Hot Dish: Curried Scrambled Tofu

I mentioned earlier how much I'm enjoying Amy's Tofu Scramble, but now that we're up "north" sans Whole Foods, I'm having a more difficult time finding it.  Also, at $4.50 - $5.00 per package, I probably should find some less expensive breakfast alternatives. 

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!

Have a Beauty-Full Day,