Scrambled Tofu with McCormick Modern Masala Spices: Flavor of Together

Last month I was invited to participate in McCormick's Modern Masala program as the company celebrates its 125th anniversary by inspiring you to cook with great flavors, share your stories, and give back to communities around the world.

I received Red Curry Powder, Garam Masala, Hot Madras Curry Powder and regular Curry Powder and was asked to either recreate one of McCormick's recipes or to come up with my own.

In this year's Modern Masala trend, McCormick encourages its customers to explore the vibrant flavors of richly spiced Indian cuisine in new,  modern contexts. Because I've loved Indian cuisine for over 10 years, ever since my college boyfriend introduced me to it {that was one of the only good things to come from that relationship}, I'm familiar with flavors of cumin, curry, coriander and often make Indian inspired recipes in my kitchen. One of my favorite recipes is an Indian inspired omelet I learned from Edward Hamann when I worked with him at Sur La Table ages ago. You basically sauté fresh ginger, garlic, and cumin seeds and then add an egg mixture to the pan. Once the egg mixture is almost set, you add chopped tomatoes and cilantro. This is such a great breakfast or brunch meal.

This time, however, I wanted to make something different. My twin Anna, who's also a food lover and blogger, suggested I make scrambled tofu. Interesting, I thought. I've cooked with tofu many times, but have never tried to scramble it. This was a great opportunity to do so. This is how I came up with Scrambled Tofu with McCormick Modern Masala Spices.

Scrambled Tofu with McCormick Modern Masala Spices
Serves 3-5
Ingredients
2 teaspoons olive oil
1 zucchini, diced
1 red pepper, diced
1/2 red onion, diced
1 teaspoon salt
2 teaspoons McCormick Garam Masala
1 teaspoon McCormick Hot Madras Curry Powder
14 ounces firm tofu, drained, crumbled
5 ounces Greek yogurt
1/3 cucumber, peeled, seeded, minced
1 teaspoon McCormick Red Curry Powder
salt to taste
1 tablespoon chopped cilantro

Directions
1. In a large skillet, heat the olive oil. Add zucchini, red pepper and red onion and sauté for 5 minutes.
2. Add spices and salt to the vegetables and continue to sauté for 3 minutes.
3. Add the tofu to the vegetables and spices and sauté until it is heated through.
4. Meanwhile, in a small bowl mix together the yogurt with the cucumber, red curry powder, salt and cilantro.
5. Serve scrambled tofu and vegetables in a bowl topped with the yogurt mixture.

I was honestly surprised at how much I liked this dish. It was well flavored and filling. I ate this dish for breakfast several days in a row both hot, at room temperature and cold. The spices turn otherwise bland tofu into something exciting, while the yogurt slightly cools down your mouth.

And now I want to share with you a little bit of information about the Flavor of Together campaign. Each time you share your flavor story on McCormick's website, they will donate $1 to help those in need through the United Way Worldwide! Your story may even be featured on the McCormick website!! You can also share your stories on twitter using #flavorstory.

Make sure to check out Flavor Stories shared by some of the McCormick fans!'

BUT WAIT! If you share your flavor story on my blog, you may win something ;) You must have a US address!

Share your own unique flavor story by commenting on this post using the hashtag #flavorstory and be entered for a chance to win a McCormick Anniversary Pack. The pack includes exclusive McCormick Anniversary Edition product (both black pepper and vanilla extract - not available in stores!), a McCormick recipe book, and a branded canvas tote--all valued at $50.

I will randomly choose one lucky winner Monday, May 5th. GOOD LUCK!

And the WINNER IS ChezSasha!!!!

Disclaimer: I was compensated for recipe development by McCormick. All opinions are my own.