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Easy to make Tofu Scramble
June 12, 2017, 11:09 am
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There are several ways of preparing tofu: Deep fry, sear, press, grill, the list goes on. But sometimes, particularly in the morning, one does not have the energy to persuade tofu to become a more desirable texture. That is where tofu scrambles comes in. Tofu scramble is how you are going use the block of tofu you have avoided marinating, dredging, and pan-frying for too many days. With tofu scramble, you can enjoy tofu’s slightly mushy, slightly creamy texture as is. It is not going to pass for scrambled eggs, but it is a great breakfast, lunch or dinner option for those on the search for a new, less involved way of preparing tofu.

Finding tofu: When purchasing tofu, look for the firm or extra-firm type (other, more silken types will not retain their shape when stirred and sautéed). Depending on how much you bulk up your scramble with additional ingredients, you will want between 113 to 226 grams of tofu per person.
If you have time, slice the tofu into thin slabs, wrap it in paper towels, and press it under a heavy weight for about 15 minutes.

When preparing the scramble, always make sure to start with aromatics like onions and scallions to build flavor. You will also need spices such as cumin, turmeric, chili powder and nutritional yeast.

Lastly, think about how you will want to eat your scramble. For that, you can opt for cubed avocado, cilantro, and hot sauce. Ready your ingredients: Use your fingers to crumble the pressed tofu into small pieces. You could also use a fork or a potato masher to achieve the same effect. Avoid tearing the tofu to shreds – you will want to have chunks that are large enough that the outsides will brown while the middles stay creamy.

Dice or thinly slice the onions, shallots, and/or scallions; mince any garlic you are using; devein the greens and tear them into bite-sized pieces; and cut any other vegetables into a rough chop.

If you are using vegetables that take a long time to cook such as potatoes, squash, or cauliflower, steam or blanch them before you get started at the stove. That way, you will not end up with rock-hard potato pieces in your final scramble.

Soften your vegetables: Add a couple tablespoons of oil to a heavy skillet over medium heat and start sautéing your aromatics. Cook them, stirring occasionally, until the onions are translucent and everything is softening and relaxing. Be sure to season with salt and pepper as you go. Then add minced garlic, and any vegetables that need more time to cook and brown.

Add in the tofu: When the vegetables are cooked to your liking, dump in the crumbled tofu. Cook for about five to ten minutes, stirring occasionally but giving the tofu time to crisp up on the bottom. You can add additional oil if the scramble seems too dry and the tofu is sticking to the pan; it is also helpful to use a metal spatula to detach any crispy bits that have adhered to the bottom of the pan.

Add the spices: Use about one teaspoon of cumin, one teaspoon of chili powder, and 1/2 teaspoon of turmeric (mostly for color). You can adjust the spices according to your preferences.  Pour a couple of tablespoons of water into the pan after you add the spices - this will help them to dissolve and to evenly coat all of the tofu and vegetables. Season liberally with salt and pepper.
 
Mix in the beans: If you are using canned beans, drain and rinse them. If you are using dried beans, make sure you have soaked and cooked completely before adding them. Stir them into the tofu and vegetables and cook until the beans are heated through (another three to four minutes).

Wilt the greens: When you are ready to eat, add a handful or two of torn greens and stir them around until they are slightly wilted and bright green. You can finish your scramble with a tablespoon or two of nutritional yeast for a savory, cheesy taste. Or, if you have a few carrots lying around, grate them into fine shreds and toss into the scramble for a bit of brightness and crunch.

Garnish and serve: You can eat your tofu scramble taco-style, wrapped in tortilla and topped with cubed avocado and Sriracha.

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