>> Wednesday, December 16, 2009
I'm sure you've noticed the (painfully obvious) pattern emerging in my cooking/baking posts versus those recipes designated as Stephen-favorites. Mine are full of fat and sugar -- cookies and cupcakes mostly. Some apples sparkling with sugar. Veggies bathed in coconut milk. Stephen's, however, are teeming with veggies and lean protein.
He is truly the yin to my yang.
Despite your dietary preferences, curried tofu scramble works for any meal. Stephen enjoys it as a hearty post-run breakfast on Sundays . . . while I most enjoy it at night. With several slices of buttery french-bread toast.
What you'll need . . .
- 1 lb. extra firm tofu, drained and pressed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cups mushrooms, sliced
- 1 cup broccoli, chopped
- 2-3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1/2 teaspoon tumeric
- 1 teaspoon salt
Method . . .
- Heat oil over medium-high heat and add onion. Saute until glassy.
- Add mushrooms and broccoli. Saute for another 5 minutes (or so) until broccoli is softened.
- Now add the garlic, soy sauce, spices, and salt.
- Crumble the tofu (with your hands) and throw into the pan as well. Cook for 15 to 20 minutes -- stirring often -- until the flavors are well mingled.