I’m a savory breakfast kind of gal. Most mornings, I sit across the mister, him with his English breakfast tea, piece of fruit, bit of granola and peanut butter toast. Me, hunched over a big steaming bowl of brothy rice soup made with chicken stock, homemade herb salt, green onions, spinach, fresh ginger, and liquid aminos. The mister just can’t muster the tastebuds to try my brothy creations early in the morning. To me, breakfast pastries fall into the dessert category, and I just don’t have the taste for them in the morning. I suppose I’m the odd one in this equation.
This latest breakfast creation falls very loosely into the breakfast category, which is just how I like it. While volunteering as a sous chef on a First Descents camp, one of my favorite breakfasts was chef Curly Kale’s tofu scramble. I adopted the technique of crumbling and pan frying the tofu to imitate the texture of scrambled eggs. I’ve toyed with different variations on this theme, changing it up depending on what ingredients I have on hand. The basic idea is to pan fry your tofu until crispy and golden, and set it aside while you saute the rest of your veggies. Add spices and seasonings to complement the veggies, and voila!
This version is filled with crispy roasted diced potatoes, golden scrambled tofu, kale, and a smattering of colorful veggies, scented with cumin, coriander and garam masala. If I have the ingredients on hand, I like to whip up a simple raita-like yogurt sauce to drizzle on top.
Whether you have a morning sweet tooth like the Mister, or you are firmly in camp savory, I do hope you enjoy this breakfast, brunch, or any time of the day dish!
- 1 lb potatoes, ½ inch dice, red, yukon, or other 14 min
- 6½ tablespoons extra virgin olive oil, divided
- salt and pepper to taste
- 1 block organic extra firm tofu, drained, moisture pressed out, crumbled
- ½ medium red onion, finely chopped, 1 red, orange or yellow bell pepper, diced
- 1 small tomato or 5 cherry tomatoes, chopped
- 1 small bunch lacinato “dino” kale, leaves chopped, large stems discarded
- 1 large clove garlic, peeled
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp turmeric, more to taste if desired
- ½ tsp garam masala
- ½ cup vegetable broth
- juice from 1 lemon, to taste
- Preheat oven to 400˚F. Toss potatoes with 2 TB of the olive oil, sprinkle with salt and freshly ground black pepper. Roast for 20 minutes, or until the bottoms of the potatoes are golden brown. Don’t flip them until they are golden and crispy on bottom. Use a stiff wooden spatula to firmly scrape them off the bottom of the pan. They should pop off the pan. Toss them around a bit, then return them to the oven to cook another 5 minutes. Scrape and toss again. Bake for 5 more minutes, or until they look golden and crispy (not all sides of the potatoes need to be evenly golden).
- Heat 3 TB oil for the tofu over medium-high heat. Cook half of the tofu, waiting to turn it until the bottom is golden brown. Try to acheive a relatively even golden color, but it’s okay if there are some white spots.
- Wipe out the oil and crumbly tofu bits in the pan.
- Heat an additional 1½ TB olive oil. Saute onion and pepper for 3-4 minutes, until soft. Grate the garlic over top and saute another 30 seconds. Add tomatoes, kale and spices. Sprinkle a few pinches of salt over top. Saute for a couple minutes until kale is softened and tomatoes are beginning to break down. Add the browned tofu, cumin, coriander, turmeric, and garam masala and vegetable broth. Cook uncovered for a few minutes until the broth reduces and absorbs into the tofu. Add the roasted potatoes and toss to combine. Squeeze w/ lemon juice. Taste and adjust seasonings.
- ½ cup unsweetened Yogurt
- ½ TB lemon juice
- ¼ tsp salt
- a couple pinches garam masala or chaat masala
- Stir all ingredients together in a small bowl.