Tofu Scramble!

Tofu, glorious tofu! It can be used in so many ways. Tofu is one of those things that seems like a mystery if you haven't tried it or don't know how to cook it well. I recently brought a tofu stiry fry to work for lunch. My co-worker hesitantly asked if she could try a bite, explaining that her only experience of the stuff was raw and plain. Of course, she didn't like it that time, but loved the tofu from the stir-fry! No wonder she didn't like it raw, it doesn't have much flavor to begin with. Add it to a dish, and you've got a nutritious and meaty meal. One of my new favorite ways to cook tofu is the tofu scramble. It really resembles scrambled eggs, so if you're missin' that, then this dish is for you. Even if you never liked eggs, this dish is so hearty and scrum-diddly-umptious you won't notice the resemblance.

I found this recipe in Colleen Patrick-Goudreau's book "The Vegan Table" (p. 28). Check out her website, Compassionate Cooks, and podcast, Vegetarian Food For Thought. If you don't have one of her cookbooks, she has several good recipes for free on her website and also sells recipe packets.

Anyways, the key to a good scramble is the tofu. Pick a tofu that's extra firm, as it holds up best when sauteeing or stir-frying. It also has the most chewy texture. Once you take it out of the package, make sure to rinse it and drain the water (do this by placing it between 2 sheets of paper towels between 2 plates for 15 minutes). Its a good idea to drain any tofu you use because if you don't, the water will drain out into your dish. Tofu also absorbs the flavor of whatever you cook it in, and can take on more flavors of your dish when some of the water is gone.

Once you've drained the tofu, crumble it into pieces. This gives it an egg-like resemblance. You can basically use whatever veggies and spices you want, but make sure to add a little turmeric, as this gives it the yellow color. Once you cook the veggies and add the spices, throw in the tofu and scramble for a few minutes. Everything should mix well and be heated evenly.

You can serve it with tempeh bacon, which she also has a recipe for that looks amazing. Basically, you cut tempeh into thin slices length wise. You then fry it for a few minutes on each side, until its golden brown and crispy. Add some liquid smoke and maple syrup, and wa la, bacon!