I'm slightly super obsessed with the V Street cookbook by Rich Landau & Kate Jacoby right now, and I've been cooking everything in it! The food combinations and flavour profiles are out of this world.
Although I've been vegetarian for 10 years; and almost exclusively plant based for the last three, I never cooked with tofu or any 'meat' or cheese replacements until recently. I don't miss eggs and find it super easy to swap them out in any recipe with one of the many options available; however, I did miss a "Big Boys" breakfast on the weekends.
Problem solved. TOFU - who knew (well, probably all you all, amiright?). I've made some pretty incredible tofu breakfasts since I discovered it a couple months ago, but this combo is spectacular! So, imagine this - crunchy-toasted sourdough, piled high with soft roast-y potatoes, creamy curry-spiced tofu scramble, and then crowning the top is this bright and spicy tomato chutney. D E L I C I O U S ! ! !
I can hardly wait for next weekend, so we can have it again! I hope you'll enjoy it too.
x Tracy
Curry-Spiced Tofu and Potato Scramble with Tomato Chutney
INGREDIENTS
- 10 baby potatoes, sliced
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 cup tomatoes, chopped
- 2 tbsp cilantro leaves
- 2 tbsp red onions
- ¼ tsp ginger, minced
- ¼ tsp garlic, minced
- 1 tbsp ketchup
- 1 tbsp sriracha
- ½ tbsp olive oil
- ½ tsp curry
- ½ tsp cayenne (to taste)
- ½ tsp salt
- 8 oz tofu (medium - firm)
- ⅛ tsp turmeric (for colour)
- 1 tsp nutritional yeast
- ½ tsp smoked salt (optional)
- 1 tbsp oil
- 3 green onions, sliced
- 1 tsp curry
- 4 slices sourdough bread, toasted
- cilantro leaves, chopped (for garnish)
INSTRUCTIONS
- Preheat oven to 400F.
Prepare the baby potatoes (nuggets) by slicing them into 3 or 4. Toss with olive oil, garlic and S&P. Place in a baking dish in the oven. Stir periodically. - To make the tomato chutney, combine the tomato, cilantro, red onion, ginger, garlic, ketchup, sriracha, olive oil, curry powder, cumin, cayenne, and salt in a food processor. Pulse until the herbs are lightly torn, about 30 seconds. Set aside.
- Slice green onions.
In a medium bowl, mash together the tofu, nutritional yeast, turmeric, smoked salt, and pepper.
Heat the oil in a medium skillet over medium-high heat, add sliced onions and let them fry for about 30 seconds. Add mashed tofu mixture and scramble for about 5 minutes or until desired consistency is reached. - Putting it all together:
Toast 4 slices of sourdough bread. I slathered mine with hummus - but that's totally optional.
Divide roasted potatoes and then tofu scramble between 4 pieces of toast.
Top with tomato chutney and fresh, chopped cilantro leaves.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Leave a Reply