A couple weekends ago, a girl friend and I went down to Seattle for some shopping and nightlife. While the shopping was mediocre, we definitely had a fun night.
So the next morning we needed some serious breakfast therapy. We stumbled around in Belltown until we happened upon Cyclops. Not a one-eyed monster, but a funky-looking restaurant and bar. I was prepared to make do with plain toast and OJ as I didn’t expect a vegan option on the menu. But lucky for me, they had a Thai-inspired Tofu Scramble. Sounds a bit boring, but it was SO SCRUMPTIOUS. This plate was just the thing to perk me up enough for shopping, round 2!
So here’s my quick and easy, Cyclops-inspired Tantalizing Thai Curry Tofu Scramble…
- 1 block of medium-firm marinated tofu, chopped into 1/2 inch cubes
- 1 cup baby spinach
- 1 small sweet white onion, diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- a handful of mushrooms
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1/2 cup sweet corn kernels
- 1 tsp thai red/green/yellow curry paste
- salt & pepper to taste
In a frying pan/skillet, on medium heat, add 1-2 tsp of oil and the curry paste, garlic, onion and ginger. Let it cook until the onion just begins to brown. As soon as it does, add the marinated tofu and let cook for two minutes just to heat it through. You want to let all excess moisture evaporate. Turn the heat up to high and add the rest of the ingredients. At this point, you’ll want to keep the ingredients moving; hence the “scramble”. Cook just until the veggies turn bright; about a minute. Transfer to your serving plates and serve immediately.
Serve this with fresh fruit and pan-fried potatoes. YUM-FRAKING-LICIOUS.
Also, you can try this with some smoked tofu. It’s not the best thing for you because of the smoke, but it tastes fraking awesome, so I figure its OK once in a while.