Curry Tofu Scramble with Biscuits and Gravy recipe
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Ingredients
- 2 ¼ cups whole wheat pastry flour ¼ cup margarine 2 teaspoons baking powder ½ teaspoon salt 1 cup buttermilk, or as needed 1 tablespoon olive oil 1 cup chopped onion 1 clove garlic, minced 1 (16 ounce) package curry-flavored tofu 1 zucchini, diced 1 green bell pepper, diced salt and ground black pepper to taste 3 tablespoons margarine 3 tablespoons all-purpose flour 2 ½ cups chicken stock, or to taste
Nutrition Info
- 559.4 caloriescarbohydrate: 57.3 gcholesterol: 2.9 mgfat: 30 gfiber: 7.4 gprotein: 20.6 gsaturatedFat: 5.1 gservingSize: -sodium: 1306.2 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Curry Tofu Scramble with Biscuits and Gravy
Directions
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Preheat oven to 425 degrees F (220 degrees C). Grease a baking pan.
Combine pastry flour, baking powder, and 1/2 teaspoon salt in a bowl. Mix well. Cut in 1/4 cup margarine with a pastry cutter or 2 knives until mixture resembles coarse oatmeal. Mix in buttermilk, 2 tablespoons at a time, until a soft dough is formed and no dry spots remain. Roll dough out into a 1/2- to 3/4-inch layer, cut out into circles using a biscuit cutter or aluminum can. Place dough circles on the prepared pan.
Bake in the preheated oven until golden brown, 10 to 12 minutes.
Heat a large nonstick skillet over medium-high heat. Add olive oil and onion, saute until softened and translucent, about 5 minutes. Add garlic, saute until fragrant, about 1 minute. Add tofu, cook and stir until slightly browned, about 6 minutes. Toss in zucchini and green bell pepper, cook until tender, about 5 minutes. Season with salt and pepper.
Melt 3 tablespoons margarine in a saucepan over low heat. Add all-purpose flour, cook and stir until paste-like, about 2 minutes. Increase heat to medium, cook for 2 minutes. Whisk in stock slowly, bring to a boil. Cook until thickened to your desired consistency, about 5 minutes. Remove from heat.
Tear biscuits in half, scoop tofu mixture over biscuit pieces and pour gravy on top.