A vegetarian staple, this Tofu Scramble is probably one of the best introductions to tofu for those who haven’t tried it and might be feeling a bit of trepidation – the beauty of this tasty recipe is that it’s so easy and versatile, you can change it up and add stuff to make it your own. Enjoy it as a breakfast alternative to scrambled eggs, or just because you want something simple for dinner.
Get firm or extra firm tofu (preferably extra firm – if you can get baked tofu, even better – I like to use the Wildwood Royal Thai baked tofu but I’ve used plain extra firm tofu with great results too), green onions or shallots, zucchini, carrots, mushrooms and fresh baby spinach.
1) Take the tofu and squeeze it between a couple of paper towels until dry-ish – this is important, or you’ll have watery scramble and that sucks. Crumble it into a bowl with some soy sauce and (if you have it) a bit of sesame oil. Let it sit for a bit while you do the veggies.
2) Slice/dice then sauté the onions in olive oil until soft.
3) Thinly slice/dice/roughly grate the zucchini and carrot, add to the onions and sauté briefly/until somewhat soft. Add mushrooms here if you want them in.
4) Add seasoning to your preference – I tend to use garlic, salt, pepper, dry chilli flakes, cilantro/coriander.
5) Add the crumbled tofu – I usually add a bit more soy sauce here, and maybe some more seasoning (I like mine a bit spicy) – and “scramble” the lot together for a few mins.
6) Add in the fresh/baby spinach and stir in until it’s wilted.
7) Serve and enjoy. I sometimes like mine on toast, or I’ll just eat it in a bowl.
Variations I’ve seen/tried include adding one/all of the following: tomato, avocado (probably about when you’d add the spinach – at the end, so it’s warm but not all soggy/mushy), a bit of lime juice with lemongrass, nutritional yeast and some dijon mustard or a bit of curry powder. This dish is very forgiving, so you can do pretty much anything to it and have it turn out great!
~Lorrin
