Curried Tofu Scramble w/ Cran-Cherry Compote & Toasted Almonds (V, GF, OF)

Our most recent travels took us to Ashland, Oregon, a small town filled with fantastic vegan options and a place we loved revisiting.

When we went to Ashland for the first time a few years back, we stayed in a hotel just next door to a charming breakfast hub called Morning Glory. Eager customers line up outside of the restaurant well before 8am to be the first customers to receive their delicious meals that taste home-cooked. Though Morning Glory isn’t an all-vegan location, they do have a few vegan options. During our recent trip, mom and I sampled their Curried Tofu Scramble and fell in love.

We had to recreate the masterpiece to the best of our ability upon returning home. So, here’s our take on the dish that’s perfect for breakfast, lunch, or dinner.

Curried Tofu Scramble w/ Cran-Cherry Compote & Toasted Almonds
Servings: 3

For the tofu scramble:
4 cloves garlic, minced
1 red bell pepper, chopped
1/2 red onion, chopped
1 block extra firm tofu, pressed (14oz)
1 tbsp curry powder
2 tsp turmeric
2 tsp black salt
2 tsp sea salt
1 tsp black pepper
3/4 tsp chipotle powder
2-3 cups arugula

Sauté garlic, pepper, and onion in a medium pot or pan over high heat until tender—onions should be translucent. Add water as needed to prevent sticking.
In a bowl, crumble tofu into large chunks and add spices until well combined. Be careful not to crumble tofu too much, as it will break down more in the cooking process.
Add the tofu to the pot and cook for about 3 minutes. Adjust spices as needed. Add water as needed to prevent sticking. Add arugula and let sauté until tender.

For the Cran-Cherry Compote:
1 cup frozen cherries, chopped
1 1/2 cups cranberries, chopped
2 tbsp date syrup

Add fruit to a medium pot and cook over medium heat for 10 minutes, stirring often. Once the liquid has reduced, add date syrup and reduce heat. Let simmer for at least 5 minutes.

Serve tofu scramble and cran-cherry compote with a generous sprinkle of chopped toasted almonds (they compliment the dish SO well) and sliced scallions with a side of baked home fries*.

*The Baked Home Fries are super simple. Preheat the oven to 400F. Chop as many potatoes as you want into small chunks and sprinkle with chipotle powder, garlic powder, black pepper, and sea salt. Mix well and add to a pan lined with a non-stick mat. Cook for 20-30 minutes. Turn the oven off and let the potatoes sit in the oven for about 5 minutes, then remove and let cool.

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