I have been trying to come up with some more protein-heavy breakfasts this week, so the obvious go-to is a tofu scramble. This is one of my favorite ways to eat tofu, and it so easy my husband can even make it!
Make sure you thoroughly press the water out of the tofu. I do this with a flour sack dish towel. Open the package of tofu, dump out the water and remove the block of tofu. Wrap it in the towel and gently press to get water out. Re-wrap it on a dry part of the towel and keep repeating. You can wrap the tofu in a towel and then sit something heavy on it to squeeze the water out, but this never works for me. I usually just leave it wrapped up for a while and let it evaporate a bit.
It will take a while to thoroughly cook the tofu on medium heat, but this is essential. The difference between a delicious scramble and a plate full of slime is a) pressing all the water out of the tofu and b) thoroughly cooking it. Make sure you cook til all the “slime” is gone. If it seems like some of the tofu is getting too dark and some is still slimy, turn the heat down a bit and stir more often.
- 1 block firm tofu
- 1 T olive oil
- salt and pepper to taste
- 1 t tumeric
- Chopped tomatoes, spinach, or whatever veggies you want to throw in
- Thoroughly press water from tofu. Add olive oil to sauté pan and turn heat to medium. Add tofu and roughly chop it with a spatula. Continue to cook over medium heat until all sides of tofu are light brown. Add salt, pepper, and turmeric and toss together with the spatula. Add vegetables and cook until incorporated. If adding spinach place the lid on the pan for a few minutes until the leaves wilt. Plate and serve immediately.