In an effort to keep cooking with stuff that's slinging out of the garden as fast as we can pick it, I came up with this tasty little number for Dan and I a few breakfasts ago. It's a colorful and low-cholesterol alternative to scrambled eggs and it makes use of some great seasonal veggies.
Tofu Garden Scramble
1 (8 oz.) pkg. firm tofu, pressed
1/2 tsp. your favorite curry powder blend
Juice of 1/2 lime
1/2 tsp. salt
2 Tbsp. olive oil
2 cloves garlic, peeled and minced
1 onion, peeled and finely chopped
1 green bell pepper, diced
1 small hot pepper, diced
1 tsp. cumin seeds
2 plum tomatoes, seeded and diced
2 Tbsp. minced Italian parsley
Salt and pepper to taste
Wrap tofu in paper towels and weigh down with a heavy pan or canned good (a 28 oz. can of crushed tomatoes usually does the trick for me) to extract as much liquid as you can. This usually takes 20 minutes and at least two wrappings of the tofu block. About enough time as it takes to chop up all the veggies for this dish.
Then mix lime juice, curry powder and salt together in a glass bowl. Crumble in tofu and stir to coat. Let sit 10 minutes.
Heat olive oil in skillet. Add garlic and onion, and cook, stirring often, 1-2 minutes. Add peppers, sweet and hot, cumin seeds and tomatoes and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add tofu to heat through. Garnish with chopped parsley. Season to taste with salt and pepper.
Serves 3-4 along with a side of GF toast.