It’s not for a lack of eggs. I raise chickens, I have more eggs then I can use most days.
So what drives me to this dish. I especially like sprouted tofu, a lot. It’s not just tofu though. I like the process, the feel of the tofu as I crumble it between my fingers onto a plate, the precision of cutting the potatoes into tiny squares so they cook faster but stay crispy on the outside while remaining creamy in the interior, the smell of the curry powder when I sprinkle it into the hot pan, or the sizzle of the tomato sauce.
I like this dish because it requires a few minutes to make but isn’t complicated to get to the table.
I like it because it is doable on a weekday morning.
I like it because it feels nutritious to eat, as if it is resetting something in my body.
I like it because after eating I am still hungry for the day.
Curried Tofu Scramble (2 servings)
10 ounces sprouted firm tofu, crumbled
1 russet potato, scrubbed and diced into 1/4 inch squares
peanut or grape seed oil
1 green onion, thinly sliced
1 jalapeno, chopped
1 tablespoon curry powder
1/4 cup tomato sauce
kosher salt and fresh ground pepper cilantro, optional
1. Place a 12 inch non-stick skillet over medium high heat. Add enough oil to the pan to generously coat the bottom of the pan. Add the potatoes. Season them with salt and pepper. Gently toss the potatoes in the pan until they are brown on all sides, crispy but still creamy in the center.
2. Add the tofu, jalapeno, and green onion to the pan. Season again with salt and black pepper. Stir to combine the sprinkle the curry powder over the tofu. Stir again being sure to evenly stain all the pieces of tofu with the nice yellow color of the curry. Add the tomato sauce and stir. If need be add a tablespoon or more of water.
3. Once everything is heated through, the right consistency, and seasoned to your liking divide the scramble onto two plates, garnish with cilantro and serve.