This weekend, I scrambled about 3 pounds of tofu. The final product turned out really well and I ended up adding some zucchini chunks and field roast sausage. Thanks all for the help. I will make this again and again.
Here's how it went:
I started at Morning Glory, a local breakfast & lunch eatery, for a taste of what a tofu scramble should be. I needed a refresher and their tofu scramble is good. Their potatoes and sauce are definitely a plus. Oddity of note: The potatoes have twigs in them. I don't know why.
I went home, drained 3 pounds of tofu, cut them into 8 sections and crumbled half and shredded the other half. I chopped some onions and shredded some zucchini. Finally, I concocted a a liquid mixture soy milk, nutritional yeast, Indian black salt and a couple other spices. It smelled wonderful, a lot like egg yolks. I was feeling confident. As I worked, I learned some quick tips.
- Crumble the tofu, but not too much, and firm, for me works better than medium.
- Shredded tofu had it merit, but I preferred crumbled for 'eggs.'
- Fry the tofu without flipping or stirring until it begins to brown. Then turn.
- pour in the liquid until it begins to pool, then cook it out quickly while stirring.
- Indian Black Salt (kala namak)is awesome. Find it and use it. Also, it's not always labeled in English
- Scrambled eggs are actually quite white. A little nutritional yeast or mustard is plenty of color.
- Conversely, turmeric turns tofu unnaturally yellow. You don't need it.
Here are the eight results (numbered left to right):
#1 - mashed with 1/4 cup milk. A little dry.
#2 - shredded with 1/4 cup milk. Better.
#3 - mashed with 1/2 cup milk, my favorite.
#4 - shredded with 1/2 cup milk too wet, I thought.
#5 - mashed, cooked with some onion & zucchini. Turmeric added.
#6 - shredded, cooked with some onion & zucchini. Turmeric added.
Note: You do not need turmeric for color.
#7 - mashed, cooked with some onion & zucchini.
#8 - shredded, cooked with some onion & zucchini.
My wife sampled each and, at #8, said "this tastes like chicken salad." I disagreed on the flavor, but it does have its merit. I chilled it added some apple (also good with minced celery) and it made for a tasty sandwich. Really!
I scrambled an egg and compared it to my tofu. For color, consistency and flavor, my favorite was #3. I chopped up some onions, cubed some zucchini, and fried up some field roast sausage and prepared to make pancakes with scrambled tofu. I must say, it was a huge hit.