This meal – crispy tofu, steamed or blanched broccoli, and plain brown rice – is one that brings me right back to my childhood, and in many ways I think it epitomises hippie vegetarian food for a lot of people (although vegetarianism is no longer the preserve of hippies). There’s the tofu, the brown rice, the lightly cooked cruciferous vegetables. This is healthy, wholesome food, plain (but not tasteless) and uncomplicated – I imagine this simplicity is actually what appealed to me as a child. But for all its simple lack of pretension, it has much to please an adult palate.
Firstly, the meal offers a contrast of taste: nutty rice, milky tofu and sweet green broccoli. There’s also a satisfying interplay of textures between the grains, slightly firm but silkily yielding vegetables, and the crunchy tofu coating which gives way to the jiggly beancurd beneath. For me this is a standby recipe: I don’t make it every week, by any means, but it’s always there in the back of my mind if I have a pack of tofu sitting in the fridge.
I don’t have very much time to write blog posts, and when I do, I tend to write about my Great British Bake-Off challenge. I love to bake; the challenge is, on the whole, fun; it’s what I do. But there is another reality, and that is, simply, that I am on a diet.
It is not a particularly fun thing to admit to (though it is much more unpleasant to do!). The reasons are primarily aesthetic – I want to feel happy about myself rather than out of control and ashamed, I want to fit into my nice clothes – but I have also been concerned about the way my body carries fat as I enter my late twenties: it’s undeniable that more of my excess weight is being carried around the waist and stomach, and belly fat is the clearest indicator of type 2 diabetes risk. I know people with diabetes and seeing their difficulties managing this very serious disease has made me want to mitigate my risks.
I have been dieting in the most old-fashioned way, simply calorie counting (using Myfitnesspal to keep track). I find it tedious and was very hungry and unhappy in the first week. But as with many things, it’s about adjustment. I can eat more low-sugar muesli than I could eat a muffin for a lower calorie count, so I eat the former. I can eat almost as many leafy vegetables as I want, until I’m full, for a low calorie count. The adjustments are both in the types of food eaten – endive salad instead of potatoes, fruit and veg instead of heavy carbs – and also, simply, in eating less. I’ve cut down my portions, reduced the sweeteners in my tea, and stopped nibbling on biscuits and cake. While it’s still a process, I am gradually learning to balance my calorie load throughout the day. Last week I attended a friend’s birthday party and ate a huge, delicious slice of the Hummgbird Bakery’s divinely moist red velvet cake, slathered in rich, voluptuous cream cheese frosting – and managed to stay within my calorie limit. Best of all, my slice of cake wasn’t associated with the feelings of guilt and greed that consuming sweets previously had for me – I shouldn’t, but I want it, I’ll get fatter, who cares I’m fat anyway, I might as well eat two slices. I felt in control of the process of eating and enjoyment.