Once again, Isa Chandra Moskowitz to the rescue! This morning I whipped up her Curried Scrambled Tofu (held the arugula since I didn't have any), served alongside toast and a cup of hot java..ahh...what a wonderful way to start the day!
Curried Tofu Scramble with Wilted Arugula
1 teaspoon olive oil
1 medium-size red onion, diced finely
3 cloves garlic, minced
1 block extra-firm tofu (about 14 ounces)
2 to 3 teaspoons curry powder
1/2 teaspoon ground cumin
1 tablespoon freshly squeezed lemon juice
3/4 teaspoon salt
a few pinches freshly ground black pepper
2 cups baby arugula
Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion in the oil for about 4 minutes, until translucent. Add the garlic and saute for 30 seconds or so. Crumble the tofu into bite-sized pieces and add to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides. Use a little nonstick cooking spray if needed.
Add the curry powder, cumin, salt, pepper and a few splashes of water if it's too dry. Mix in the arugula. Cover and cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted.
Taste for spices and add another teaspoon of curry powder if needed; it will depend on the strength of your curry powder. Add the lemon juice and serve!
Per serving (1/4 Recipe): Calories 100; Total fat 5.5g; Total Carb 7g; Fiber 2g;
Protein 9g. Weight Watchers Points Plus: 3
After breakfast Loki and I dragged Beren along for a neighborhood walk, now we're going to sit outside and enjoy the beautiful weather.
Hope everyone's weekend is off to a great start!