Most of us don’t often think of curry for breakfast, but it’s actually quite good, and good for you! The combination of spices in curry powder contain some pretty potent antioxidants that help prevent inflammation and the formation of plaque in the body, and may even help in the fight against cancer. Turmeric, one of the spices found in curry powder, can help to lower cholesterol, and may also protect your brain by preventing cognitive disorders like Alzheimer’s disease – as well as aiding in the prevention of heart disease.
It’s also happens to be pretty tasty and goes very well with eggs OR tofu. Of course, you can serve it for lunch or dinner too. And the tofu version is great reheated even a day or two later. (The toast, for those curious, is Rudi’s gluten free multigrain.)
- Tofu - 1 pkg. firm or 6 to 8 eggs
- onion - 1 small (diced)
- garlic - 1 Tablespoon (minced)
- golden raisins - 1/4 cup
- cilantro - 3 Tablespoons
- curry powder - 1 teaspoon
- salt - 1/4 teaspoon
- pepper - 1/4 teaspoon
- cayenne powder - 1/8 teaspoon
- cooking oil - 1 Tablespoon
In a skillet lightly saute onions, garlic and curry powder for a minute or two in the cooking oil. Lightly cooking the curry first will help to release some of the beneficial oils. Then add the eggs (whisked), salt & pepper, cayenne and raisins and scramble together.
If using tofu instead of eggs, break it up with a fork (or your fingers) first before adding to the other ingredients, just as you did with the eggs.
Finally, add the cilantro. Cook for a few seconds more and serve. Bon appetit! :)