I don’t like to brag but I did make an awesome breakfast today; scrambled tofu with onions, red peppers, courgette, mushrooms and potato.  It was very tasty and easy to make.  It would make a good supper too.  The recipe I give below is perfect for two people.   5.5 syns per person.

I have seen a few recipes online for scrambled tofu and two things were commonly listed in the ingredients:

Firm tofu (this one was great)and black salt.  This was hard to find but I bought it from an Asian shop on King’s Road, St.Leonards.  It is sulphurous so makes the tofu taste more egg like.I chopped up about 6 chestnut mushrooms, half a courgette, one red pepper and one brown onion.  I had some cooked potatoes ready to add too.  I fried the vegetables in 1 tbsp oil (3 syns as I ate half the amount I made) and then set aside while I scrambled the tofu.I made up a spice mix with:

• 2 tbsp nutritional yeast (1 tbsp = 2.5 syns)
• 1/2 tsp cayenne chilli powder
• 1 tsp ground cumin
• 1 tsp black salt (or you could use regular salt)
• 3/4 tsp turmeric
• 1/4 tsp garlic powder

To cook it I heated up a few tbsp water in a deep frying pan and when it was bubbling, I added the spice mix to “fry” it.  When I had created the paste, I added the tofu which I had previously cubed.  I then mashed the tofu in to the spice paste with a large fork and mixed it until it was all yellow and looked like scrambled egg.

When the scrambled tofu was ready, I added the cubed cooked potato and the cooked vegetables and mixed everything together.

The spices and seasoning was perfect for me.  Black salt seems stronger than regular salt and I didn’t need to add any additional salt.  This was an excellent breakfast.I had a walk in the Hastings Country Park with Rebecca and Jacqui this morning.  It was such a glorious day.None of these photos have been edited at all, it really was this colourful.  I am so lucky to live here.It’s Autumn, the time of year when you can see mushrooms and berries.

In the Country Park you can also see Exmoor ponies and Belted Galloway cows.

We did see both, albeit the cows were in the distance.

We finished our walk at the quarry and then enjoyed sitting outside at the tea shop, in the surprisingly warm October sunshine.

Lunch was a combination of produce from the garden (mizuna, lettuce and radishes), roasted butternut squash and sweet potato and chickpeas with brussel sprouts, roasted with smoked paprika.  It was a bit dry so I added a dressing I made with oil (1/2 tbsp = 3 syns), balsamic vinegar and Dijon mustard (1/2 tsp = 0.5 syns) and also 1 tbsp Vegenaise (4 syns).

In the afternoon I went for a swim and swam 50 lengths (1 km).  I also relaxed in the sauna and both the indoor and outside jacuzzis.  Harvey came too because his school was closed for the afternoon so that was fun to have him there with me.

Since we had eaten such a Zoecentric lunch, Harvey chose supper.  I had no idea something so small could have so many syns!!!  23.5 each.  I was astonished.  It is essentially made with soya and wheat products so it resembles a beef and onion pie.  The pastry was tasty but I didn’t like the filling much.  I still can’t believe it has 23.5 syns each.

I really enjoyed the veggies; steamed cauliflower, broccoli and green beans, dry oven roasted potatoes, sweet potatoes and butternut squash and 100 ml vegetable gravy.

I won’t have another one of these pies, because they have far too many syns and I didn’t even like it much but Harvey liked it so I will keep some for him.

Another day where I was good with the exercise ; I walked over 8,000 steps (5.5 km), many of which were up and down hills and swam 50 lengths (1km).

I ate lots of healthy food but way too many calories/syns which is disappointing.

Breakfast (5.5)

• 1/2 tbsp oil = 3 syns
• 1 tbsp nutritional yeast flakes = 2.5 syns

Lunch (7.5)

• 1/2 tbsp oil = 3 syns
• 1 tbsp Vegenaise = 4 syns
• 1/2 tsp Dijon mustard = 0.5 syns

Dinner (26.5)

• 1 pie = 23.5
• 1 tbsp gravy powder = 3

Total = 39.5

Humph !