tofu scramble.

As I have recently discovered, Alice and I are both rather opinionated on tofu scrambles. We feel that restaurants all too frequently do not know what they are doing when it comes to handling and seasoning tofu. Due to the fact that I have never liked eggs, tofu scrambles have always seemed like a nice option for breakfast, especially since living in Portland, where they are offered at almost every breakfast/lunch joint. The sad thing is that I am almost always disappointed by my order. They are usually both badly textured (way too soggy) and all too under-seasoned (tofu has no flavor- you need to season it up!)

After following several recipes in my own kitchen, I have come to discover that there are three things that factor in a successful scramble:
1. The tofu must be well-drained (my favorite way it to press the tofu between two plates with a few heavy books on top for about a half hour). This usually ensures a much nicer texture. This can be improved even more by storing tofu in your freezer and thawing it the night before you plan on using it.
2. Always use garlic, soy sauce, and tumeric. The rest of the ingredients can change and be improvised, but using those three ingredients usually always helps the flavor.
3. Saute it until desired consistency is reached, which should take a bit of time. Hardly-sauteed tofu is usually a mushy mess.

The following recipe is one I adapted from a cookbook that I use rarely called Vegan World Fusion Cuisine. The recipes in it are usually a bit too healthy for me and don't often include ingredients I regularly have in my pantry, but this one is a winner. It creates a perfectly flavored tofu scramble that I have cooked for brunch on several occasions. It is delicious served on whole grain toast or a bagel with a big glass of juice. Just remember: drain that tofu well!



Wakantanka Tofu Scramble: adapted from Vegan World Fusion Cuisine cookbook

Ingredients:

2 tablespoons extra virgin olive oil
1 cup yellow onion, diced
2 teaspoons garlic, minced
1 pound tofu, extra firm, crumbled
1/2 cup tomato, diced
1 teaspoon tumeric
1/2 teaspoon salt, or to taste
1 teaspoon paprika
3/4 teaspoon black pepper, ground to taste
1/2 teaspoon nutritional yeast
pinch cayenne pepper
1 tablespoon of soy sauce or tamari

Directions:

Heat oil in a large pan on medium-high heat. Add onion and garlic and cook until the onions are soft and translucent, approximately 5 minutes, stirring frequently. Add the tofu. Cook for about 8 minutes, stirring frequently. Add remaining ingredients and cook for 5 minutes.
Serve hot with fresh herbs scattered on top.