Thought I’d give this a try one morning and was really surprised how the tofu actually tasted like real scrambled eggs. Admittedly what we served it on wasn’t the healthiest. Fried Potato Scones, as we call them in Scotland, or potato cakes here in Yorkshire. I think in the good old US of A, they are like a Jewish potato pancakes. They are my guilty pleasure for breakfast on a weekend and an easy cook up, for when we are away in our camper van. They are the only thing I ask my parents to bring when they visit us. You can get them locally in some shops, but just not the same. Anyway, as they say you can take the girl out of Scotland, but not Scotland out of the girl. Of course, they have to be fried in coconut oil these days.
- 1 pack firm tofu
- 1 shallot or 2 spring onions finely chopped.
- 2 tsps apple cider vinegar
- 1 tsp mild curry powder
- Squeeze of lemon juice
- Salt and Pepper
- Handful of Spinach (optional)
Construction: Chop the shallot and fry in a pan until it softens. Add in the curry powder and fry off with the onion. Crumble in the tofu (a firmer tofu is best, so that it doesn’t completely disintegrate) and stir around until it is mixed and fried with the onion and curry powder. Season to taste with salt and pepper add in the vinegar and a squeeze of lemon juice. I usually fry for 5 minutes of so. Throw in a handful of spinach before serving and you are done (unless you are frying up some starchy, potato scones and undoing all the good work like me)!