Claudia is 26 years old and when she's not traveling the world she lives in Malmö, Sweden. We met at her place for breakfast and she shared with me a tofu scramble recipe. It is a variation of a recipe she got from her polish grandma. The original dish is made with three simple ingredients : egg, onion and parsley. Her grandmother usually serves it in the shells of the eggs and it has been a classic in their kitchen since
she was a kid. Claudia replaces eggs by tofu and add more herbs and lots of greens. She also gives the recipe a healthier twist by replacing the traditional olive oil by coconut oil. If olive oil has a lot of health benefits, they all vanish when heated. Coconut oil is therefore better
for frying and cooking (to avoid the coconut flavour in the dish, choose taste-free, refined coconut oil). It is a simple and light dish that can be served both for breakfast, lunch or dinner and would fit perfectly on a buffet table.
Claudia thinks she got her passion for cooking from her grandmother. But it's only at the age of fifteen that she started to spend time in the kitchen. She met a boy and decided to move with him. He was older, very much into working out and healthy eating and would grow ruccola
in his garden. Coming from a meat eater family, she got curious and inspired by those new ingredients and greener alternatives. She learned
to cook, fell in love with veggies and started to experiment in the kitchen. After a while she realized she was eating mainly vegetables and naturally cut out on most animal products. She felt good eating that way, had a lot of fun with vegetarian cooking and took a six months course in health and nutrition to deepen her knowledge.
But Claudia's food philosophy is much wider than diet labeling and nutritional facts. She deeply believes that we are what we eat.
What we put inside our bodies is what we are made of. And more than affecting the way we look, she explains that the food we eat influences the way we think and the way we feel. Or as she put it : "What you put inside of your temple is what you're gonna grow. If you put shit in it you're gonna feel shit and you're gonna do shit. If you feed your seed with love it will grow into a beautiful tree."
Beyond the quality of the ingredients, Claudia talks a lot about the intention we have when we cook and eat. Our relation to food plays
a very important role. Do we eat to take care of ourselves ? Are we really mindful while eating ? Or do we just throw inside our bodies anything available without thinking that much about it ?
Well, if you're curious about Claudia's holistic approach to food, you should know that she is soon opening her own place here in Malmö.
It is called Deep Inside and there you would be able to eat, chill in the yard, get a drink or a superfood latte, treat yourself with a massage, attend a course about ayurvedic cooking and much more. Stay tuned !
— SERVES 2
400 G FIRM TOFU
120 G SPINACH LEAVES
A LOT OF CURLY PARSLEY
10 SPRIGS CORIANDER
3 SPRIGS BASIL
1/2 YELLOW ONION
2 TBSP TASTE-FREE COCONUT OIL
HIMALAYAN SALT, TO TASTE
BLACK PEPPER, TO TASTE
1 - Prepare all ingredients.
Cut tofu into small cubes. Place in a bowl. Reserve. Rinse and drain spinach.
Chop as small as possible. Reserve. Rinse parsley, coriander and basil and dry well in a kitchen towel. Chop all the herbs. Place in a bowl and reserve.
Peel onion and dice it. Reserve.
2 - In the pan.
Warm up coconut oil in a pan over medium-high heat. Add onions and fry until golden brown, stirring constantly. Add tofu and fry for about 3 minutes until it colors lightly. Add spinach. Continue stirring for a few more minutes until spinach are wilted. Add salt and pepper to taste. Finally add all the herbs and fry for a few minutes until it all comes together.
Serve with rye bread and butter if you like.
Sit down, take a deep breath. Enjoy !