This is a dish I like to make when we want something akin to eggs but not eggs. The texture will be more like eggs if you use extra soft tofu, but I used firm in the batch in the photo. Even if you don’t like tofu much, give this one a try. There is a bit of potato in here to add some interest, as well as curry power and turmeric for flavor and color.
I suggest using a nonstick wok or curved pan. Normally I avoid nonstick, but for a few things it comes in handy. For this dish, you can get away with a minimum amount of oil and the potatoes won’t stick.
One word of caution: your whole house will smell like curry for a good 24 hours, so don’t make this dish if you plan on showing your home to prospective buyers the next day.
Tofu Breakfast Scramble
Serves 6 people, if you serve with toast or something else on the side; the portion shown in the photo is for my husband, who eats enough for two
4 tablespoons Canola oil
1 medium Russet potato, peeled and in small cubes (I think starchy potatoes work better here)
1 shallot, finely minced
1 teaspoon curry powder (basic Indian curry powder)
1/2 teaspoon turmeric
1/2 teaspoon white pepper
15 cranks of sea salt, or about 1 – 1/2 teaspoons Kosher salt
2 pounds tofu, cut into small dice
1). Fry potatoes in hot oil over relatively high flame until golden brown; keep them moving so they don’t stick together when they foam up (a heat-proof spatula works well)
2). Turn down flame to medium, add the minced shallot and stir-fry for a minute or so
3). Stir in spices, salt and pepper; stir-fry for about 30 seconds, making sure spices are incorporated
4). Fold in tofu until it has a uniform color
5). Turn down heat to medium-low and cover
6). Cook for about 10 minutes, folding over every couple of minutes (you want the flavors to meld and the tofu to soften)
7). Taste and add more salt, if needed
8). Serve and enjoy!