I have a mild addiction to the tofu scramble at Marie Catrib’s. I finally got up the courage to make one at home. To my surprise, I liked it better at home where I control the oil and tofu consistency. Here is my adaption of Isa Chandra’s recipe found in her Appetite for Reduction cookbook.
- 1 tsp canola or olive oil
- 1 medium red onion, diced finely
- 4 cloves garlic, minced
- 1 1/2 T fresh ginger, peeled and diced
- 1 block extra-firm tofu, pressed and cut into 1/4-1/2 inch dice
- 2 tsp regular (sweet) curry powder
- 1 tsp hot curry powder
- 1/2 tsp ground cumin
- 2 T freshly squeezed lemon juice
- 1/2 tsp. salt
- a few pinches of freshly ground black pepper
- 2-3 C baby arugula or spinach
- Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion in oil for about 4 minutes, until translucent. Add the garlic & ginger, saute for 30 seconds. Add tofu to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides.
- Add the curry powder, cumin, salt, pepper, lemon juice & a few splashed of water if it’s too dry. Mix in the arugula. Cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted (cover if you want this to go faster).
- Taste for spices & add another teaspoon of curry powder if needed. Serve!