramble dish one morning for breakfast that reminded me how much I love the dish, and how easy it is to prepare. So my first dinner cooked after returning was a basic tofu scramble recipe inspired by the meal I had at Kripalu as well as the recipe from Isa Chandra, which I modified slightly. The original recipe, as with most tofu scramble recipes, calls for turmeric – an earthy spice that gives tofu scrambles a nice golden yellow color. I left it out because it also stains things like countertops and high chairs. Especially white high chairs belonging to babies who are experts at finger painting with foods made with turmeric.
2 packages of firm tofu, pressed of excess water, crumbled into large chunks
2 bell peppers, diced
1 can no salt/sugar corn, drained
2 tomatoes, diced
4 cloves garlic, minced
4 Tbsp grape seed or coconut oil
4 tsp ground cumin
2 tsp dried thyme
2 tsp salt
6 tbsp water
1/2 cup nutritional yeast
Heat half of the oil in a large pan, tossing in the garlic once hot. Add in bell peppers, cooking until soft. Add in corn and tomatoes and cook for another two minutes. Put vegetable mixture aside in a large bowl.
Heat remaining oil. Cook tofu for 10 minutes, letting it brown slightly before mixing a few times during cooking.
In a bowl, mix together cumin, thyme, salt and water. Pour spice mixture over tofu and stir to coat. Add nutritional yeast and cooked veggie mixture to the pan, mixing together all ingredients, and cook for another 5 minutes. Serve warm, and ideally with a piece of whole wheat sourdough bread like we did, purchased from the Kripalu cafe.