Curry tofu scramble

Although I woke up at 6:45 this morning, I meandered through my morning taking Waldo for a walk, submitting two recipes for contests (I gotta make money somehow, right?) and reading some clinical nutrition homework. Before I knew it, breakfast time had passed and we were in brunch territory.

After last weekend’s Sunday brunch with Kelly and Brad, I knew exactly what I wanted to make: Zada Jane’s curry tofu scramble. I didn’t have everything they put in it–peas, tomatoes–but I made due with celery, carrots, spinach and edamame.

I sauteed those veggies in sunflower oil, added curry, paprika, fenugreek and cumin seeds, and then crumbled 2/3 block of tofu over the top.

I ate it with cashews, a piece of spelt toast and a side of greens in homemade balsamic vinaigrette.

I’d call it a pretty successful recipe remake.

Now back to that homework…