I challenged a client. He’s worked supremely hard, improved his cholesterol and blood pressure by outstanding standards, but still is pre-diabetic. He heroically gave up a convenient and tasty McDonald’s sausage, egg and cheese breakfast sandwich for a packet of oatmeal and a banana. Yet, that combination added to his blood sugar problem because oatmeal and fruit enter the blood system too quickly and annoy the hormone insulin. I challenged him to think outside the status quo and add more vegetables and protein to his breakfast.
Later, it dawned on me that if I challenged him to do it, I should accept the same challenge. Two things caught my attention – the Sauce Lady and pressed tofu.
Sensible food prep means you have a fully stocked pantry and fridge. From there, you concoct a meal. First, locally sourced pressed tofu is a time saver in that I don’t have to cover a block of tofu with a towel and precariously perch my cast iron skillet on top of it for half an hour. 30 minutes that I don’t have in the morning. Simply open package, dice up a 3 oz piece, and you have a serving.
Next, take a nose dive into exploring the crisper. There I found a zucchini, grape tomatoes, spinach, shallot, garlic, and an ear of corn neatly tucked in together. Perfect. Heat extra virgin olive oil (first cold expeller pressed and yes, it matters) in pan, add shallot and garlic. Add tofu. 2-3 minutes later, add chopped zucchini, grape tomatoes and corn. Just as it’s all seamlessly forming a glaze and wafting a tantalizing aroma, add in baby spinach leaves until wilted.
Double OMG. Meet Sauce Lady aka Joni Marie Newman, vegan cookbook author. OK, a week or so ago, I made one of her sauces. Creamy Cilantro Pepita Pesto Sauce. She says it’s great over pasta, rice, on pizza or sandwiches. She totally forgot to say it adds the power to the punch for a tofu veggie breakfast dish!
Now, don’t judge me on how this dish looks after I stir in the sauce – a sauce that starts with 5 cups romaine lettuce, a bunch of cilantro, a jalapeno – more veggies, right? Plus this dish packs added protein from the soft silken tofu that forms its base. What more does a body need than carbs from the veggies and protein from tofu to do a body good, reach peak energy levels and stabilize blood sugar? Oh, and the flavor? Kick-ass. Lively and vibrant. Makes me want more.
I did it. I challenged. I achieved. And boy, was it good. I’m not sure my client is ready for this yet. But I did send him the pictures and he bought the cookbook. Live by example.