Silken Tofu Scramble

5 from 1 vote

Silken Tofu Scramble

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!

Course Breakfast

Cuisine Asian

Keyword breakfast, gluten free

Prep Time 10

Cook Time 20

Total Time 30

Servings persons

Calories 333kcal

Author Penelopi

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

US - Metric

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