Since having a child I’ve made breakfast important. I mostly make meals from scratch and make the best attempt to stay away from anything packaged. The chickens have been such a blessing. We’re able to cook eggs most days any which way you can think of and have them for breakfast or “breakie” (what we call it here).

Pancakes are the biggest hit for breakie…just ask my son, he’ll tell you he wants *pancakes*! Before I knew about this recipe I’m going to share; I’d always thought I was making pancakes from scratch.

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Quick question:  Do you know what you’re having for dinner?  Don’t panic if you don’t have a clue – you’re not alone.  Up to one third of Americans don’t know what they will be eating for supper on any given day, an underlying cause of relying on prepared food fast high in convenience and packaging and low in nutrients and local food connections.

However we slice it, our busy, chaotic, modern lifestyles generally leave us low on time and quality food fuel.  I seem to live on either extreme:  either I’m working and writing from my farm with a freezer full of preserved garden goodies to eat, or I’m in town all day running through a laundry list of errands, undoubtedly skipping a meal and ending up famished.  And crabby.

A little planning goes along way in keeping well fueled on the road.  Here’s three tips for easy green meals to go, and a recipe for Stuffed Roti (pronounced “row-tee”) with Chickpea Filling, a hearty Caribbean-inspired sandwich stuffed with curried veggies, potatoes and chickpeas that can be readily noshed with one hand just about anywhere:

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As I try to add more living foods to my diet, I’ve tried eating salad with just about every meal, eating raw snacks like trail mixes and fresh fruit, and making more food from scratch. One way of incorporating raw foods into my diet that has been really easy is making fresh juices and smoothies. With the help of gadgets like my Green Star juicer and Vitamix blender, I’ve made many a healthy and scrumptious snack.

One word of juicing wisdom that I’ve learned is that you don’t want to overdo it with fruit juices. Because of their high sugar content, fruit juices can raise blood sugar levels. It’s healthier to drink vegetable juices, or a blend of fruit and vegetable juices. Juices are best in moderation because they deliver many nutrients but since the pulp is removed, they don’t have much fiber. Smoothies, on the other hand, use the entire fruit or vegetable, so the fiber is included. Both juices and smoothies are a great way to get digestible nutrients and add more raw fruits and vegetables to your diet.

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In Parts I and II, we talked about the making of tofu, the freezing of tofu, and everything in between, Now, let’s talk about a few things you can do with extra firm tofu – a few quick dishes you can make for lunch or dinner. I’ve already mentioned the fact that the silken is pretty much just for pudding or pie filling, so I’m talking about using extra firm or Wildwood’s super firm tofu for this purpose.

Tofu in Stir Fries

Using tofu in a stir-fry is the most obvious use for this delicious food. And there are a couple things you can do. First of all, tofu has a fair amount of its own fat, so when you cook it, you really don’t need to use any oil. It will get golden brown and crispy on its own without oil. So you cut the tofu up into cubes or slices or patties or whatever size/shape you want, and you place them in a nonstick sauté pan.* Now you just let them get golden brown and crispy on one sided before turning it over. Don’t fuss with it and push it around; just let it get crispy, then flip it. No oil – about 10 minutes each side. While the tofu is cooking like this in its own pan, you can start cooking up your veggies – peppers, onions, squash, mushrooms, whatever you want to add to your stir-fry — in a separate sauté pan. When the veggies are nearly cooked, add your crispy tofu, and your stir-fry marinade, and just stir-fry until the tofu is hot and mixed with the sauce. Serve over quinoa or brown rice. If you don’t know what quinoa is, then check out my blog post called Five Favorite Foods.

However, if you don’t own any nonstick pans, feel free to add a little olive oil to your pan and fry up the tofu that way. You want it nice and crispy.

Tofu in Curries

Another way to use extra firm tofu in a meal is to make Thai curry. Again, there are recipe packets on my website, but essentially you’d add curry paste and coconut milk and whatever veggies you want to add, and throw in extra firm or super firm tofu into your curry. Frankly, I think curry – particularly the tofu in the curry – is even better the day after you make it. Yum!

Tofu as "Eggless Egg" Salad

I’ve mentioned eggless egg salad, which you can prepare by mashing up extra firm tofu, and mixing it with an eggless mayonnaise, such as Nayonnaise, Vegenaise, or Wildwood’s Garlic Aioli – along with some chopped raw veggies, such as carrots, celery, and peppers – and adding some salt, cumin and turmeric.

Grilled and BBQ Tofu

You can make BBQ tofu by just sautéing some tofu like I mentioned before – perhaps just cut the tofu into strips – putting the browned tofu strips in an 8 or 9-inch casserole dish, pouring BBQ sauce over it, and heating it in the oven for 20-30 minutes. Serve as a main dish or make a sandwich. Grill tofu and add to a grilled veggie sandwich on Focaccia bread with avocado and balsamic vinegar.

Tofu Bacon, Ricotta Cheese, Scramble, and On and On

Make tofu bacon by marinating tofu in a combination of water, tamari soy sauce, maple syrup, and liquid smoke. Make a tofu ricotta cheese (blend firm tofu with lemon juice, fresh basil, fresh garlic, and soy milk) to use in lasagna or stuffed shells. Scramble tofu together with your favorite vegetables and the spice turmeric to give it a beautiful yellow color. This delicious dish can be served as is, or can be used as the basis for "tofu rancheros" by wrapping it in a tortilla, and serving with black beans and salsa. Add cubes of firm tofu to miso soup.

Thoughts About Bulk Tofu

Just a few other thoughts about tofu. You sometimes see it in your grocery store, particularly in Asian shops, in bulk – sitting in tubs of water. I’m a little wary of this, only because it’s often not organic, I don’t know how long it’s been sitting there uncovered, exposed to possible bacteria, and I just prefer to get tofu that I know is organic. Some farmer’s markets are now selling fresh tofu in bulk in this way, but that’s a little different, because often the batch was just made that morning, and it’s usually organic, and you can speak directly with the people making the tofu. You can’t beat organic, locally made tofu. Incidentally, one of the great things about Wildwood’s tofu is that the soy beans are American-grown, mostly in Iowa, Illinois, and Minnesota, and Wildwood has a direct relationship with their farmers.

Flavored, Ready-to-Eat Tofu

Whereas Wildwood does have some flavored baked tofu, my favorite brand for ready-to-eat tofu is Sunergia. They specialize in flavored tofu, and each one of the flavors is fantastic: Italian Herb, Savory Portabella, Peanut & Ginger, Indian Masala, Spicy Thai, Garlic Shitake, Porcini Herb, Spinach Jalapeno, Spicy Indian, and Pesto. Some are great for adding to pasta, some to stir-fries, some to salads. Just scrumptious - also organic, kosher, GMO-free, and wheat-free.

Tofu is such a versatile food; you can do soooo much with it, so definitely give it a chance. It’s really satisfying, really filling, a great source of protein (if that’s something you’re looking for), it’s high in Omega 3 fatty acids and monounsaturated fats, and is a great source of iron and other minerals such as calcium (if you get the tofu that uses a calcium base as its coagulant – it will say "calcium enriched" on the package, and is so versatile.) Just don’t be afraid of it. Experiment with it, trust it, trust me, and perhaps someday you’ll get to the same place as me – where it becomes difficult to cook with it, because you want to gobble up the entire block before you even get to use it in whatever dish you’re preparing. (I do have some amount of self control, though!)

*Just a quick note about nonstick pans, because this question (which usually comes up in my classes) may be on some of your minds. Some people are concerned about the link between cancer and a chemical used in the manufacturing of Teflon. First of all, Dupont is phasing out this chemical by the year 2010, so this whole point will be moot. But the reason I feel okay using nonstick pans is a) I use nonstick in a rotation with other pans, so it’s not only nonstick I use. I also use anodized steel, and of course, you can also use stainless steel or copper. b) I really take care of my nonstick pans: I don’t use metal on them, and I make sure not to scratch them. The risk researchers are seeing between cancer and this chemical – unfortunately – has more to do with people who live around the manufacturing plant, not the use in people’s kitchens.

Also, you’d have to heat your pan to over 600 degrees with no food in it to see any kind of risk, and we don’t heat our pots and pans to that high a temperature. Finally, for me, there are so many real risks associated with cancer and meat, cancer and dairy products, and cancer and high-fat diets that I would rather see people make much more substantial changes if they want to reduce their risk of getting cancer than worrying about Teflon. If you’re still eating meat and dairy but are concerned about Teflon pans, I don’t think you’re doing much to reduce your risk. I’d rather see people get these cancer culprits out of your diet, and not worry about using nonstick pans.