Organic Tofu Breakfast (v) Recipe
Organic tofu in mild house-made curry, scrambled with grilled onions, mushrooms, red peppers, tomato and sautéed spinach. Includes home fries and vegan toast
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Ingredients
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Tofu Curry Scramble
Home Fries
Vegan Toast & Finish
Method
Tofu Curry Scramble
- 1
Press and crumble tofu
Drain the 14 oz tofu and press between clean towels or in a tofu press for 10–15 minutes to remove excess water. Crumble into bite-size curds with your hands or a fork until texture resembles scrambled eggs.
- 2
Prep vegetables
Thinly slice or finely chop 1/2 cup yellow onion, slice 1 cup mushrooms, dice 1/2 cup red bell pepper, mince 1 tsp garlic and grate 1/2 tsp fresh ginger, and dice 1/2 cup tomato. Rinse and roughly chop 1 cup packed spinach.
- 3
Sauté aromatics and vegetables
Heat 1 tbs neutral oil in a large nonstick or cast-iron skillet over medium heat. Add the onion and cook 3–4 minutes until translucent and starting to brown. Add mushrooms and red pepper and cook 4–5 minutes until softened. Stir in garlic and ginger and cook 30 seconds until fragrant.
- 4
Build the curry base
Lower heat to medium-low. Push vegetables to the side of the pan or make a small well and add the curry powder 1 tbs, turmeric 1/2 tsp, cumin 1/2 tsp and coriander 1/4 tsp. Toast the spices 20–30 seconds, then stir into the vegetables. Add 3 tbs vegetable broth (or water) to deglaze and create a mild sauce.
- 5
Add tofu and tomato
Add the crumbled tofu and diced tomato to the skillet. Stir gently to coat the tofu in the curried vegetables and spices. Cook 4–6 minutes, stirring occasionally, until tofu is heated through and tomato has softened.
- 6
Finish with spinach and seasoning
Add the chopped spinach and cook 1–2 minutes until wilted. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tbs lemon juice. Taste and adjust salt or lemon as needed. Keep warm on the lowest heat while toasting bread and finishing home fries.
Home Fries
- 7
Par-boil (optional faster method)
If time allows: place diced potatoes in a pot of salted water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 1–2 minutes. If skipping, proceed directly to pan-roasting but increase cook time and cover until tender.
- 8
Pan-roast home fries
Heat 1 tbs olive oil in a medium skillet over medium-high heat. Add the drained or raw diced potatoes in a single layer. Sprinkle smoked paprika 1/2 tsp, onion powder 1/4 tsp, 1/2 tsp salt and 1/4 tsp black pepper. Cook without moving 4–5 minutes to brown, then stir/flip and continue cooking 6–8 minutes, pressing pieces flat occasionally, until golden and tender. Reduce heat if browning too quickly.
- 9
Vegan Toast & Plating
- 10
- 11
Assemble and serve
Divide the tofu curry scramble and home fries between two plates (or serve entire portion for 1–2 servings as desired). Place toasted vegan bread on the side. Garnish scramble with microgreens or extra parsley 1 tbs and an additional pinch of black pepper or lemon if desired. Serve immediately.
