Once in a while, I crave a big plate of scrambled tofu. Last Sunday was such a day. This recipe is easily adaptable, depending on what is in your fridge. The only thing that is absolutely necessary, is of course, the tofu!
The best kind of tofu to use for scrambled tofu to resemble scrambled eggs is medium firm tofu. Not soft, not firm! What gives it a yellow egg-like hue is tumeric. If you do not have tumeric, that is totally fine, it’s just an aesthetic thing. This recipe serves 2 hungry folks in the morning, or 2-3 as a side dish.
- 1 block medium firm tofu
- 1 cup frozen vegetables (or chopped fresh vegetables!)
- Vegetable oil
1/4 tsp nutmeg
1/2 tsp tumeric
1 tsp cumin
1 tsp dry basil
First, prepare the frozen vegetables or the fresh vegetables. I recommend broccoli + red pepper.
Cut up the tofu into cubes, or if you are really going for the scrambled egg look, use your hands to break off pieces of tofu into large chunks.
Heat up your pan and add enough oil to coat the bottom of the pan. If using a non-stick pan, add oil right when you turn on the heat. If using stainless steel, heat the pan first on medium-high and then add oil, making sure the oil has heated through before adding anything else. Right. Once the pan is oiled up, throw in the spices.
If using fresh vegetables, throw these in the pan and sauté for about 30 seconds. If using frozen vegetables, throw in the tofu first, scramble as you please for a few minutes, and then throw in the cooked unfrozen veggies in when some of the tofu has turned golden. Toss in some salt, and serve!
Variation on spices:
- Chinese 5 spice
- Masala spice
- Chipotle, paprika