Here's a super quick recipe for super hard tofu: scramble it.

I had a bag of spinach from the farmers stand in my fridge, a half of a block of tofu (left over from the cauliflower curry I made) and wondered what I could do with both. I flipped through Heidi Swanson's Super Natural Foods cookbook, found her recipe for Tofu scramble, added a few different items, and whipped up a quick evening meal.

Tofu Scramble
Adapted from Heidi Swanson's, Super Natural Foods
Serves 2 as a main entree, serves 4 if a side dish

2 cloves of garlic, chopped
2 shallots, chopped (can substitute onions)
Olive oil cooking spray
2 tsp + more to taste, curry powder
1/2 tsp tumeric
1/2 block of extra firm tofu, drained and chopped into 1/2" or smaller cubes
3 handfuls of spinach, left in whole leaves (for a colorful dish or one with a different texture use swiss chard or kale)
sea salt and freshly ground pepper to taste
2-3 T toasted cashews

Lightly coat a large frying pan (wok) with cooking spray. Saute garlic and shallots until almost transparent and add tumeric and curry powder. Toss, ensuring that the shallots and garlic are covered in spice, and add the tofu cubes. Toss again. Drop in the handfuls of spinach, one handful at a time, and frequently toss until spinach has wilted. Toss in toasted cashews and reserve some for an extra garnish. Serve.
  

Red lentil squash curry with toasted pumpkin seeds on a bed of millet.

After taking an inventory of the vegetables I had fresh from the garden, and items in my pantry, I decided to make a curry. Curries are extremely versatile once you learn the cooking time for your desired vegetables and lentils, almost *almost* anything can be thrown into the pot. My own recipe is a combination of red lentils, whole tomatoes in puree (canned), carrots, yellow squash, hot peppers, lite coconut milk, and a variety of spices. Toasted pumpkin seeds work really well as a garnish. The millet is plain. It has a gentle bite but does not overpower the individual flavors of the vegetables.

Red Lentil Squash Curry
45 mins
1/2 white onion, chopped
3 cloves of garlic, chopped
1 can of whole peeled tomatoes in puree
3-5 cups of water
1 cup of dried red lentils
1 red long cayenne pepper, chopped
3 carrots, chopped
1 medium to large yellow squash, chopped into 1" chunks
1 standard size can of lite coconut milk

1 tsp cumin, ground
1/2 tsp coriander, ground
2 tsp curry powder
1/2 tsp garam masala
1 tsp ground turmeric, yellow
a few dashes of Cayenne pepper, ground (to taste)

Garnish: toasted pumpkin seeds (pepitas), chopped scallions

Begin to heat a medium sized stockpot dry, over medium heat. Lightly coat the bottom in a non stick cooking spray. Add chopped onions and garlic. Cook, stirring the onions until the onions almost become transparent.

Open the can of whole tomatoes and pour contents into the stockpot. Gently begin breaking up the tomatoes with a wooden spoon. As you add and stir in vegetables, the tomatoes will continue to break apart.  Add the chopped carrot, pepper, and stir to combine, adding water if necessary.

Add the red lentils, and spices. Stir and cover, 5-10 mins. While the lentils are cooking, cube the yellow squash.  Add the yellow squash to the curry. Add water if necessary to desired thickness.  Once the yellow squash becomes tender, reduce heat and slowly pour in the coconut milk. Bring the heat up slightly, stir, taste and adjust spices if necessary.

Serve on top of a bed of millet (or other grain). Garnish with toasted pumpkin seeds and chopped scallions.