What do you do when you have time to yourself?
On Friday mornings, both of the mini-mes go to nursery, which in my head I have to apologise for, being on mat leave and all; but those few short hours each week are the only time I get to just do ‘me’ stuff uninterrupted. Even my weekly sanctuary of my spin class is now accompanied by a very keen 4-year-old A who likes to show me her latest crayoned master piece whilst I try to focus on pushing the pedals around. “Are you going to get a red face like that other lady?”
I think the mild guilt pangs are because I have no set agenda for Friday mornings, and it feels all kinds of weird for an over-thinker. Lately my morning off tends to vanish into a little self-indulgent ritual: a gym visit, a soak in the bath with a podcast, a lost hour in Pinterest or Instagram, and a properly lovely brunch. I like to take time making and presenting something I couldn’t or wouldn’t usually have when the family are around.
Here’s one such properly lovely brunch, which has made it onto the menu of the free from cafe in my head.
Scrambled Tofu ‘Rancheros’
- 200g firm, gluten free tofu (I like the marinated one from Dragonfly)
- 2 spring onions,
- 1 red chilli
- A large handful of cherry tomatoes
- Coriander leaves, lime wedges, avocado and tortilla chips to serve*
- Finely chop the spring onion and chilli. Chop the tomatoes and crumble the tofu.
- Heat a little oil in a frying pan over a medium heat and add the spring onion and chill, reserving a little for garnish.
- Add the tomatoes, and fry until they start to release their juices.
- Add in the crumbled tofu, and continue to stir fry until well-heated.
- Serve garnished with sliced avocado, lime and tortillas on the side.
*for the tortilla chips I used some Warburtons Gluten Free Protein Wraps which I cut into triangles, brushed with a little oil and baked at 200ºc (fan) for 5 minutes until crisp. The wraps were gifted to me, but are ones I buy regularly anyway.