I woke up on Sunday morning to a toddler who desperately wanted waffles so off to the kitchen I went. Only I had no milk and no eggs and a kiddo that was hungry NOW! So I made scrambled tofu because regardless of all the things I didn’t have I did have tofu. Tofu scramble was always worked into the breakfast meal rotations while I was growing up and compared with the other options: millet, triticale, buckwheat, etc we eagerly ate this and upon rediscovering it as an adult it turns out it was just as good as I remembered.

Tofu Scramble

1 tsp olive oil
1 onion, diced
3 cloves garlic, minced
1 container firm or extra firm tofu, pressed and crumbled
2 tsp curry powder
1/4 cup soy sauce
salt and pepper to taste
1 bunch fresh spinach

Sautee the garlic and onion in olive oil in a large skillet. Allow to cook for 3 to 5 minutes, or until onion turns soft. Add remaining ingredients except spinach and cook, stirring frequently for another 5 minutes or so, until tofu is hot and cooked, adding more oil if needed. Add spinach and cook a minute or two, just until wilted, stirring well.