I need to be too busy to make breakfast more often, because this was the result on Saturday. MD took matters into his own hands to create this Green Curry Tofu Scramble, inspired by a dish he had at Mokabe's brunch. This scramble is seasoned with green curry paste and coconut milk, and mixed with carrots, red bell pepper, and baby spinach for a veggie-filled start to the day. It tastes amazing, and is a nice change of pace from our typical Mexican-spiced scramble. The recipe below is our best guess at MD's creation. Hmm...I wonder what would happen if I'm "too busy" to make dinner tonight?
Green Curry Tofu Scramble
14 ounces extra firm tofu, pressed
1 Tablespoon canola oil
1 carrot, diced
1 red bell pepper, diced
1/2 can (about 6 ounces) coconut milk
1 heaping Tablespoon vegan green curry paste
several dashes of tamari
salt to taste
5 ounces baby spinach
chopped cilantro and Sriracha chili sauce, to taste
Heat the oil in a large skillet over medium heat. Saute the carrot and bell pepper until soft, about 10 minutes. Add half of the coconut milk and the green curry paste. Heat until the curry paste is dissolved. Add remaining coconut milk, tamari, and salt. Crumble the tofu into the skillet. Simmer for about 14 minutes. Add the baby spinach and stir until it wilts. Top each serving with cilantro and Sriracha sauce.