Tag Archives: chocolate mousse

Tex Mex Tofu Scramble and They Draw and Cook

Happy St. Patrick's Day!

Happy St. Patrick’s Day!

Hope everyone had a good one! ūüôā ¬†

I’m still recovering from a Hidden Pictures Retreat at Highlights this past weekend–lots of work to catch up on!¬† ¬†It was wonderful to see old friends and make new ones. ¬†The folks at Highlights are the best. ¬†I stayed in the cutest little wooden cabin, and we artists spent all day Saturday learning all about Hidden Pictures! ¬†I have done a few of Hidden Pictures for the magazines for the younger set, Hello!¬†and High Five. ¬†But I grew up with Highlights for Children (the most popular of their magazines), as did almost everyone else in this country. ¬†It is such an honor being able to contribute to the magazine from my childhood. ¬†ūüôā ¬†I will have to do a post about it in the future. ¬†But this one is the one I started before I left for Honesdale, PA last week!

******************************************************************************************************************************************************

tofu2


Quite frankly, I would probably never have made this Tofu Scramble had it not been for the They Draw and Cook Glad Party. ¬†I submitted an illustration there, and the requirement was to come up with three different recipes using the same ONE ingredient. ¬†I usually only eat tofu with Asian flavors or in Chocolate Mousse, which I included in the recipe below. ¬†After illustrating it though, I decided I had to try it. ¬†And you know what — I love it! ¬†I’ve been eating it several times in the past week — it is so yummy with refried beans, cheese, and salsa! ¬†I also garnish with lime juice, plain yogurt (I can’t eat sour cream), and chopped cilantro.

For the concept, I knew I wanted to include animals, becauseI love drawing them, and I wanted characters and a story in the piece. ¬†Since there had to be three recipes, I thought it would be fun to do three different courses: A soup, a main entree, and a dessert. ¬†Then I came up with the Fox’s Cafe and went from there! ¬†I realized each recipe kind of has a different cultural background as well, so I incorporated that into the design with each animal saying how delicious tofu is in three different languages. ¬†At the end I have instructions for storing tofu. ¬†It’s important to keep it in fresh water. ¬†I actually have some leftover tofu in my fridge in water in a Glad container just like the little guy in my sketch:

sketch1c

And this is the final piece which I submitted:

Click to view larger

Click to view larger

It pretty much was the most difficult thing I’ve ever attempted, though it doesn’t look so complicated… ¬†It’s made up of several files, one of which — just the ingredients in the recipes—was over 550 layers! ¬†Crazy, huh? ¬†That’s what happens when you import something from Illustrator. ¬†Lol. ¬†Every sliver of scallion had its own layer. ¬†The animals (yes, I am obsessed with the bunny and the bear — they keep showing up) are a separate file, and I assembled everything together in one big Photoshop file.

I realized that working this way (using several flattened files to make one big file) is a LOT like baking a complicate dish– something like the German Chocolate Cake we made for Denis’ birthday last weekend! ¬†There are also three stages to making the cake: ¬†First there is the cake component, then the ¬†filling component (which needs to be cooked and coddled and babied at the stove for 20 minutes), and then assembled all together later when everything has cooled!

This year, I had a baking assistant, which I was very grateful for!

Cracking the eggs...OMG, this cake has 3 eggs, and 4 egg yolks!!!  It's kind of scary like that.

Cracking the eggs…

OMG, this cake has 3 eggs, and 4 egg yolks!!! It’s kind of scary like that. ¬†But if you are brave, here is the recipe. ¬†I only make it exactly once a year, and only for the man I love!

Tex Mex Tofu Scramble

1 block of tofu

1 teaspoon oil

1/2 onion, diced

1/2 green pepper, diced

1/4 teaspoon or to taste of ground cumin, chili powder, and dried oregano

dash of kosher salt and pepper

1/4 cup chopped cilantro and more for garnish if desired

1.  Wrap block of drained tofu in a paper towel and weight under a heavy pot for 30 minutes.

2.  Heat oil in a skillet over medium heat.  Saute onion and pepper until softened, about 3-5 minutes.  Crumble pressed tofu and add to skillet.  Season with spices, and saute for about five more minutes.

3.  Remove from heat and stir in cilantro.

4. ¬†Serve with¬†grated cheese, lime wedges, refried beans, sour cream, salsa, and warm tortillas if you’d like.

Makes about 2 servings.

Advertisements

7 Comments

Filed under Art Related, Vegetarian