Usually I start my scrambles by sauteing some onions in a bit of olive oil, then adding everything else in. Since the only onion I put in this one was some scallion, I skipped the first step and just tossed in everything: a block of firm tofu, lightly pressed; a splash of sesame oil; about two tablespoons of soy sauce; the sliced scallion; a handful of fresh shiitake mushrooms, sliced; a pinch of turmeric; and a handful of mixed greens. Once the greens were wilted and everything was hot, I sprinkled on a few sesame seeds and dinner was done!

Earlier in the day I had decided to make some banana bread, too. I remembered that I had some mini loaf pans, so when I made this recipe from The Post Punk Kitchen, I just divided it among 4 of the little loaf pans. I probably could have put it in just three, but hey, built-in portion control is good for me.

I used half white flour and half whole wheat pastry flour, and I was a little short on the sugar. This was fine as they turned out plenty sweet. I love nuts in banana bread, so I put some chopped pecans in three of the loaves, leaving the fourth plain just in case someone doesn't like nuts in their banana bread (although this seems crazy to me). These turned out moist, sweet, and perfectly spiced. The recipe is definitely a keeper.