Here we are. One day in and already the bargaining has begun. Who am I to believe I have so much worth saying? Who wants to hear from me 365 days a year? I’ll never keep up to it anyway.
So it continues. The gang of bitchy teenage girls that live in the darker corners of my mind smell weakness and their stiletto sharp claws are out.
As far back as I can remember this is something I have always done. I’m a chaser of shiny new things, what my mam would call a day dreamer. I ooze ideas and creativity and enthusiasm but lack the action and motion to bring them into being. I talk myself into inaction and mute myself into submission.
My favourite form of sabotage is to watch endless vegan channels on You Tube and compare my failings to each and every one of them. I’m doing it right now. I truly love Sweet Potato Soul, but how much valuable content would she get out into the world if all she did all day was watch Hot for Food?
So I need your help. I mean really need your help. What would you expect to see here? Do you prefer watching videos to reading text. I truly detest myself on camera but I’d do it, for you. If you’re into that kind of thing? Are you looking for recipes or tips on being vegan? Do you just come to look at (food) porn?
So for today I’ll show you breakfast. It was a sticky, smoky, salty effort that I threw together in less than five minutes. It really satisfies a savoury craving. Napkins I’m afraid are not optional.
Ingredients – Serves 1
- 1/4 Red onion thinly sliced
- 3 Chestnut mushrooms thinly sliced
- 4 slices of smoked tofu (My preferred brand is Taifun)
- 1 tsp Dijon mustard
- A dash dark soy sauce
- 1 Tbsp Bloody Mary ketchup (If you can’t find this substitute 1 Tbsp regular ketchup with 1 tsp vodka and a sprinkle of celery salt)
- Freshly ground black pepper
Heat a dash of oil on medium heat and add in the red onion. Fry for 5 minutes until it begins to slightly colour. Add in the mushrooms and cook for another 2 minutes.
Stir in the soy sauce, Dijon mustard, bloody mary ketchup and black pepper. depending on your pan you may need to turn down the heat if it starts to stick.
Once the marinade is combined with the onions and mushrooms carefully add your tofu and continue to bubble everything down for a few more minutes until heated through and fully marinated. Turn the tofu gently so it stays in nice even slices.
Serve on a hot buttered bagel. You wont regret it.