Archive for learning to cook

Food: Tofu potato scramble

I love subscription boxes. They are definitely a guilty pleasure, but recently I’ve been trying to save every last penny so I cancelled all of them (All them being 3. Told you, guilty pleasure!). However, my mom passed on a $40 gift card to HelloFresh¬†and I couldn’t resist, especially when there was a no commitment policy to their subscription service. Meaning, I could buy as many or as few boxes as I wanted before cancelling.

So, I signed up and bought their vegetarian box that contained 3 meals for 2 people for $59, but with my gift card it was only $19 (all shipping included)! To put it simply, the box I chose was the cheapest of all the options available, but you can choose boxes with meat, more meals, and for more people. The price is magically adjusted for you.

My first box arrived yesterday and I was excited to cook up a storm. The ingredients themselves are high quality and were packaged nicely with reusable cool packs and with a thermal wrapping. The meals are also broken down into different bags and each had a detailed picture recipe card. At one point, I actually laughed to myself as I felt like I was in a Ratatouille reality TV show as I said, ‘So simple, anyone can cook!

I think what I loved most is that the meals were different to what I’d make/dream up myself AND the nutrition value was listed right on the recipe card. Good for people like me who like to count their daily intake.

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So I started my HelloFresh journey with their tofu potato scramble recipe and I definitely had a happy belly at the end of the night.

To get started, you’ll need:

  • 8 oz firm tofu
  • 2 small white potatoes
  • 3 scallions
  • 1 clove of garlic
  • 1 red bell pepper
  • 10 grape tomatoes
  • 1/2 cup lettuce
  • 1/2 cup mozzarella cheese
  • 2 wheat tortillas (not pictured)
  • 1 teaspoon chili powder (not pictured)
  • 1 tablespoon olive oil (no pictured)

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1. Prepare your veggies & tofu: cut potato into 1/2 inch pieces, shred the lettuce, chop the garlic, halve the tomatoes, cut pepper into strips, slice the scallions, and finally drain & crumble the tofu in a bowl. It all pretty much looked like this after:

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2. Next, put your potatoes in a pot & cover with water. Bring them to a boil and then let them simmer for 8 minutes. Wait at least 5 minutes before you continue with the skillet portion of the meal. You’ll need your potatoes there.

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3. When your potatoes are nearly done, start your skillet and add the olive oil, scallions, garlic, and chili powder and cook/stir for 2 minutes. Next add your peppers and potatoes, cook/stir for another 5-7 minutes.

Note: when you drain & add your potatoes, save 1 tablespoon of the starchy water for later.

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4. Next, add the tofu & that 1 tablespoon of water you saved. Cook/stir for about 3 minutes. Season with salt & pepper.

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5. Heat your tortillas (I used the microwave) and then divide your mixture in 1/2 since this recipe is for 2 people. Place your mixture on the tortilla.

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And then top it with the cheese, tomatoes, and lettuce.

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6. Finally, hone your inner Chipotle burrito wrapping skillz and roll that puppy up. My burrito looked terrible, but it still tasted great.

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One final note: If you don’t like heat/spice, then consider less chili powder, because the chili powder is added early on and it gives everything a nice deep heat flavor; the kind that sneaks up on you after a few bites. It was amazing!

I’ll definitely be making this recipe again!

Nutrition per serving (according to HelloFresh)

  • Calories: 527
  • Carbohydrates: 43g
  • Fat: 29g
  • Protein: 34g

Friday night noms

I’m not a chef. I’m not even really a decent cook and I hate cooking anything that has more than 5 ingredients. Tonight, I splurged and used 6 ingredients for this tasty roasted chicken & veg. I got the recipe out of my March issue of Real Simple.

So what exactly are you drooling over? That’s roasted red potatoes with broccoli and very thin pieces of chicken with red pepper and feta cheese rolled up inside. I had to brown the chicken in a frying pan before putting it in the oven to roast, but only a minor hassle, really.

I guess I could have really stuck to my 5 ingredient rule, but I’m a big fan of flat parsley. It just gives a really fresh taste to everything.

Happy belly, over and out.

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