This makes a suprising and delicious breakfast or lunch — or a nutritious April Fool’s trick (You thought it was eggs!). It’s a veggie-loaded stirfry of crumbled tofu with a little garlic and curry powder for flavor, and turmeric (or yellow mustard) for color. Try adding different veggies you like: mushrooms and onions, bell peppers, broccoli, whatever appeals. Just make sure they’re cooked to your liking before you add the tofu.
- Cutting board
- Sharp knife (adult needed)
- Paper towels or clean dish towel
- Measuring spoons
- Medium-sized skillet
- 1⁄2 block extra-firm tofu
- 2 teaspoons canola, olive, or vegetable oil
- 1 medium carrot, peeled and grated
- 1 garlic clove, peeled and minced, or put through a garlic press
- 2 teaspoons soy sauce
- 1⁄4 teaspoon turmeric or 1/2 teaspoon yellow mustard
- 1⁄2 teaspoon curry powder
- 1 large handful spinach
- Take the tofu out of its container (you may need help cutting around the plastic first) and cut the block in half (keep the other half in a container of water in the refrigerator and use it within a couple of days).
- Hold the tofu over the sink and squeeze it gently to get some of the water out, but without crumbling it into the sink. Crumble it into a bowl with your clean fingers.
- Put the skillet on the stove and turn the heat to medium-high. When it is hot, add the oil and the carrots, and cook until the carrots are starting to brown and soften, about 5 minutes. Add the garlic and cook until you can really smell it, about 1 minute.
- Add the crumbled tofu and, using the spatula, stir it around. Keep stirring it as it cooks. It might start to get hot pretty quickly, but it might give up a lot of liquid first, and you’ll need to cook it until it looks dry.
- Add the soy sauce, turmeric or mustard, and curry powder, and stir with the spatula until it looks evenly mixed.
- Add the spinach and cook, stirring with the spatula, just until the spinach looks dark and wilted, about 1 minute. Serve right away.