Curried Tofu Scramble

A simple and easy meal that functions in the breakfast set-up like any scrambled egg dish, takes the same amount of time and tastes better. I learned to make it at Family Camp at Farm & Wilderness Foundation, where it is used to feed a hundred people at a sitting. It can be used for any meal, but I often whip this up when I feel a hot morning meal is called for – like snowy dark school mornings.

1 medium onion
1 cup of mushrooms
1 pkg firm tofu
1 T toasted sesame oil
1 T curry powder
1 t garam masala
1 t cumin
1 t salt
soy sauce to taste

Get your onions sauteing in the spices. Cut the bar of tofu into two flatter halves, then cut into narrow strips along the width, and then cut those into thirds. You should end up with thin rectangles about 1 inch long. Press the water out (I just press with the flat of my knife) or if you don’t want to bother, throw it in and let the water cook out.  Add the soy sauce right before serving.  I go heavy on the cumin because I love it, but feel free to follow your own spice gods. My kids love this.