Scrambled Tofu With Tomatoes Scallions And Soy Sauce Best Recipes

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TOFU SCRAMBLE

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Tofu Scramble image

This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don't skip the splash of water - it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.

Provided by Ali Slagle

Categories     beans, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients:

  • 1 (14-ounce) block firm or extra-firm tofu
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • Kosher salt and black pepper
  • 2 tablespoons canola oil
  • 2 scallions, trimmed and thinly sliced

Steps:

  • Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
  • In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
  • Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
  • Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.

SCRAMBLED TOFU

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Scrambled Tofu image

Adopted 8/17/06 Recipe by Bryanna Clark Grogan. Note: Do not use waterpacked tofu. Also do not use less than Silken firm.

Provided by drhousespcatcher

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients:

  • 4 ounces extra-firm silken tofu
  • 1 tablespoon nutritional yeast
  • 1 tablespoon water
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon onion powder
  • 1 pinch garlic powder
  • salt and pepper, to taste

Steps:

  • Crumble tofu with your fingers.
  • Combine with nutritional yeast.
  • Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture.
  • Spray a nonstick skillet with cooking spray.
  • Add tofu mixture to skillet.
  • Cook over medium to high heat, turning with an egg turner or spatula, for several minutes.
  • Add salt and pepper.
  • VARIATION: If desired, you can make Vegetable Scrambled Tofu.
  • Before adding tofu to the skillet, saute 2 sliced mushrooms, 1 T chopped onion and 1 T chopped green pepper.
  • Add tofu and continue as above.
  • To add additional color use a bit more tumeric. It is what supplies the color.

Nutrition Facts : Calories 103.9, Fat 2.8, SaturatedFat 0.4, Sodium 245.8, Carbohydrate 8, Fiber 2.8, Sugar 1.5, Protein 13.5

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