I’m an all or nothing kind of girl. I want to practice yoga every single day or I don’t want to practice at all. I want to eat a McDonald’s #2 value meal (no cheese) every day for the better part of my high school career or I don’t want to eat meat for a decade. I want six liquor drinks in the span of about two hours or I’ll be sipping one glass of water all night.
There’s just not a whole lot of gray area with me, you see. I’m in or I’m out.
So since I’ve been such a freaking drunkard this last month I decided it was time to rein it in and declare a Sober September. Not a Glass-of-Wine-with-Bachelor-Pad September or a Drink-Until-You-Eat-an-Entire-Pizza-but-Only-Once-in-a-While-so-It’s-Totally-Fine September. A damn sober September. All the way.
Nothing wrong with drinking, mind you. I’ve just got entirely too much going on to be stumbling around my kitchen at 3am eating an entire tub of kalamata hummus. I’ve been acting like a freaking 19-year-old. No room in the schedule for that nonsense.
I think after crawling out of my hole of post-breakup summer depression, I just wanted to have fun again. And it has been fun. But you know what’s also fun? Not being drunk in your 6:30am yoga class.
So I’m stepping back a wee bit. The best part? I’ve got so much more time for cooking and baking now. Hence, this beautiful Sunday brunch of curry tofu scramble with toast and avocado. Enjoyed headache-free after a lovely non-drunk 90-minute hot yoga class.
- 1 tablespoon oil
- 1 celery stalk, diced
- 1 carrot, diced
- 1 tablespoon curry powder
- salt and pepper to taste
- ⅓ cup vegetable broth
- 1 block firm tofu, water drained
- ½ cup frozen peas
- 2 teaspoons apple cider vinegar
- Heat the oil in a large skillet over medium-high heat.
- Saute the onion until it begins to soften. Add the carrots and celery and continue cooking 3-4 more minutes.
- Add the curry powder and season with salt and pepper. Immediately pour in vegetable stock. Let simmer 2-3 minutes.
- Add the block of tofu and break it up with a fork or wooden spoon until it resembles scrambled eggs.
- Add frozen peas, reduce heat and let simmer until peas are cooked through.
- Finish with apple cider vinegar.
- Serve with toast and avocado if you are awesome. Or eat it straight out of the skillet over the sink. Nobody’s looking.