Garlic scapes have their own timing and when it is the moment to cut them in order to promote the growth of the garlic bulb, well, something has to be done with them. They are sweet and subtle, but definitely with a garlic tendency. So I thought I'd make something sweet and subtle. It ended up with tofu, scallions (that come at the same time as the scapes it turns out) and spinach as one curry, and potatoes with scapes and red and poblano peppers as the base of the other. Since we had no chutney, I cut up an amazingly ripe plum, which served exactly the same purpose! I'm going to let the pictures tell this story -- you can use whatever curry spices you like. I soaked the little cubes of tofu in paprika, cumin, Bragg Liquid Amino and tumeric before adding it to the tender young spinach leaves with a little water. The scapes and potato chunks had to cook a little on their own, separately, and then came together in their respective dishes, scapes with tofu and spinach, and potatoes with the peppers, some dissolved miso and a little water with a dash of cumin and coriander. It's best to use non stick pans, but the tofu dish can be in a regular pan so that if you only have one, use it for the potatoes. This is lovely with rice, or applesauce, or a crisp lettuce salad on the side.
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| cut scapes into 1" pieces |
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| adding curried tofu to scapes |
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| add spinach to tofu/scape pan |
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| combine parboiled potato, both peppers, onion |
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| ENJOY! |
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| keep scraping and turning potatoes |
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