This is my spin on a famous breakfast dish called Joe’s Special, which I first had at Original Joe’s Restaurant in San Francisco. The dish consists of scrambled eggs, ground chuck, garlic and spinach. It is delicious, and I would get it with mushrooms added and a side of crusty bread. Also, I’m told that many home cooks in SF make this dish because it is relatively easy to whip up.
I really love Joe’s Special, but I wanted a lighter and healthier version. So I replaced the ground chuck with ground turkey, replaced the eggs with tofu, and instead of serving it with crusty bread, I serve it with steamed Jasmine rice. I also added a little oyster sauce for some umami flavor. Essentially I took an Italian-American dish and made it Asian-American. This version has become one of my family favorites.
1 Tablespoon sunflower oil or olive oil
5 cloves garlic, minced
1 medium yellow onion, finely chopped
8 ounces of organic ground turkey
8 ounces of fresh heirloom spinach (blanched, squeezed dry in cheesecloth, and chopped)
4 ounces organic firm tofu (squeezed dry in a cheesecloth)
1 Tablespoon of premium oyster sauce
Kosher salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)
¼ cup of freshly grated Parmigianino-Reggiano
2 cups of steamed jasmine rice
Garlic-chili sauce (optional)
- Heat oil in a wok or 12″ skillet over medium-high heat.
- Add garlic and onion and cook until soft, about 5 minutes.
- Add ground turkey and cook on medium-high heat until all the liquid evaporates, about 10-15 minutes.
- Add spinach and cook for 2 more minutes.
- Add the tofu and the oyster sauce cook mixture is slightly dry, about 7 minutes.
- Season with salt and pepper to taste.
- Add a pinch red pepper flakes.
- Spoon over steamed Jasmine rice.
- Serve with garlic-chili sauce.
For the Original Joe’s Special recipe, click this link.