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!

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
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.