A whole week (actually, nine days) already of Eating to Save the Earth. We are such heroes.  🙂

It’s actually going well. I’ve nudged closer to accepting whole grains as the heart and soul of my diet, even if, ugh, brown rice. Spouse went out for dinner last night with a friend from work and voluntarily ordered pasta with tomato sauce instead of his usual Wiener Schnitzel (deep fried, breaded veal) or goulash (beef or, often around here, venison stewed with red bell peppers/paprika). Vegetables have really become our friends (although the carrots themselves may have a different assessment of our relationship).

Today’s hot meal was a new one for us and I think we’ll be seeing it again.  A mixed veggie salad with homemade vinaigrette, corn tortillas, and (Mexican) chorizo made with tofu instead of pork.

The recipe comes from the New York Times.

Briefly:

Tofu chorizo

Cook 2 small, chopped onions, 3-4 chopped garlic cloves, salt, and pepper in 1 Tbsp oil for 2-3 minutes. Crumble in 400 g (roughly 2 packs) of extra firm tofu and keep cooking for 20-30 minutes, occasionally scraping the nice toasty brown bits up off of the floor of the pan.

Add 1 Tbsp chili powder (use sweet paprika if you don’t like things spicy), 1 tsp powdered cumin, and 1/8 tsp cinnamon and cook for a couple more minutes.

Then work in 1 tsp apple cider vinegar. Top with fresh cilantro or scallions, if you like, and eat with tortillas or rice (and a really nice big salad!).