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.
Curry-Spiced Tofu and Potato Scramble with Tomato Chutney
- 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)
- 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.
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