janet @ the taste space

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

In Breakfasts, Favourites, Mains (Vegetarian) on November 12, 2013 at 6:07 AM

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

Oh my gosh… what happened? I posted on a Monday! WHAT?!

Long hours at work must be making me sloppy. *sad face*

Bonus for you, I suppose, since I decided to still write up a quickie Tuesday post!

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

Now that Rob is back, it means that we have our Houston weekend routine back in place. On one day of the weekend, it goes something like this:

1. Sleepy fresh oatmeal breakfast before heading out for a 50-km bike ride (The cronut ride is still my ride of choice. Mostly because the route is very simple. We came for the cronut, but kept returning for the bathrooms… although Rob gives their donuts two thumbs up)

2. Come home to a delicious smoothie, then hop in the shower to remove all that grime

3. After we are both clean, we do a load of laundry, hang out a bit and then let the laundry hang dry.

4. Now, it is usually time for lunch. Rob and I usually make a scramble of sorts, with arepas or chilla.

This time, Rob decided to merge our two favourite tofu scramble recipes… Especially since we learned that dill + curry = awesome! But how about, dill + curry + tomato + Brussels sprouts! With some noochy and kala namak goodness sprinkled overtop? Very awesome! Booyah! I honestly look forward to my freshly made weekend meals with Rob. When they taste this good, who wouldn’t be thrilled? 🙂

Do you have a favourite morning routine?

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas
Adapted from Dillicous Tofu Scramble and Chili Masala Tofu Scramble

Mini arepas- see recipe here

1 lb tofu, firm or soft, crumbled
1 tbsp olive oil
1 tsp turmeric
1/4 tsp black salt (or regular salt), add more salt to taste
2 tsp dried granulated onion
2 tsp dried granulated garlic
2 tsp dried dill
1/2 tsp curry powder
1 tbsp low-sodium tamari or soy sauce (I find this a bit salty, but Rob doesn’t, so add to taste)
3 tbsp nutritional yeast powder
1/2 cup chopped tomatoes
1 cup thinly sliced Brussels sprouts
Freshly ground pepper, to taste

1. Make your arepas. See directions here. Keep in oven until ready to serve.

2. Crumble tofu over a bowl in the sink, squeezing out as much water as possible. The bowl is to help catch any pieces of tofu that slip away. Catch them all and place in a medium bowl and set aside until needed.

3. In a large non-stick skillet over medium-high heat, add the oil and turmeric. Stir to combine.

4. Add the black salt, granulated onion, granulated garlic, dill, curry powder tamari/soy sauce, nutritional yeast and freshly ground pepper, to taste. Stir well and allow to toast slightly. Add the tofu, tomatoes and chopped Brussels sprouts and stir well.

4. Continue to cook, stirring often, until the tofu is browned, slightly crusty and warmed through, around 5-10 minutes. Serve immediately with warm arepas.

Serves 3-4.

  1. I think the slow morning routine is great! Brunch it up!

  2. I’ve never done curry with dill… good call! Brussles are one of my favorite veggies… I’m going to roast a whole bushel after this weekend! 🙂

  3. I’m defintiely missing our routine now that marathon training season is over…guess I need to get that boy of mine training for something else! Sounds like a fabulous meal to compensate for all those calories burned!

  4. Loving the idea of curried tofu scramble.

  5. That sounds like a perfect weekend routine. Saturday mornings with me are dedicated to pancakes and a good walk to the Farmers’ market. I still haven’t made arepas but really really want to!

  6. That sounds great – I have made the arepas recently and been having fun experimenting with my masa lista flour – love the idea of them with scramble. I had a bike ride last weekend – not of your length or speed I would confidently say) and it was great – the idea of one every saturday morning sounds fantastic

  7. Your morning routine sounds great, as does this dish. My husband and I have seriously different sleep cycles so my Saturdays typically starts with a run ~8am while he doesn’t get up until 10am 😉

  8. ❤ arepas! Had loads of them in Colombia 🙂 Now I miss them and would love to re-make them!

  9. […] I prefer Brussels sprouts roasted, I also like them slipped into scrambles, skillets, stir fries, pastas, soups and salads. The last on my bucket list (I think) was to try […]

  10. I can’t believe how much you guys accomplish before lunch on a typical weekend day! I have to say, this combination of ingredients sounds odd at first, but it looks so bright and tasty! I like the idea of adding sliced brussels sprouts as an extra veggie for a tofu scramble

  11. I looooove slow morning routines. I usually get up way earlier than any normal person would consider just so I can laze around, eat breakfast slowly and read some blogs/the news. It’s my favourite time of day!

    I love that you added dill and curry to this! I bet it tastes awesome! Warming from the curry but a good balance of cool from the dill. Awesome!

  12. You guys go for 50km bike rides on the weekend???? I can barely get my hubby to ride around the block. That’s awesome =)
    Mmmm I love adding dill to things – what a great idea adding it to a scramble.

  13. […] was our standard biking morning, when my Dad joined us cycling for cronuts while my Mom relaxed at home. We went out for a Mexican […]

  14. Oh my! This is going to be my next tofu scramble, for sure! I’d never thought of combining dill and curry, but I have no difficulty taking your word for it – it can only be awesome!
    (I’m so glad I finally could take some time to come back and read more of your posts – which I hadn’t been able to do right after discovering your blog last month, because I happened upon it right before a crazy busy period – as I’m finding lots of inspiration for future meals. Thank you!)

  15. […] like this may be found as the year Rob fed me, but judging by how often we make arepas, this is definitely a winner in our books. Here it is paired with a […]

  16. […] would be excited about that, too! I have had Brussels for breakfast once, when we used them in this curried dill tofu scramble. Turns out I had just made Brussels sprouts as a vegetable side and it was so good, I could […]

  17. […] scrambles. We’ve made them plenty of times – dillicious, chili masala, curried dill, tahini chickpea, and mighty migas. And then there was the Revolutionary Savoury Egg Mix just […]

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