The Ultimate Silken Tofu Scramble! This recipe is tossed with tofu, red peppers, and lots of garlic for an incredibly simple comfort food delicious recipe. If you are a fan of Tofu, you will LOVE it!
AUTHENTIC TOFU
First used in China around 200 BC, tofu is a staple of many Asian diets. Today it is part of mainstream plant-based cuisine. Tofu is made by curdling hot soy milk with a coagulant (commonly calcium sulfate), which creates curds with a soft, fresh, cheese-like texture. The curds are then pressed into a solid block and stored in water. Most forms of tofu are fresh, not fermented, although there are some fermented tofu specialty foods.
The two most commonly used types of tofu are extra-firm and silken. Common coagulants include calcium sulfate, which adds significant dietary calcium to the finished tofu and is typically used to produce tofu that has a bit of grain or texture, such as firm and extra-firm tofu.
Extra-firm tofu is appropriate for grilling and pan-frying applications, while silken tofu works well in creamy sauces, desserts, and dressings.
HOW TO MAKE THE SILKEN TOFU SCRAMBLE STEP BY STEP
Gather all the ingredients (Photo 1)
Prepare your tofu. Like most tofu recipes, tofu will taste better if you press the tofu first. This allows the tofu to absorb more of the fragrances and spices you add to it. It is an extra step, but it takes only a few minutes. Not sure how to push tofu? When your tofu is well pressed, scramble the tofu. (Photo 2).
Marinate the scrambled tofu with soy or tamari sauce and the spices. Let it aside for 1 hour. (Photo 3)
Cut in small cubes the dry and fresh onions, garlic, green and red pepper, mushrooms, dill, leek, and ginger. (Photo 4)
Then heat the oil or margarine in a large pot or pan and sauté the chopped onion, garlic, and ginger for 3-5 minutes, stirring frequently, in low heat. (Photo 5)
Then add the green onions, pepper, mushrooms, and the leek. (Photo 6)
Then add the scrambled tofu, reduce the heat in the middle. Let your tofu cook for 5-7 more minutes, stirring frequently and adding a little more oil if needed. (Photo 7)
Finally, add the dill and mix well and make sure your tofu is covered. (Photo 8)
To serve the tofu scramble, you can eat it just as it is, or wrap in a hot tortilla flour with a little salsa for breakfast burrito or top with salad and a Vegan sauce.
Tips for Cooking Tofu
- Prior to using tofu, it is important to press out as much liquid as possible. This allows the tofu to better absorb other flavors from marinades or sauces. To do this, wrap the tofu in a towel and place in a colander. Handle gently as it's silken tofu.
- Another way to remove excess water is to freeze and defrost it. Note that this method of freezing results in a more porous, “meatier” texture that is good if you want to use tofu as cutlets or when you want a chewy texture.
- Also, be sure to dry tofu well on a towel after slicing or cutting. Tofu acts like a sponge and readily absorbs other flavors when marinated. Once marinated, it can then be grilled, pan-fried, or baked. You can also bake tofu in a marinade to really boost the flavor by concentrating the marinade into a sauce or glaze as it cooks.
MORE DELICIOUS TOFU RECIPES
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📖 Recipe
Silken Tofu Scramble
Ingredients
- 1 block silken tofu
- 1 green pepper
- 1 red pepper
- 1 piece ginger
- dill a small brunch
- leek a medium piece
- green onion a piece
- 1 onion dry
- 5 mushrooms whole
- 2 tablespoon salt
- 2 tablespoon oregano dried
- 2 tablespoon paprika powdered
- 2 tablespoon basil dried
- 2 tablespoon pepper black
- 2 tablespoon turmeric powdered
- 2 tablespoon coriander powdered
- ⅓ cup soya or tamari
Instructions
- Gather all the ingredients.
- Prepare your tofu. Like most tofu recipes, tofu will taste better if you press it and remove all the liquid first. This allows the tofu to absorb more of the fragrances and spices you add to it. It is an extra step, but it takes only a few minutes. Not sure how to push tofu? Wrap the tofu in a towel and press it carefully to remove any excess liquid.
- Marinate the scrambled tofu with soy or tamari sauce and the spices. Let it aside for 1 hour.
- Cut in small cubes the dry and fresh onions, garlic, green and red pepper, mushrooms, dill, leek, and ginger.
- Then heat the oil or margarine in a large pot or pan and sauté the chopped onion, garlic, and ginger for 3-5 minutes, stirring frequently, in low heat.
- Then add the green onions, pepper, mushrooms, and the leek.
- Then add the scrambled tofu, reduce the heat in the middle. Let your tofu cook for 5-7 more minutes, stirring frequently and adding a little more oil if needed.
- Finally, add the dill and mix well and make sure your tofu is covered.
Notes
- Prior to using tofu, it is important to press out as much liquid as possible. This allows the tofu to better absorb other flavors from marinades or sauces. To do this, wrap the tofu in a towel and place in a colander. Lay something somewhat heavy, such as a plate, on top and leave it for 20 minutes to remove any excess water.
- Another way to remove excess water is to freeze and defrost it. Note that this method of freezing results in a more porous, “meatier” texture that is good if you want to use tofu as cutlets or when you want a chewy texture.
- Also, be sure to dry tofu well on a towel after slicing or cutting. Tofu acts like a sponge and readily absorbs other flavors when marinated. Once marinated, it can then be grilled, pan-fried, or baked. You can also bake tofu in a marinade to really boost the flavor by concentrating the marinade into a sauce or glaze as it cooks.
Nutrition
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