Glowing with health, happiness and energy, country singer Shania Twain celebrated her 48th birthday on August 28. What’s the secret to her slim body and beautiful skin? She’s a dedicated vegetarian who enjoys cooking, reports ABC News. In addition, Shania recently talked with REDBOOK art director, Emily Furlani, about her diet. “Shania is super in to taking care of her body,” said Emily. “She mentioned she’d been on a raw food diet for a year and said she’d started the diet ‘for the discipline’—that was pretty impressive.”
After sitting down for an interview with “Nightline” anchor Cynthia McFadden, Shania even shared her recipe for one of her favorite vegetarian dishes: Tofu Scramble. We tested it for ourselves and can only say: We’re adding this to our list of “Shania Twain – Greatest Hits!” CMT recently revealed Shania is planning on making another album. Our suggestion: Since “Whose Bed Have Your Boots Been Under?” was a hit, how about “Whose Tofu Have You Been Eating?”
Ingredients for Shania’s Tofu Scramble:
- 2-3 tablespoons of olive oil
- 1 package of firm tofu, very dry
- 1/3 cup of grated parmesan cheese
- 1 cup of raw broccoli
- 1 small bunch of fresh asparagus heads
- 1 cup of fresh baby spinach
- 1/2 cup of white onions, finely chopped
- 1 clove of garlic, minced
- 1-2 tablespoons of agave syrup
- 1 teaspoon of fresh basil, chopped
- 1 teaspoon of fresh parsley, chopped
- 1/2 cup of yellow cheddar cheese, grated
- Salt and pepper, to taste
Preparing Shania’s Tofu Scramble:
Takes about 5 minutes to cook.
First, put two medium size pans on high heat. In one pan, add olive oil and bring it to a simmer. Crumble up the tofu with your hands and then add it to the olive oil. Make sure the tofu is as dry as possible because it will cook easier.
Add the broccoli and asparagus heads to the second pan and cover the vegetables with a little bit of water, about 1/4 of a cup. Add the agave syrup and a pinch of salt. Place a lid over the vegetables and allow them to steam for a few minutes.
Returning to the tofu pan, stir the tofu constantly until it starts to brown and add pepper. When it starts to stick to the sides of the pan, add the parmesan cheese and mix.
In the vegetable pan, after broccoli and asparagus have had a chance to cook, add the raw parsley, basil and spinach. Stir together, let it sit for about 30 seconds with the lid on and then drain the water from the vegetables. Return the pan to the stove.
Add the tofu and parmesan cheese mixture to the vegetables and stir until well blended. Add the cheddar cheese, stir until melted, and enjoy!