Ask a Chef: Tofu Scramble Tips from Christy Morgan
Tofu is a versatile staple in any plant-strong diet. It’s also a mystery to many people. I stayed away from tofu for years in my own kitchen because I didn’t know how to prepare it. It always ended up a soggy mess on my plate. That all changed when I picked up some tofu-making techniques and got busy experimenting in the kitchen. Today, I use this protein-rich food in several dishes a week for my family.
If you’re new to tofu, one fool-proof way of preparing it is to make a tasty breakfast scramble. I’m a tofu scramble addict. I love that you can get creative with your scrambles to make good use of whatever leftover produce is sitting in your crisper. Also, tofu scramble isn’t just for breakfast. I like to wrap it up in a tortilla with some greens for lunch or dinner too. Or, skip the tortilla and roll it up in a large kale or collard leaf. To learn how, watch VT‘s Kitchen Tricks: How to Use Leaves as Wraps.
To get some expert tips on how to make tasty tofu scrambles, I went to Christy Morgan, author of one of my favorite cookbooks—Blissful Bites.
Q What type of tofu is best for scrambles?
A To make the best tofu scramble, choose extra firm tofu. My favorite brand is Wildwood.
Q How do you prepare the tofu before cooking it?
A First, remove tofu from the package and wrap it in a paper towel. Then, wrap it in a dish cloth. Place wrapped tofu between two cutting boards with a few heavy books on top. Press for about 15 minutes. You’ll notice the water draining out of the tofu.
Q What do you do after you press it?
A Use your hands to crumble the tofu into a bowl; toss with spices (ground turmeric will give your scramble a golden hue), nutritional yeast, and a few dashes of tamari or soy sauce. Mix until well-coated. Let mixture sit for 10 minutes while you prep the veggies.
Q How do you prep, cook, and integrate the veggies into the scramble?
A Saute the veggies in a touch of oil or veggie broth until just tender. Set aside. In the same skillet, brown tofu, then fold in the veggies. I like zucchini and fresh corn in the summer; mushrooms, bell pepper, and broccoli anytime of year; and sun-dried tomatoes, collard greens, and pesto in the fall.
SHARE WITH US What add-ins do you like most in your tofu scrambles? Share you comments below, and see what others have to say.
Corinne Bowen is a freelance journalist and copywriter living in Baltimore with her husband and daughter. She blogs about her adventures in writing, veggies, marriage, and motherhood at CorinneBowen.com.