In Tuesday’s post, I mentioned that I couldn’t wait to get home to see what other ways I could come up with for using the curry tofu spread I made to top Monday night’s dinner of masala burgers and ginger lime dal. Upon reviewing the contents of my refrigerator last night, I decided to make a tofu scramble incorporating one of the HUMONGOUS mangoes I bought at Whole Foods this weekend (I love how both the taste and texture of mangoes lend themselves to being a great part of both sweet and savory dishes!). I also saw that I had a little bit of dal left (not even enough for one serving (well, what I consider a serving)) and I had some of the potato kale enchilada mixture leftover from Sunday. I considered that both the potato kale mixture and the dal had lime juice in them, so I thought that I would try mixing the two together and forming potato-dal patties.

This dinner turned out wonderfully! For the tofu scramble, I used two 11 oz. packages of extra firm tofu, one cup of diced mango, one and a half cups of tomatillo salsa and one and a half teaspoons of curry powder. After mixing the potato kale mixture and dal together, I formed patties and cooked them up on the skillet. I served the scramble over brown rice and served the potato-dal patties on the side. I topped both with the curry tofu spread and both items went from being “really good” to REALLY, REALLY, REALLY GOOD! At first, my husband didn’t realize that there the curry tofu spread was on the table, but after I told him to put it on his scramble and patty, he stopped eating and said “Wow, that is GOOD!”. He told me to put the recipe away for my cookbook but I have no immediate plans for one of those! Still, though, I’m going to commit it to memory and maybe it will show up in the cookbook I write when I’m happily retired in 20 years. :-)

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