Wednesday, May 29, 2013

Tofu & A Crisis

Blink once and another week has gone by; blink twice and a whole four years have flown by.

My life as an undergraduate student is finished. Done. Finito. I know I'm being dramatic, but I think the situation calls for it. I am officially in the "real world"--to quote the amazing student speaker that gave the speech at my graduation--and I'm not afraid to admit that I'm scared/sad/nostalgic/any other emotionally-charged adjective.


People always tell you to make the most of your college years; they say it's the best time of your life, the most fun you'll ever have. But it's hard to grasp the idea until it's no longer in your reach. Like most things, you never know what you have until you don't have it anymore. I no longer have the freedom to flunk a paper or bomb a test. I can't sweet talk my way into an extension anymore. I'm not allowed to swipe into an all-you-can-eat dining hall and smuggle out bananas. And I certainly can't skip classes because karaoke-Tuesday was great and I overdid the vodka. Everything I do from now on is on me.

--Insert existential crisis clause here--

Just kidding, I'm far from having an existential crisis, but I am having a post-graduation dilemma in which I can't seem to decided what I want my life to look like in one, two, or five years. Knowing me, it is necessary to have a plan. Well for now plan is to go with the flow. So here's to flowing, and eating while I'm at it!


Tofu Scramble Salad Wrap (adapted from Skinny Bitch: Ultimate Everyday Cookbook)
Active time: 20 minutes; Total time: 40 minutes.
Makes 6 servings

  • 1 teaspoon olive oil
  • 1/2 cup red onion diced
  • 1 - 6oz. package extra firm tofu, drained, patted dry and crumbled
  • 1 carrot shredded
  • 3 small beets, chopped
  • 1/2 cup low-fat greek yogurt
  • 1 lime, zested and juiced
  • 2 tablespoons dijon mustard
  • 1 tablespoon agave nectar
  • 1 tablespoon curry powder
  • 6 pieces of lavash or pita bread
  • 1 small bunch parsley leaves
  1. In a small saucepan heat olive oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Set aside.
  2. Heat a large pan or wok over medium heat. Add tofu and cook, stirring, for 5-7 minutes, adding 2 tablespoons of water, one at a time. Transfer tofu to a large bowl and mix in onion, carrot and beets. 
  3. In a small bowl, combine yogurt, lime juice and zest, dijon mustard, agave and curry powder. Stir and season with salt and pepper. Pour dressing over tofu mixture and stir well. Chill tofu salad for about 20 minutes or until cold. 
  4. Place a piece of lavash on a flat surface; add about 1/2 cup tofu salad and top with parsley leaves. Roll up into a wrap. Repeat with remaining lavash/pitas and tofu. 

Tuesday, May 7, 2013

Batalla de Puebla

Hello hello blogosphere. I'm here to deliver the much anticipated blog post about the most celebrated Mexican holiday in the United States--notice I didn't say America because I feel strongly against the definition of a country with the name of a continent. Ironically, it is also the least celebrated holiday in Mexico.


That's right folks, 5 de Mayo is not a work holiday in Mexico, it is not a lets-wear-sombreros-and-drink-margaritas day, and it most certainly not our 4th of July. What it is, is a day to commemorate the first battle in which Mexico defeated France; and a day of hope for the Mexican military forces. Go nuts with the Wikipedia article here.

That said, I have to admit that this holiday is a great opportunity to showcase Mexican gastronomy. It is great motivation for any passionate foodie--and even more for us Mexicans--to put together a gourmet meal. And this year was no exception: I'm proud to say (or write) that for the first time ever, I made a batch of traditional green salsa from scratch.


You may be laughing at the fact that my super proud moment consisted of throwing some ingredients into a blender and simmering the mixture for a while, but salsa is everywhere in Mexican cuisine. It is in enchiladas and chilaquiles, and huevos rancheros and enfrijoladas; atop tacos and molletes, and sopes and fajitas. It is a great dressing for meat and an even better dip for totopos (tortilla chips). If you have salsa, you're all set.

Here my is meal for my cinco de mayo: marinated fajitas, mango pico de gallo, loaded guacamole Enjoy!


Marinated Chicken Fajitas with Lime (adapted from Martha Stewart)
Active time: 20 minutes. Total time: 30 minutes + marinating.
Makes about 6 servings.

  • 4 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch thick slices
  • 2 large bell peppers, cut into 1/2-inch thick strips
  • 1 large white onion, halved and sliced lengthwise


  1. In a large bowl, whisk 3 tablespoons olive oil, garlic salt and chili powder in a large bowl. Add chicken, bell peppers and onion. Season with salt and pepper and toss to coat. Place in a Ziploc bag and let stand in the refrigerator for at least one hour and up to four hours. 
  2. Heat remaining olive oil over medium high heat in a large saucepan or wok. Add chicken and vegetables and cook, flipping once or twice, until chicken is done, about 5 minutes. Serve hot with tortillas, guac and salsa.