First of all, it was great to hear from so many “lurkers” in yesterday’s post! Thank you all so much for commenting and of course, for reading!

Though I was supposed to head back to Manhattan last night, I ended up having to change my plans at the last minute. I was really bummed about missing Gracie’s birthday celebration, but unfortunately there was nothing I could do about it. Instead, I spent the night in, getting a head start on some homework for the upcoming week and baking.

* * *

One of my March goals was to try four new savory dishes, so for last night’s dinner I decided to try my hand at a tofu scramble…with a twist!

Tomato-Basil Tofu Scramble
makes two generous servings


 - 1 block firm tofu, pressed and drained
 - 1/2 cup fresh basil, chopped
 - 1 cup marinara sauce
 - 1/4 cup nutritional yeast flakes
 - 1 tsp dried oregano
 - 1/2 tsp onion powder
 - 2 cloves garlic, crushed
 - salt and pepper, to taste
 - olive oil, for pan

Press and tofu by placing between two plates and stacking a heavy book on top for about an hour. Drain of excess liquid. Cut into eighths. Drizzle a thin coating of olive oil into a skillet over medium heat. Crumble tofu into pan, creating a mixture of large and small chunks. Toss in fresh basil. In a separate bowl, combine marinara, nutritional yeast, oregano, onion powder and garlic. Pour mixture over tofu. Cook over medium heat until all moisture is absorbed (about 15 minutes), stirring frequently. Season with salt and pepper and serve.

The result was absolutely delicious! It was more savory than most tofu scrambles, making it good for dinner. I enjoyed mine with a side of sprouted toast and lightly steamed baby carrots.

* * *

After dinner, I got in the baking mood! I wanted to be able to taste my creation, so I went through my bookmarked folder until I found a non-dessertish quick bread: Elise’s pumpkin banana bread.

I followed the recipe pretty closely, using NuNaturals stevia baking blend, whole-wheat flour, canned pumpkin and bananas. The only substitutions I made were to use vegetable oil in lieu of coconut, and a flax egg instead of chia.

The loaf came out super dense, chewy and hearty. Of course, I just had to sample a piece warm from the oven :)

It was good enough to incorporate into this morning’s breakfast, as well:

I slathered two slices with chunky peanut butter, and included a banana to round out the meal.

After nine days of cereal, it was a welcome change.

I’m actually headed back to the city today- finally! My bags are already packed and everything is in order, so I’m of to enjoy the morning :) Happy weekend, everyone!

What was the last thing your cooked or baked?