Scrambled tofu - how do I make it? How do you make it?

Question

Obviously it sounds kind of simple, but I want to know how you make it, what to add to it to give it flavour and what to definately not add to it. Never tried it before having a go tomorrow.

Answer 1

I would follow the other girls recipe, but do not use the ultra soft, medium firm, break it up, mix the tofu with the tumeric, onion and garlic seasoning, I use a bit of all veg margarine, tofu needs a bit of salt and pepper.

And do not overcook it, warm it through, have the other things ready, your toast or the vegie meats your going to have with it. Do not do it to long as it can get rubbery fast.

Answer 2

http://www.theppk.com/recipes/dbrecipes/...

Addictive, like crack only tastier.  I leave out the mushrooms because I'm not a fan of the fungus.  Sometimes I add sundried tomatoes (with the garlic) and wilt in a couple handfuls of chopped fresh spinach towards the end.  Top it with salsa and serve with homefries or oven roasted new potatoes.  Yummmmm....

Be sure to press your tofu first.  Wrap it in a few layers of paper towels or clean dish towels and stack a couple of heavy books on top.  The longer you press, the more liquid you squeeze out and the more flavor it absorbs.  I try to press mine for an hour.

Answer 3

Is this a vegetarian rendition of scrambled eggs???

I would have never thought...it does sound quite yummy....

I would toss some broccoli into the mix and some spinach might go well too.

Answer 4

Make sure you use a medium or soft tofu (I prefer medium) and drain it  really well.  Don't be afraid to squeeze the water out of it!  More water will come out when you are cooking it, but that will just cook away in the pan.  I flavour the tofu with chicken-style seasoning (you can get it with no chicken products, it's just the taste and it gives the tofu a nice color!!), salt, pepper, etc.  I also like to add diced red and green pepper, chopped broccoli florets, and onion.  This makes it more of a scrambled-egg with vegetables dish.  I scramble it in a cast iron pan with a little olive oil.  Turn the stove on low to prevent the olive oil from smoking.  Leftover scramble is great in a wrap with lettuce, tomatoes, and soy cheese.

Answer 5

This is the recipe I use:

1 box Mori-Nu silken firm tofu, patted dry and mashed

1/8 tsp. turmeric

1 tsp. onion powder

1/2 tsp. salt

1/2 cup of veggies (I use sliced tomatoes and red peppers. You can use your favorite veggies - broccoli, fresh mushrooms, onions, etc.)

Place the tofu in a lightly oiled sauté pan and cook over medium heat for 3 minutes. Add the remaining ingredients, stir well, and cook for 5 to 8 minutes, until the vegetables are cooked and the tofu is heated through.

I also like to melt some soy cheese in the microwave and pour it on the tofu scramble when it's finished. Follow Your Heart is a good brand. Good luck!

Answer 6

Place 2 lbs. of Trader Joe's chou doufu in your food processor and slowly chop it until it is all crumbled.  Set aside.

Mince 7 cloves of garlic, 6 oz. broccoli, 8 oz asparagus.

Set your wok on high!

Add peanut oil to the wok, then throw in an anchovy.

Next, add white pepper, cumin seeds, crushed red pepper, cloves, and a pinch of salt.

Stir in the garlic and veggies as fast as you can.  Let it cook. Stir often.  Add a splash of apple cider vinegar.

At the last minute, add the chou doufu and some green onion.

Serves 4.  Garnish with chives, nasturtium pedals, and mint leaves.

Answer 7

i think you can pretty much "go with the flow" and do and add whatever you want to it... sort of taste test til you find what you like... i can't remember what tofu i used (medium maybe?) but i drained it really well and then just crumbled it up.... i fried it up with soy ground sausage, cheese, peppers, onions, salt, pepper.... i think tomatos, broccoli, spinach, any of that would also be a good addition... maybe store bought salsa, corn... anything!