harissa tofu scramble (mofotivation!)
These days the tofu scramble seems to punctuate my culinary adventures. There’s nothing simpler or more satisfying than a big ole bowl of the stuff after a night out, (or in) or for brunch, lunch, or dinner. I’ve also recently discovered the delightful pepper paste harissa, which has totally rocked my world. I’m in love with the pungent spiciness it brings to any dish and the way it coats a tofu scramble is just divine.
Though I was a bit sad that I didn’t have toast for to pile my tofu on, this dish was one of the best scrambles I’ve made of late which is saying a lot because they’ve been my go to dish lately, especially for breakfasts.
Harissa tofu scramble (for one)
1/4 block tofu, cubed
several large kale leaves, de-stalked and torn into pieces
1 small clove minced garlic
1 tablespoon diced onion
3 medium sized cremini mushrooms, sliced
1 heaping teaspoon harissa
salt and pepper to taste
1 tablespoon olive oil
Over medium heat, warm pan and oil. Add mushrooms and onions, sauté until they begin to soften. Add tofu, garlic, and harissa. Continue to cook until the mushrooms are done, then add kale. Turn off heat, and cover with lid to allow the kale to steam. Season with salt and pepper to taste. Devour.
I’m lucky to have a beautiful porch at my disposal these days where I can relax and have a leisurely meal. After a night out, and lots of sleep the night before (and well into the morning) with a huge cup of coffee this simple breakfast hit the spot.