Delightful Tofu Scramble with Herbs - Make your own at Home

JD

October 02, 2019

0

healthy-food, tasty-food-recipe

Eggs are not the only thing you can scramble (for that, see this page).Soft tofu can be cooked in a similar way to produce a quick, hearty, egg free breakfast. When crumbled up and sautéed, the tofu yielded smooth, creamy pieces very much like curds of scrambled egg. Tofu scramble is a great option if you’re cooking for a vegan or if you’re just looking for a change. We added a small amount of curry powder to our version for a touch of flavor and color, plus a sautéed shallot and chopped fresh herbs. This simple preparation is perfect for a basic approach, but it’s also very easy to add other ingredients into the mix for a more substantial variation. Do not substitute firm tofu for the soft tofu in this recipe. Be sure to press the tofu completely dry before cooking.

Ingredients
14 ounces soft tofu
1½ teaspoons vegetable oil
1 shallot, minced
¼ teaspoon curry powder
¾ teaspoon salt
⅛ teaspoon pepper
2 tablespoons finely chopped fresh basil, parsley, tarragon, or marjoram

Procedure

1. Crumble tofu into ¼- to ½-inch pieces. Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes, then gently press dry with paper towels.
2. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in crumbled tofu, curry powder, salt, and pepper and cook until tofu is hot, about 2 minutes. Off heat, stir in basil and serve.

Variations

Tofu Scramble with Spinach and Feta

Before adding tofu to skillet, add 4 cups baby spinach and cook until wilted, about 1 minute. Add ½ cup crumbled feta to skillet with tofu. Tofu Scramble with Tomato, Scallions, and Parmesan. Add 1 seeded and finely chopped tomato and 1 minced garlic clove to pan with shallot; cook until tomato is no longer wet, 3 to 5 minutes. Add ¼ cup grated Parmesan and 2 tablespoons minced scallions to skillet with tofu.

Tofu Scramble with Shiitakes, Red Bell Pepper, and Goat Cheese

Before adding shallot to skillet, cook 4 ounces stemmed and thinly sliced shiitake mushrooms, 1 finely chopped small red bell pepper, and pinch red pepper flakes, covered, until mushrooms have released their liquid, about 5 minutes. Uncover, add shallot, and continue to cook until mushrooms are dry and shallot is softened, about 2 minutes. Add ¼ cup crumbled goat cheese to skillet with tofu.

REDEEMING TOFU

To many people, tofu is the quintessential tasteless, unappealing health food: the punch line of a million vegan jokes and probably to be avoided at all costs. But we want to change the way you think about this maligned ingredient, and that starts with understanding exactly what it is and how to make it shine in recipes. Tofu comes in a variety of textures based on how much liquid has been pressed out of the soy curds: silken, soft, medium-firm, firm, and extra-firm. In general, firmer varieties maintain their shape when cooking, while softer varieties do not. We prefer extra-firm or firm tofu for stir-fries and noodle dishes, as they hold together during high heat cooking and when tossed with noodles. These two varieties of tofu are also great marinated (they absorb marinade better than softer varieties) or tossed raw into salads—try our Marinated Tofu and
Vegetable Salad. Medium and soft tofu boast a creamy texture; we love to pan-fry them. The crispy crust that develops makes a nice textural contrast to the silky interior. Soft tofu is also great scrambled like eggs, as in this recipe. Silken tofu has a soft, ultracreamy texture and is often used as a base for smoothies and dips, in desserts such as puddings, or as an egg replacement in vegan baked goods.