Curried Breakfast Scramble With Mustard Seeds

Breakfast Potatoes are a pretty big deal around our house.  We love 'em.   We eat them a few time a week.  This is especially true when we've got freshly dug potatoes with that special, earthy flavor element that only comes from potatoes recently pulled from the earth.  When they're fresh we hardly do anything to them.  Diced and pan-fried in a splash of oil with just a pinch of salt.  When the potatoes are getting older--either because they came from the store or because they were dug from our garden months ago--I like to play around with some variations on the Breakfast Potato theme.  This is one of my new favorites.

Curried Breakfast Scramble With Mustard Seeds
1 medium onion, chopped
1 large potato (or a couple small ones), chopped
4 oz-6oz extra firm tofu, crumbled
3 cloves garlic, chopped
2 t whole mustard seed (any color or a combination will work)
2 t curry paste (any color will work)
1/2 t salt
1/4 - 1/2 t ground turmeric
1/4 t black pepper
oil, for frying

Put a tablespoon-ish of oil in a skillet.
Add chopped onions and potatoes and cook, stirring occasionally, until they're almost fully cooked.
Add remaining ingredients and continue to cook until potatoes are completly tender.
Serves two.

If you prefer your garlic mellowed out a bit you can cook the garlic along with the onions and potatoes, but I like to add it at the end to maximize that awesome garlic flavor.

The turmeric doesn't really add much in the way of flavor, if you ask me, but I think the golden color it imparts just really seals the deal.