Wok-in’ Out – Spinach, Tofu, Avocado Vegan Nomz

If this summer of #clothesfree adventures and fun has taught me anything, it’s to just get up and do it. There are times when I obsess over making everything perfect, having all the details figured out, keeping things neat and clean. But this summer I’ve chosen to be messy, and in that mess, I’ve found power, freedom, creativity, and nourishment (I mean, food IS important, yeah?)!

I hadn’t replenished my stock of food just yet, and I had an acro yoga workshop to attend in a few hours. So, I needed to find a way to put something creative together that would carry me through 2 hours of lifting other people’s bodies (I love throwing people around and am a great base for these things!).

I went to the fridge and cabinets and just kind of stared blankly at everything. Let’s see…what do I have…

Wok-in' Out - Spinach, Tofu, Avocado Vegan Nomz

  • Servings: 1
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  • Spinach
  • Olive oil
  • Salt
  • Black pepper
  • Garlic powder
  • Soy sauce
  • Nutritional yeast
  • Organic maple syrup
  • Extra firm tofu
  • Avocado (1/2)

Done. I decided to sauté some spinach and top it off with avocado and tofu marinated in a little yummy sauce.

mythemeshop sml

For the spinach…

  • Spinach
  • Olive oil
  • Salt
  • Pepper
  • Garlic powder

I grabbed my wok (I still can’t believe I have a wok! isn’t that just kinda cool? Mostly because I like the word “wok”). In the wok, I warmed some olive oil with salt, black pepper and garlic powder over medium heat. I love the sound of how ingredients interact in heat. The second I tossed the pepper in there: SIZZLY CRACKLY AWESOME. I’m easily amused.

I used a good 2 heaping fistfuls of spinach and stirred that around for just a minute or two, just enough to let the spinach settle a touch. Set aside.

For the tofu/avocado in sauce:

  • Olive oil
  • Soy sauce
  • Nutritional yeast
  • Maple syrup
  • Tofu
  • 1/2 a small avocado

I mixed the oil, soy sauce, nutritional yeast and maple syrup in a bowl, whisking with a fork. I didn’t measure it out, because I spent most of my time kind of putting little bits of each ingredient in and making adjustments until I like it, which changes every day. I will say, however, that it was inspired by the sauce in this Roasted Tofu Recipe on Yummly, which I experimented with earlier this week. I ran out of coconut oil (therefore olive oil) and I wanted to cut the saltiness of that mixture a bit, therefore maple syrup. So, for exact measurements, one could start off with that recipe and adjust to taste. Note that coconut oil does have a sweet essence to it than olive oil, so that can affect the overall saltiness / sweetness of the mixture.

I cut a few cubes of extra firm tofu as well as half of a small avocado and tossed those into the sauce. Stirred, sampled (don’t skip that step), shook and stirred.

Finally, I grabbed the wok, poured the spinach into a bowl and tossed the tofu avocado mixture on top.

It made for a delicious meal, actually, and I feel pretty good. I might sneak a few pistachios, because, well, PISTACHIOS.


I’m glad to dared to step into the kitchen and just create something off the fly. Honestly, sometimes when I’m cooking, I do take a moment, step back, and just admire what I’ve created. “I made that. I did that. I CREATED that!” It’s a powerful feeling. I love that I have the confidence to experiment now, to color mindfully outside of the lines. I love that I give myself permission to be messy, to make errors, to create something new. The things is, even when my experiments DON’T work out (I burned the roasted tofu earlier this week), I still feel very proud of myself for getting off my tush, going into the kitchen, practicing my creativity and playing. It’s a beautiful feeling, like being a wizard.

Happy Sunday! Be a clothes free wizard!

2 Comments

  1. naturalbornhiker August 25, 2015

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