For many years, I was petrified of one very common vegetarian dish—tofu scramble. After trying it a few times, I thought they were all destined to be plates of overly mushy and underseasoned…well…just mashed tofu.
After finally trying to make my own at home, I realized that I had it all wrong. It’s not the tofu scramble that’s bad—it’s the recipes that people are using to make them.
Through trial and error, I’ve settled on the recipe below. It’s not radically different from other popular recipes, except that I like to add lemon juice and parsley for freshness. And the key to success is making sure you cook it long enough! The bottom should begin to brown, and the tofu should no longer be wet.
1 package firm tofu, drained and mashed
Juice of 1/2 lemon
1/2 tsp. salt
1/2 tsp. turmeric
1 Tbsp. olive oil
1/4 cup diced green pepper
1/4 cup diced onion
1 clove garlic, minced
1 Tbsp. chopped flat-leaf parsley
1 Tbsp. soy bacon bits (optional)
Pepper, to taste (optional)
- In a medium mixing bowl, combine the crumbled tofu, lemon juice, salt, and turmeric.
- In a pan over medium heat, add the oil then the pepper, onion, and garlic. Sauté for 2 to 3 minutes, or until just softened.
- Add the tofu mixture to the pan and cook about 15 minutes or until the pieces of tofu begin to brown. Stir in the parsley and the soy bacon pieces and pepper, if desired.
Makes 2 to 4 servings
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