Sick of eggs? Tofu scramble - P1
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| Sat, 05-12-2007 - 9:26am |
BASIC TOFU SCRAMBLE
SERVES 2
You may use firm or extra-firm cake-style, or regular, tofu. Firm tofu makes a slightly moister scramble, which is closer in consistency to scrambled eggs. Depending on the size of each portion, this recipe may make enough for three.
16 ounces extra-firm or firm regular tofu
1 teaspoon canola oil
2 tablespoons finely chopped onion
2 scallions, white part only, finely
chopped
1/8 teaspoon turmeric
1/4 teaspoon soy sauce or tamari
Salt and ground black pepper
1. With your hands, break cake of tofu into 8 pieces. Working with one piece at a time, place tofu at base of fingers in one hand. Then place other hand over tofu as if you were clapping. Gently but firmly press tofu. (It helps to curl your thumbs and fingers, clasping your hands together.) Squeeze until tofu is about half its original thickness. About half its moisture should have been removed. Loosely crumble tofu with fingers into bowl; it should look slightly like curds. Repeat pressing and crumbling process with other pieces.
2. Heat oil in medium nonstick skillet over medium-high heat. Add onion and saute until slightly translucent, about 1 minute. Stir in scallions, turmeric, and soy sauce and cook until combined, about 20 seconds. Add tofu and stir-cook until evenly colored and still slightly moist, 1 to 1 1/2 minutes. (Do not let tofu dry out or overcook.) Season with salt and pepper to taste. Turn scramble out onto plates and serve immediately.
PER SERVING : 126 calories, 17 g protein, 5 g fat, 5 g carbohydrates, 2 g fiber, 826 mg sodium, 1% vitamin A, 6% vitamin C, 8% calcium


