Originally what I had planned to do was drain, then marinate some tofu to get flavorful soy cubes like the kind you periodically find in the salad bar. (Speaking of, does anybody know how those are made? They’re so savory and delicious!) Well, I sort of failed at that, but when life gives you less-than-firm tofu, you make tofu scramble!
You Will Need:
- 1 half package of tofu (about 8oz), drained well but not pressed. – I use Nasoya Extra Firm.
- 2 tbsp toasted sesame oil (or other flavorful oil)
- 4 tbsp soy sauce
- A splash of rice or white wine vinegar (VERY different flavor profiles, so choose wisely)
- olive oil – enough to coat bottom of pan lightly
- 1 clove garlic (or equivalent garlic powder)
- 2 tsp sesame seeds [optional]
- 2 eggs (optional!)
- favorite dry spices, to taste (paprika, pepper, cayenne, etc.)
How to Make
- Take half a block of extra firm or firm tofu, drain well and press it lightly to remove excess moisture.
- Place into a shallow container (with lid) and mash it well with a fork. You can make the chunks larger or smaller depending on how much you want your marinade to soak into the tofu.
- Pour the sesame oil, soy sauce, and splash of vinegar over the tofu and stir it around well. It should all be lightly coated. There should be little extra liquid at the bottom of the container when you’re done mixing. If you feel it’s not enough to cover all the tofu, add just a little of each liquid until you’ve reached the desired mix. The goal is not to drown the tofu, just to get the liquids soaked into it.
- Cover and place in the refridgerator overnight.
- The following morning, get your container and the rest of the ingredients out, along with a large frying pan.
- Check the tofu, if a lot of liquid has seeped out of the tofu, stir it around again, then drain off the excess.
- Coat the frying pan lightly with olive oil and turn to medium heat. Optionally, you can heat the pan dry with the sesame seeds in it, then carefully pour oil in.
- Dice the garlic finely and toss into the pan along with the sesame seeds (if you haven’t added them already).
- While that’s sizzling, crack the two eggs into the tofu mixture – if eggs are your kinda thing – and stir it all together well. Both yolks should be broken and well incorporated into the mixture. Add any additional dry spices at this time.
- Dump the mixture (carefully! There’s hot oil in there!) into the pan and stir well with a spatula to spread it over the pan.
- Stirring regularly, check the tofu scramble for signs of browning. You may leave it in until it is well browned or remove it when you’re sure the egg is fully cooked (at least 3 minutes). The mixture should be like extra crumbly scrambled eggs when it’s done, with no runny or liquid parts. Break up any large pieces to make sure there’s no raw egg.
Once you’re sure it’s cooked to your satisfaction, pull it from the heat and serve it however you like. It makes a terrific way to have a big, protein-centric breakfast without using a lot of eggs. It also works well as an addition to fried rice or as sandwich filler (mix with a touch of mayo for tofu salad sandwiches), or as a salad topping. It should keep fairly well in the refridgerator. I haven’t tried freezing it but I wouldn’t recommend it. As with any of my recipes, no ingredients or measurements are hard and fast. There is almost definitely room for improvement. Adding more vegetables like onion or mushrooms would definitely make this a better dish, for example. If you’ve made alterations to this recipe that came out delicious, comment and let us know what you changed!