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.

So’s Special

4 Servings

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)

1. Heat oil in a wok or 12″ skillet over medium-high heat.
2. Add garlic and onion and cook until soft, about 5 minutes.
3. Add ground turkey and cook on medium-high heat until all the liquid evaporates, about 10-15 minutes.
4. Add spinach and cook for 2 more minutes.
5. Add the tofu and the oyster sauce cook mixture is slightly dry, about 7 minutes.
6. Season with salt and pepper to taste.
7. Add a pinch red pepper flakes.
8. Spoon over steamed Jasmine rice.
9. Serve with garlic-chili sauce.

For the Original Joe’s Special recipe, click this link.