I grew up in New Jersey, and had never eaten tofu scramble before I moved to California. While living in Napa, my friends, and I used to frequent a yummy breakfast place in San Francisco. I cannot for the life of me remember the name of the restaurant, but do remember that it had tasty coffee, and served a really delicious tofu scramble.

This is week seventeen of me posting at least one time a week. It is also week number seventeen of Reddit’s 52 Weeks of Cooking challenge. The theme this week is soy. In honor of the excellent breakfasts I used to share with wonderful friends, I give you my curry tofu scramble, complete with a terrific cup of coffee, and a slice of sourdough toast with perfectly ripe sliced avocado.

I love the vibrant color of this store bought orange bell pepper. I am really looking forward to sweet pepper season. Oakhill Organics sweet peppers are so pretty, and delicious. They are so sweet and crunchy, we snack on them all season.

In order to get a flavorful tofu dish, you will need to press the water out of the tofu. I placed a cooling rack on top of a bowl, and then placed half a block of tofu on top of the cooling rack. I then placed a small cutting board on top of the tofu, and balanced a heavy pan on top of the cutting board.  After pressing the water out of the tofu for thirty minutes, I diced the tofu up, and sauteed it in coconut oil for a few minutes. I then seasoned it with salt, pepper, garlic, and curry powder until slightly browned and fragrant. I added the cooked vegetables back into hot pan, and stirred to incorporate all ingredients.

This recipe works well for breakfast, or brunch, sipping a strong rich flavorful cup of coffee, or tea. Feel free to try other vegetables, herbs, and spices in your tofu scramble. However you spice it, I hope you make it, and enjoy it with your family, and friends.  Please leave a comment, and let me know how you like this dish, and be sure to include any changes you make to it.

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