Description
This tofu scramble is a quick and easy way to prepare tofu. Works well with a side of toast, in a wrap/burrito or taco.
Ingredients
Scale
- 1 tsp vegetable oil
- 1/2 tsp garlic, minced
- 1/2 cup (~1/4 package) extra firm tofu, lightly pressed*
- 1/4 tsp ground turmeric
- 1/8 tsp ground black pepper
- pinch of salt (up to 1/8 tsp), to taste
Instructions
- Heat oil in a pan over medium heat.
- Slice the lightly pressed extra firm tofu into 3-4 pieces and, one piece at a time, crumble into the pan using your fingers.
- Add the minced garlic, turmeric, black pepper, and salt to the tofu and mix until the tofu is well coated by the seasonings.
- Cook for a few minutes, stirring occasionally, until the crumbled tofu has reduced in size and become slightly more firm in texture.
- Serve warm!
- Store leftovers in a sealed container in the fridge for 2-3 days.
Notes
*Tofu holds a lot of water (like a sponge!), so pressing the tofu helps make room for all those flavours and spices to be soaked up instead, and gives the tofu a more desirable (less soggy) texture. However, when scrambling tofu you shouldn’t need to press it too much because the water will cook off quickly and there’s no huge risk of sogginess. Just make sure you use extra firm tofu!
Keywords: tofu scramble
