What the most successful people do before breakfast
Plan According to Laura, successful people plan exactly what theyre going to do with their time. Design is half the battle, she said. You need to get in the habit of thinking about what you want to do and the morning is a great time to do it. Knowing where youre going vastly increases the chance youre going to get there. First, make a list of your 100 dreams; the things youve always wanted to do or you want to have more of in your life. It could be anything from a place youve always wanted to visit to a language you want to learn. There will be something you can start to make progress on in the next week, for example reading that bestselling novel, or even sketching out a plan for your own. Practise In much the same way that athletes train, mornings are the ideal time to work towards your career. Think about the skills you use in your job, and work out which you can practise in your own time, like writing, interviewing people or negotiating. Pay in Its no longer sufficient to be employed, you need to be employable, says Laura. Its all about increasing your career capital. Career capital, for those who haven't heard this phrase, is the sum of all your experience, contacts, knowledge and personal traits. And Laura believes those early hours before breakfast are the best time to make a career capital deposit. You can use the hours to research conferences, make contact with others in your industry, or even just to get a head start on the day.
Laura Vanderkam signing autographs at the Red Before Breakfast event
Day 5: Scrambled tofu with spinach
224 calories per serving. Makes: 4 servings
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon chopped garlic, or more to taste
1 teaspoon salt, plus more to taste
Black pepper to taste
1 tablespoon red chilli flakes, or 1 or 2 fresh hot red chillies, finely chopped
700g fresh spinach, trimmed and rinsed well
700g firm or silken tofu, drained and patted dry
Put the oil in a large frying pan over a medium heat. When hot, add the onion and garlic and sprinkle with salt; cook until the onion is translucent and the garlic is soft, 3 to 5 minutes.
Add the chillies and cook, stirring, until fragment, less than a minute. Raise the heat to a medium-high and add the spinach and 4 tablespoons water. Sprinkle with salt and pepper and cook, stirring occasionally, until the spinach is wilted and fairly dry, 5 to 8 minutes.
Crumble the tofu and stir in using a spatula; adjust the heat to avoid burning. When the mixtures starts to stick to the pan, it’s ready: Taste and adjust the seasoning, serve.
The verdict: This almost converted me to liking tofu, almost. It’s definitely tasty, but possibly due to the chilli, garlic and probably too much salt I put on. And it’s packed with spinach, as well as extremely filling; I wasn’t hungry until well past my normal lunchtime.
Discover our best vegan recipes to cook this week
Red Health Director Brigid Moss and guest speaker Laura Vanderkam at the Red Before Breakfast Event
Day 5: Scrambled tofu with spinach
224 calories per serving. Makes: 4 servings
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon chopped garlic, or more to taste
1 teaspoon salt, plus more to taste
Black pepper to taste
1 tablespoon red chilli flakes, or 1 or 2 fresh hot red chillies, finely chopped
700g fresh spinach, trimmed and rinsed well
700g firm or silken tofu, drained and patted dry
Put the oil in a large frying pan over a medium heat. When hot, add the onion and garlic and sprinkle with salt; cook until the onion is translucent and the garlic is soft, 3 to 5 minutes.
Add the chillies and cook, stirring, until fragment, less than a minute. Raise the heat to a medium-high and add the spinach and 4 tablespoons water. Sprinkle with salt and pepper and cook, stirring occasionally, until the spinach is wilted and fairly dry, 5 to 8 minutes.
Crumble the tofu and stir in using a spatula; adjust the heat to avoid burning. When the mixtures starts to stick to the pan, it’s ready: Taste and adjust the seasoning, serve.
The verdict: This almost converted me to liking tofu, almost. It’s definitely tasty, but possibly due to the chilli, garlic and probably too much salt I put on. And it’s packed with spinach, as well as extremely filling; I wasn’t hungry until well past my normal lunchtime.
Discover our best vegan recipes to cook this week
Laura Vanderkam speaking at the Red Before Breakfast event
Day 5: Scrambled tofu with spinach
224 calories per serving. Makes: 4 servings
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon chopped garlic, or more to taste
1 teaspoon salt, plus more to taste
Black pepper to taste
1 tablespoon red chilli flakes, or 1 or 2 fresh hot red chillies, finely chopped
700g fresh spinach, trimmed and rinsed well
700g firm or silken tofu, drained and patted dry
Put the oil in a large frying pan over a medium heat. When hot, add the onion and garlic and sprinkle with salt; cook until the onion is translucent and the garlic is soft, 3 to 5 minutes.
Add the chillies and cook, stirring, until fragment, less than a minute. Raise the heat to a medium-high and add the spinach and 4 tablespoons water. Sprinkle with salt and pepper and cook, stirring occasionally, until the spinach is wilted and fairly dry, 5 to 8 minutes.
Crumble the tofu and stir in using a spatula; adjust the heat to avoid burning. When the mixtures starts to stick to the pan, it’s ready: Taste and adjust the seasoning, serve.
The verdict: This almost converted me to liking tofu, almost. It’s definitely tasty, but possibly due to the chilli, garlic and probably too much salt I put on. And it’s packed with spinach, as well as extremely filling; I wasn’t hungry until well past my normal lunchtime.
Discover our best vegan recipes to cook this week
Laura Vanderkam's book 'What The Most Successful People Do Before Breakfast'
Day 5: Scrambled tofu with spinach
224 calories per serving. Makes: 4 servings
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon chopped garlic, or more to taste
1 teaspoon salt, plus more to taste
Black pepper to taste
1 tablespoon red chilli flakes, or 1 or 2 fresh hot red chillies, finely chopped
700g fresh spinach, trimmed and rinsed well
700g firm or silken tofu, drained and patted dry
Put the oil in a large frying pan over a medium heat. When hot, add the onion and garlic and sprinkle with salt; cook until the onion is translucent and the garlic is soft, 3 to 5 minutes.
Add the chillies and cook, stirring, until fragment, less than a minute. Raise the heat to a medium-high and add the spinach and 4 tablespoons water. Sprinkle with salt and pepper and cook, stirring occasionally, until the spinach is wilted and fairly dry, 5 to 8 minutes.
Crumble the tofu and stir in using a spatula; adjust the heat to avoid burning. When the mixtures starts to stick to the pan, it’s ready: Taste and adjust the seasoning, serve.
The verdict: This almost converted me to liking tofu, almost. It’s definitely tasty, but possibly due to the chilli, garlic and probably too much salt I put on. And it’s packed with spinach, as well as extremely filling; I wasn’t hungry until well past my normal lunchtime.
Discover our best vegan recipes to cook this week
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