Tofu Scramble with Sun-Dried Tomatoes, Basil and Parmesan


This dish was inspired by our recent trip to the Bay Area. We found a quaint, little breakfast spot called the Barefoot Café in Fairfax (just west of San Rafael in Marin County), that served these delicious blueberry cornmeal pancakes and a savory tofu scramble. It was my first taste of an eggless scramble, and considering how quickly it was  inhaled, I’m clearly a fan. Here is our updated take on the California version, as well as an idea for a super easy potato side dish.

1/2 package of firm silken tofu, diced into 1/2″ cubes
1/4 onion, sliced
1/4 cup sun-dried tomatoes, reconstituted
Sliced basil
Fresh parmesan
1/4 tsp. ground turmeric
Salt and pepper, to taste
Olive oil
1 russet potato, baked the night before.

Start by sautéing the onions in a hot skillet. Once they are caramelized, set aside in a small bowl. Meanwhile, soak the tofu squares in a combination of olive oil, turmeric, paprika, red pepper flakes, salt and pepper. In a hot pan, cook the drained tofu until seared on all sides. Add the onions back into the pan, as well as the sliced sun-dried tomatoes and basil. Finish with torn basil leaves and fresh parmesan.

For the smashed potato, simply heat  a cast iron pan over medium-high heat, add olive oil and cook both sides of the potato until golden brown, crispy, and heated through. A simple sprinkle of Montreal Steak seasoning on the potato while still in the pan is the perfect compliment.


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