If tofu had a gateway recipe, it would be tofu scramble: It’s easy to make, familiar and highly customizable. This is a base recipe that can be adjusted to use your favorite vegetables.
To press the tofu
place the block of tofu between to glass plates, stack heavy objects on top (I use 2 cans of soup). Let sit for 15-20 mins (the longer the better) and drain excess fluid before cooking (I usually squeeze to the two plates together to get out any extra fluid).
Tofu Scramble : Ingredients
- 1 package extra firm tofu (pressed for best results*** after pressing cut into cubes)
- 2 zucchini (sliced)
- 1 8- oz package of crimini mushrooms (sliced)
- 4-5 cups loosely packed spinach
- 1 to mato (medium sized, sliced)
- 1-2 tablespoons of olive oil
- 2 cloves of garlic (minced)
- 1 teaspoon thyme
- salt and pepper to taste
Tofu Scramble : Steps
- In a large skillet on medium heat, cook vegetables in olive oil with all seasonings until dry. You might want to taste test for spice levels. Should be a bit strong since you will be adding it to un-spiced tofu in a bit.
- In the same pan you cooked the vegetables, add a bit more oil if needed and crumble in your tofu. Cook until dry and browned. About 5-15 minutes depending on moisture level of your tofu.
- Once tofu is browned and dry, add in vegetable mix and stir to incorporate. Cook again until pan is dry and any vegetable liquid has evaporated.
- Optional: Serve over ½ cup of cooked brown rice.
Adapted from Whisk Flip Stir
