Today's brunch: a kind of ridiculous mix of Indian-Asian-and-Old-School-Vegetarian cuisines. This scrambled tofu includes sesame oil, mustard seeds, asafoetida, homemade samhar powder (from Dakshin), black sesame seeds, and of course potato and kale, along with some nutritional yeast.
But it was actually really good. Especially with some months-old onion chutney, and red cabbage-apple saurkraut. Yes, and the latter isn't really that crazy when you think of all the tangy-sweet pickles served with Indian food. Here's the recipe--
Sambhar-Sesame Tofu Scramble with Potato & Kale
2 tsp toasted sesame oil
1/2 tsp mustard seeds
1 tsp samhar powder
1 small steamed potato (Yukon gold is nice), cubed
2-3 leaves kale, stemmed and torn (save the stems for something else)
1 clove garlic, minced
2 tsp sesame seeds (I used black sesame seeds)
1/2 container (7-8 oz.) extra-firm tofu
3 tsp nutritional yeast
salt to taste
Heat sesame oil over medium heat. Add mustard seeds to heated oil (they will pop), and then add asafoetida, and sambhar powder. Cook for a few seconds, then add steamed potato and toss to brown a bit. Add kale, minced garlic, and sesame seeds; cook until kale is just wilted. You can be salting here and there as you go, but don't go overboard. At this point you can crumble in your tofu (leave it in biggish bite-sized chunks). Add a dash of tumeric and cook tofu for about 6-7 minutes, stirring tofu now and then so that is gets a light golden color; you can give it a splash of water now and then, if things seem to be drying out. Once tofu is cooked through, you can give it another splash of water and stir in the nutritional yeast; cook for about another 2 minutes.