Growing up with a picky eater in the house, was always a challenge for my Mother (I was that picky eater). There was just something about eggs I wasn't fond of, I used to love love love them until one day I saw one uncooked... yellow, slimy, some gelatinous clear liquid surrounding it... yuck!!! Bleck!
So as a replacement for eggs in the morning, my Mom began making a tofu scramble for me. You'd think tofu would be the last thing a child would want, but as long as she piled on the cheese I loved it! So, here is a version of that recipe that my Mom used to make for me. It's simple and delicious and full of spice (I loved spicy food and still do)! Now as an adult I love it served on a tortilla with hot sauce and cheddar cheese, I will normally make several to eat throughout the day even. Enjoy!
12 oz block of extra firm tofu (we used House Foods Organic Tofu)
1/2 red onion chopped
1/2 green bell pepper sliced
1 tsp yellow curry
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp sea salt
olive oil (we used Amoretti Extra Virgin Organic Olive Oil)
In a medium pan add 3 tbsp (or more) olive oil and heat on medium.
Add in your red onion followed about a minute later by your bell pepper.
Open and drain your tofu. Squeeze remaining water out of your tofu and crumble on to a plate. Add your crumbled tofu to your olive oil, onion, and bell peppers in the pan.
Add your remaining ingredients and blend spices evenly. Tofu will become yellow in color.
Continue cooking your tofu until it just begins firm up and become golden brown.
Remove from heat and serve.
Serve your tofu scramble on warm tortilla or with toast. You can add cheddar cheese, Sriracha, or even salsa.
*optional: you can add more curry to taste if you'd like. We have also seen recipes that add 1/2 tsp of Dijon mustard to the mix.