The most reliable, most versitile staple? Then why has it taken so long for me to write about it?
I have to assume that somehow my tofu scramble is wrong. It’s probably too dry and overdone for most people. But I like it and Tom likes it, and that’s all we have to worry about in my kitchen. Neither of us have eaten eggs, really, so we went into this scramble thing with an open mind.
I’m mostly speaking to the veg-curious or the newly veg here, but this is probably one of the first things you’ll want to master as your own. It’s easy, healthy, and can be eaten for any meal. It can be as plain or as complicated as you like. Leftovers are always great cold, wrapped up in a tortilla.
Whatcha need (leave out what you don’t want):
·A block of tofu, the kind in the tub (I go with extra firm but it’s your tofu, man)
·¼ c onion, diced
·Olive oil or Earth Balance (1 T or so)
·2 or 3 cloves garlic, minced
·Nutritional yeast (about ¼ c)
·Spices (I use salt, pepper, and paprika but again, it’s your tofu, man)
To drain the tofu, cut or break apart the block and lay it between layers of a tea towel. Cover with a cutting board and weight that down. After 15-30 minutes a good deal of the water should be soaked up. Then break or cut it up into bite-size pieces (they’ll get broken up a bit more while cooking).
In a good-size frying pan (I use a big ol’ wok to avoid spillover), heat the onion, garlic, tofu, and spices in your oil of choice. Over medium heat it should take about 20 minutes to not only heat the tofu through but really start to brown and firm it up. Add the nutritional yeast, stir, and let cook another couple of minutes. (If your nutritional yeast gets soaked up right away by the tofu, why not add some more?)
I usually throw in a handful of chopped-up parsley at the very end and that’s it. Super good alongside a rice or other grain.
I know we’re probably going to see comments about everyone’s favorite stuff to add to tofu scrambles. And that’s awesome; it shows how easily it lends itself to different flavors. You could go really savory and use poultry seasoning and stir in shredded carrot. Or add spinach and sun-dried tomatoes and go heavier on the olive oil and add rosemary. Remember, it’s your tofu, man.