Scrambled Tofu
Submitted by Isa
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| prep time: 5 minutes | cooking time: 30 minutes | makes 4-ish |
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| Tofu was meant to be scrambled. I think I'll make a t-shirt that says that because it's so darn true. I make many variations on this but this is the one I made this morning. The most important thing is that you get the texture right, you want it to be crumbled but chunky, because as you cook it it will crumble more, so just give it a squeeze and crumble through your fingers right into the pan when you're ready to cook it. |
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Equipment:
Skillet, I prefer cast iron but use what you've got
Firm wooden spatula
Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)
spice blend:
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt
Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.
Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon. |
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Reviews (add your own)
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| kristin wrote on Sunday January 04th, 2004 03:43 PM |
 four soybeans |
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MMMMMMMMM! Though a bit longer in prep time than suggested--how does Isa do all that chopping in 5 minutes??--well worth the effort. My SO's been promising me scrambled tofu for months, so I upped the ante by making this. He didn't know whether to be ecstatic or chagrined that this recipe was so delicious! Definitely will do again, and again, and again. Tofu *was* meant to be scrambled. |
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| Dana wrote on Monday January 26th, 2004 10:14 AM |
four soybeans |
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Okay being a meat-eater who wants to incorporate more tofu into my diet I was skeptical. After scarfing down a plate of scrambled tofu I printed the recipe to add to my favorites. I didn't add the yeast, but I thought it was terrific just the same. Very good and very filling. |
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| aleza wrote on Monday May 10th, 2004 05:06 PM |
four soybeans |
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a variation:
when i do scrambled tofu, i like to put in chopped tomato, finely chopped broccoli florets, and black olives (for this, the canned ones are fine) just add them to the pan after the onion's gone translucent and you've already added the spices- i generally use curry powder/tumeric/cumin/hot pepper, and add fresh ginger and garlic with the onions.
oh, and if you do this, leave out the mushrooms. |
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| amira wrote on Sunday April 18th, 2004 04:08 PM |
four soybeans |
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YUMMY! try, try! I experimented a little the second time, and just used curry powder, and it was still delicious. Nutritional yeast is great :) Isa your recipe rocks. |
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| helen wrote on Sunday May 16th, 2004 02:40 PM |
four soybeans |
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what does deglazing the pan mean?
Its a fancy way to say use a liquid to get all the spices and onions, garlic, etc from the bottom of the pan. - Isa |
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| Jonathan wrote on Friday June 25th, 2004 01:24 PM |
 three soybeans |
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Well i tried to improvise my own ideas into it by using bell peppers and i didn't have the garlic and i used another seasoning called pepper supreme and it came out pretty good. this is my first time to eat tofu and right now it's kind of hard to get past the texture but it was very good and i'm glad i found this recipe.
Cool but you needs the garlic!!!!-Isa |
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| Andy wrote on Friday July 09th, 2004 12:47 PM |
 three and a half soybeans |
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Yum! I still eat eggs as a vegetarian, but i'd take this over scrambled eggs any day, it's far more filling! I made a half recipe and it came out great though I think i'll play with the spices. Also, I had to lower the heat a bit as the onions browned a bit fast, and only had to cook the tofu about 7 minutes before it was ready. I used ultra firm tofu so that may have been why. |
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| Elizabeth wrote on Tuesday July 13th, 2004 12:27 PM |
four soybeans |
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Yum! I can never quite figure out what to do with the leftover tofu in my fridge, but this makes my tastebuds go zing! Time for breakfast again... |
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| Rachel wrote on Monday July 19th, 2004 02:57 PM |
four soybeans |
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Yum! I had some left over tofu so I decided to give this a try. I only had about 1/2 cup of shitake mushrooms but that worked out fine. I added some spinach when I added the tofu. I also mixed in some baked sweet potato to the finished product. Delicious! |
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| Riles Walsh wrote on Sunday September 26th, 2004 11:53 AM |
four soybeans |
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I love this recipe. I never thought of scrambling tofu. Thank you! |
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