Roasted Broccoli & Mushrooms With Cumin Tofu Scramble

Ah, New York in January. It's COLD. It's rainy. It's dark. Most people find it easier to eat healthfully when the sun is shining and clothes are sparse, but, as soon as the winter comes, habits change. It doesn't take any effort to order from Seamless, throw on an extra-large sweater & call it a day. For the most part, healthy eating should be a year-long, daily occurrence. Here is a simple dinner idea that involves minimal labor and will also provide numerous benefits for your mind and body. 

Broccoli has impressive levels of folic acid, which among other functions, is required for mood regulation. Studies have shown a correlation between higher intakes of folate and lower levels of depression. White mushrooms are full of Vitamin D which we are all lacking, as these days, the sun sets around 4:45 pm. Tofu is a low calorie, gluten-free protein option that also provides iron and calcium. Cumin has been shown to stimulate pancreatic enzymes aiding in digestion. So... this little dinner is easily digested, and will also make you happy & strong. Any takers? 


  • Cut broccoli heads off of stems
  • Use olive oil to spray medium baking pan
  • Add broccoli and white button mushrooms 
  • Coat in olive oil & pepper
  • Roast at 450° for 50 minutes, mixing occasionally
  • I prefer the broccoli when it's nice and brown, so this may take up to one hour depending on your oven power


  • Crumble 'light tofu extra firm' using your hands
  • Mix with olive oil and cumin
  • Using olive oil spray, coat a small pan
  • Cook on medium heat for about 25-30 minutes, or until nicely browned


  • Mix both in a bowl
  • Eat (obviously)