The worst thing imaginable has happened: my work schedule has been altered and my lunch break has been cruelly taken away. As I am not only a creature of habit but also a glutton, this is about as bad as life can get. I am currently working 11:45am-5:45pm with only three tiny breaks scattered throughout. When does one eat with such a schedule? It has been a trying week and next week looks like more of the same, before I hopefully return to more normal hours.
My current strategy is to eat as much as humanly possible in the morning to fill myself up so I won’t need any more food during the afternoon. It would be tricky to find a suitably filling meal to have before 11am were it not for the wonderful world of brunch food. This scramble is a vegan substitute for eggs on toast and is filling and delightful (as a second breakfast, obviously – I still need my Weetabix before I even contemplate going to work).
Tomato & Basil Tofu Scramble
Serves 1, slightly adapted from From Season to Season
1 tsp olive oil
1 clove garlic, crushed
4 tomatoes, chopped
handful basil leaves or 1 tsp dried basil
1/4 block firm tofu
1. Heat the oil in a pan and fry the garlic for a minute.
2. Add the tomatoes and basil and heat for 3-4 minutes.
3. Crumble in the tofu, season well and stir together. Heat for a couple of minutes.
4. Serve the scramble on toast.