My New Year’s resolution might be to try new things because I find myself gravitating to recipes I’ve always thought about trying, but never do. Cue a tofu scramble. My only complaint is that I found myself adding copious amounts — for me “copious” is a shake or two — of salt. I rarely salt anything and it seemed strange I was even reaching for the salt shaker in the first place. I got this idea from Minimalist Baker, who is quite a genius with plant based one bowl meals, ones that are 30 min or less or with 10 ingredients or less. With that aside, the tandoori masala spice from Whole Foods was full of subtle flavor; it’s an Indian spice blend of cumin, coriander, garlic, ginger and cardamom. It seems like it would be great to coat some breakfast potatoes. The coconut oil seemed to complement the spices quite well too, as well as the mild kick from the jalapeño. What a different flavor profile for the morning! While I still like my eggs scrambled, Tandoori Masala Tofu Scramble is a savory, protein-filled, one-bowl wonder.
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