One day we made too much of the cumin-turmeric-garlic mix for the tofu-kale scramble (recipe of Jenny Sugar over at Popsugar) and it turned out to be a good thing: This should not be much of a surprise, since the original recipe involves (sweet) potatoes, after all, but this stuff is great as seasoning for hashed browns with any sort of potato. The other things in this breakfast are zucchini (fried in a little olive oil and with black pepper), a tomato, and an English muffin with pumpkin spice flavored cream cheese.
The powder part of the tofu-kale scramble recipe is:
- 1 tsp ground cumin
- ¼ tsp turmeric
- ¼ tsp garlic powder
- ½ tsp salt (*we use MUCH less, esp. as we double and triple the amounts…)