I had the pleasure of learning about Ayurvedic medicine during my teacher training from the Kripalu Dean of Ayurveda, Erin Casperson. Ayurveda deals with diagnosing and treating the body as a whole based on an individual’s personal balance of three different dosha type: Pita, Vata, and Kafa. Here is a great article breaking those down more specifically. This really resonated with me personally and I found myself questioning what aspects of my life were contributing to my own dosha imbalance.
Probably the biggest change to come out of this discovery, is eating more cooked foods. As someone who is vata dominant, I’m often cold and eating raw foods such as salads or smoothie only contributes to that, throwing my entire dosha balance off. I tasked myself with eating more consciously for my dosha type, meaning consuming foods that create heat rather than cool heat. The difference was almost immediate. While I still get cold, I’m no longer wrapped in blankets at my desk. I also feel different. I have more focus and tend not to experience that typical midday slump that is usually solved with coffee.
While I’m totally not advocating for any major diet shifts, I do like the idea of small experiments to try and feel better through out the day. My small shift literally meant cooking my lunch rather than consuming salads all the time. I still eat those foods; I’m just more likely to consume them during the summer months rather than fall or winter.
I like to prep re-heatable, high protein, high veggie meals at the beginning of the week to save time and ensure that I have a healthy and sustainable midday meal. Tofu is a staple for these meals and over the years I have developed a tofu scramble recipe that is both filling and nourishing. Turmeric is usually used to obtain that yellowish color that most egg or tofu scrambles have although I usually omit it since I don’t really care for turmeric. I used turmeric for this recipe but feel free to leave it out; I normally do.
In this recipe, I use canned chopped tomatoes for convenience but fresh tomatoes work best. I also use kale as my green of choice, but other greens work fine as well. Any veggies you prefer can be subbed in as well. I love enjoying my scramble with some hot sauce and fresh avocado. This recipe makes about 2 servings, so I typically store it for lunches throughout the week.
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 can chopped tomatoes
- 1 bunch chopped kale
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ C lemon juice (about half of a lemon)
- 1 block extra firm tofu, drained and crumbled
- 2 tbsp nutritional yeast
- 2 tbsp Dijon mustard
- ½ C almond milk
- ¼ tsp turmeric (optional, for color)
Heat oil, onions and garlic over medium heat until onions begin to color. Add chopped tomatoes and kale and cook until kale is soft. Add cumin, paprika, and lemon juice and cook for 2 minutes.
Add nutritional yeast, Dijon, almond milk and tofu and allow to cook until liquid is almost gone, about 5 minutes. Add turmeric, if using, and remove from heat.