I made this one up as I went along and it came out fantastic. It went something like this…
First I started heating up some olive oil and crushed garlic (one large clove). Then I added in chopped red bell pepper, chopped “baby bella” mushrooms and roughly chopped artichoke hearts (from a can, drained and rinsed) along with some lemon juice and rice vinegar. As the pepper started to soften I added in one tub worth of crumbled super-firm tofu. As this cooked I also added in some sun-dried tomatoes (these had been soaked in warm water first for about 15 minutes, then chopped up), fresh basil, yellow curry powder, coriander, black pepper and cayanne pepper. I let this cook until most of the liquid had been soaked up and the tofu had just started to brown around the edges.
This was so quick and easy to make, and every bit as tasty as something that would get served at a restaurant. Don’t be afraid to make your own version of tofu scramble, throw in whatever you’ve got on hand, season to your liking (may I suggest curry?) and there you have it: dinner! Or breakfast, or what have you…
Tags: curry, scramble, touf
