I have had the craziest last couple of weeks. The bombings kept me out of school for a whole week, and while that may sound nice, it has only added to the unsurmountable stress finals season brings around as it is.
I'm working on 7 different projects right now for both film scoring classes and my sound design classes as well as my own production work outside of class. Its always around this time when I ask myself WHY I took on such a heavy combination of majors..like who in their right mind doesn't sleep for 4 days straight to write music? Who runs on a meal (if you can call a tray of bad takeout a meal) a day for two weeks? I would have never thought I'd be able to say I do. The twenty hour days are tough, the music isn't always good, I completely depend on GrubHub and naps (IM SO SLEEPY), and yet......there is nothing else I could imagine myself doing. Go figure.
On the afternoons when I'm out of class before the film scoring labs at school open up, I try to take advantage to cook something healthy -- even if I don't get the chance to blog about it a couple weeks later (oops).
I whipped this up in about 30 minutes and there was barely anything to clean up -- a major plus for me.
Have you ever tried vegan versions of cheese? This fresh one made of tofu is delicious. It makes a bit more than is needed for the tomato, but you can use it as a spread for a sandwich later or even as a dip with your favorite chips or crackers. Yum :)
Ingredients:
1 tomato of your choice
handful of arugula
Tofu Ricotta "Cheese"
1/2 block extra firm tofu, cubed
1/4 cup extra virgin olive oil
juice of half a lemon
2 teaspoons red pepper flakes
2 teaspoons fresh minced garlic
1 teaspoon onion powder
1 teaspoon coriander
1 teaspoon white pepper
sea salt, to taste
Preheat oven to 350º.
Combine tofu, oil, lemon juice, red pepper flakes, garlic, onion powder, coriander, white pepper, and sea salt in a food processor and pulse until semi-smooth.
To prepare the tomato, carefully cut the top off first. Use a small knife to break apart the tomato from its outer shell around the inside, and then use a spoon to scoop out the rest. (You can use this part in a salad, guacamole, or even stuffed in a wrap.)
Fill the tomato shell with the tofu mixture. Place on a baking sheet and bake for about 15-20 minutes. I left mine in for 25 minutes and it had completely fallen apart. I didn't particularly mind, but if you're a picky eater, keep an eye on it after 15 minutes.
Serve over arugula and enjoy! I happened to have mine with a nice glass of white wine. It was just that kind of Monday.
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