To Live and Eat in L.A.

Here’s the tofu scramble at Hugo’s.

I can’t believe that I’ve been dining at Hugo’s all this time and I’d never tried their tofu scramble until recently. It’s really freaking good! “Organic tofu scramble with sweet potato, green onion, tomato, spinach, garlic and mushrooms with ginger-soy sauce”. The tofu was the super firm kind and it nicely picked up the flavor of the sauce, which was delicious. The addition of the sweet potatoes give it a really nice depth, sweetness and texture. Definitely one of my new Hugo’s favorites.

I love it when I make up a dish, don’t follow any recipes, and it turns out good.

This curry turned out really good in fact. It went a little something like this: the main ingredients are sweet potato, asparagus, portobello mushroom and baked tofu (‘Royal Thai’ flavor by Wildwood Organics). I started the sweet potato steaming first, once it started to soften I added in the rest. While they were doing their thing I made up the curry.

I put directly into a small saucepan about 2 cups of plain soymilk, 3/4 cup of lite coconut milk, big chunks of peeled garlic and ginger (which I removed before serving), a few basil leaves (I wanted more but I’ve already depleted my little plant of too many leaves), less than a teaspoon each of garam masala, yellow curry, turmeric, and a dab of sambal (spicy-sweet Asian chili paste). This was simmered until the veggies were done steaming and I mixed in a bit of cornstarch at the end to thicken it up.

It turned out even better than I expected it to. Sweet, savory, spicy and organic… just the way I like ‘em.