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Tuesday, March 31, 2009

Sunrise Tofu Scramble

This breakfast came about one morning when I had a hankering for eggs and completely ran out.
Surprisingly, it has become one of my favorites and is a lighter way to start my day.

Sunrise Tofu Scramble

6 oz Firm tofu, drained
12 stems asparagus, chopped
1 medium carrot, peeled & grated
1/4 cup red bell pepper, diced
1 clove garlic, chopped
1 teaspoon hot madras curry powder
1/4 teaspoon chili powder
sea salt to taste
1 teaspoon olive oil
1 Roma tomato, quartered

In a large skillet over medium heat, saute garlic in olive oil. Add grated carrots, asparagus, and bell pepper. Saute vegetables for 1-2 minutes. Push veggies off to the side of the pan. On the other side, add tofu. With a spoon, mash tofu so that its slightly chunky and resembles scrambled eggs. Sprinkle spices over tofu and fold all ingredients together. Cook for additional 1-2 minutes and serve with quartered tomatoes.

Serves 2

1 comment:

Sharon said...

I found your blog on www.thekindlife.com! Made this recipe tonight. Delicious! Out of curry, so I used a mix of coriander, cumin and turmeric...worked like a charm. Looking forward to trying some of your other recipes! We are veggie already, but on our way to being vegan. Thanks for making one of our first vegan dinners satisfying!