Thursday, February 17, 2011

Curried Tofu Scramble

I am fondly remembering the days we used to have leisurely brunches on the weekends. We'd go to the lovely places that were within walking distance of our Vancouver apartment...oh, but that was a long, long time ago!

One of those places was the Tomato Cafe on Cambie Street. It had lovely and heathy cafe fare with some creative vegetarian options. It moved as the neighbourhood changed. I miss the Tomato on Cambie and I miss this vegan brunch item. I had to try re-creating it. Not sure how close of a replica it actually is because that memory was years ago, but it does taste delicious!

Curried Tofu Scramble
Serves 2-3
I think the original had red onion and zucchini but I used what I had on hand. I think this is yet another way of using up whatever veg is in the fridge. Some nice grainy bread is mandatory.

1 tbsp olive or safflower oil
1 onion, diced
2 cloves garlic, minced
1 red pepper, diced
2 tsp curry powder
1/2 tsp turmeric
pinch cayenne pepper or ground pepper
1/2 tsp salt
1 tomato, chopped, or 1/2 cup diced canned tomatoes
1 package extra firm organic tofu, crumbled
1 cup chopped spinach

1. Saute onion in oil in large frypan over medium-high heat. When it is slightly browned, add garlic and cook for 30 seconds. Add diced pepper and cook for another few minutes until lightly browned.
2. Add curry, turmeric and cayenne and cook until spices scent the air.
3. Add tomatoes, salt and to.fu and cook until heated through. Add chopped spinach in last minute of cooking