Basic tofu scramble
These are the general steps to make tofu scramble from ingredients you have in the produce drawer, or to create something that suits your own taste. Consider every ingredient - except the tofu! - a suggestion.
Equipment
- heavy skillet
- thin metal spatula
Ingredients
- 1 block tofu (medium, firm, or extra-firm) Choose medium for a runnier, creamier scramble, or extra-firm for a drier feel.
- 1 onion (red preferred) Dice small.
- 1-3 cups vegetables (chopped) Carrot (grated), bell pepper (small dice), and mushrooms are my favorites but you can use others you have at hand including broccoli, cauliflower, cabbage, zucchini, etc. Chop into small pieces so they cook faster.
- 2-3 cloves garlic Mince.
- 2 tablespoons spices and dried herbs For example: turmeric (1 tsp), cumin (2 tsp), oregano (2 tsp), smoked paprika (1 tsp), chili powder (1/2 tsp), black salt (1/4 tsp), and fresh ground pepper. You may use taco seasoning mix or other spices of your choice. For a more Japanese profile, a little seaweed goes a long way.
- 1-2 cups dark leafy greens (kale, arugula, spinach, chard...) If using large leaves, separate from stems. Slice stems finely and add with the vegetables. Chop leaves to bite-size pieces.
- 1/4 cup wet seasonings (optional) Some like HP sauce on their scramble, or their national favorite (like Salsa Lizano for Ticos). If aiming for a Japanese flavor profile, consider mirin and soy sauce,
- 1/2 lemon Juiced.
- 1/2 cup fresh herbs Chop finely, stems included (as long as they aren't too tough). Cilantro, basil, and chives are favorites of mine. Thyme also fits great!
- 1/4 cup sprouts (optional) Adds some crunch and even more nutrition.
- salt and pepper
Instructions
- Preheat a heavy skillet over medium-low to medium heat, about 10 minutes.
- Remove the tofu from its package, draining most of the water. Cut the tofu block into thick slabs and gently press between the folds of a clean towel. Set aside.
- Chop everything and prepare your seasonings. Dry spices can be pre-mixed in a small bowl. If using wet seasonings, also measure and pre-mix on the side.
- Skillet hot? Time to proceed. If using oil, add a teaspoon or two to the skillet.
- Add the diced onion with a big pinch of salt. Cook 3 minutes, stirring occasionally.
- Add some more vegetables, starting with the densest ones that will take longest to cook. Add no more than 1 cup of chopped veggies at a time, cooking each batch for 3 minutes or until most of their water has evaporated.
- Add garlic and dry seasonings. Cook 30 seconds, or until fragrant.
- Unwrap your tofu slabs and break each one down over the skillet. Use the thin spatula to scrape the veggies off the bottom of the pan, exposing tofu chunks to more heat. Let the chunks cook for 2 minutes before flipping and mixing again.
- Repeat the process 2-3 more times, letting the tofu and veggies cook for at least a minute between each intervention.
- Add your dark leafy greens now. They'll wilt in the last minute of cooking.
- If using wet seasonings, add just before your last lift & flip.
- Spray with lemon juice right before removing from the skillet, scraping the bottom to detach caramelized bits.
- Add fresh herbs and serve.