- Course: Side Dish
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 22 Times
I’ve discovered the secret to making soft, puffy scrambled tofu that comes out every bit as tender as real scrambled eggs: silken tofu. Unlike other forms of tofu, this terrific product is seamless and has absolutely no grittiness.
- 1 box (12 ounces) silken tofu
- Nonstick spray
- Olive oil or butter
- A large pinch of salt
- Freshly ground black pepper
1. Cut open the box of tofu, and slide its contents into a medium-sized saucepan. Add water to cover, and bring to a boil. Simmer for 10 minutes, then drain in a fine-mesh strainer. Transfer to a plate, and use a dinner knife to cut the tofu into pieces the size of large cottage cheese curds.
2. Place an 8-inch nonstick crêpe or omelet pan over medium heat and wait several minutes. Spray it lightly with nonstick spray, and add a little olive oil or butter. Wait about 10 seconds, then swirl to coat the pan.
3. Add the tofu pieces, salt, and a light sprinkling of pepper, and sauté over medium heat for about 8 minutes, or until the tofu is light golden brown.
4. Transfer to a plate and serve right away.
SCRAMBLED TOFU PLUS
Like scrambled eggs, Scrambled Tofu can be expanded and augmented in many ways. You can add it to vegetables or dress it up with minced scallions, “veggie bacon”, guacamole, or salsa. Enjoy it on—or with—toast or wrapped in a warm flour tortilla.
There’s a second secret at work here as well: A double cooking process—boiling followed by frying—firms up the tofu just the right amount and prevents it from disintegrating into crumbs as it gets fried. Instead, it fluffs up into the most convincing scrambled egg impersonation yet.
The tofu can be boiled up to several days ahead of time and stored in a tightly covered container in the refrigerator. It can go directly from the refrigerator into the hot frying pan.
And don’t forget that Scrambled Tofu doesn’t necessarily need to replace scrambled eggs—they are actually very good combined. The tofu lightens up the eggs and fortifies them with whole-some soy, and the eggs lend credibility to the tofu, making this a good vehicle for gently converting the tofu-phobic among us.
© 2002 Tante Malka, Inc
This recipe serves 2, and includes 1 teaspoon of olive oil per serving.