Tofu Scramble Recipe

Tofu: A versatile plant-based protein that absorbs flavors well.

Olive oil: Used for sautéing and adds a rich flavor.

Onion: Adds sweetness and depth to the dish.

Garlic: Provides a pungent and aromatic flavor.

Turmeric: Gives the scramble a vibrant yellow color and earthy taste.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice and complexity.

Spinach: Adds freshness and a boost of nutrients.

When preparing the tofu, ensure it is well-drained to avoid excess moisture in the dish. Press the tofu between paper towels or a clean kitchen towel with a weight on top for about 15-20 minutes. This will help achieve a better texture and allow the tofu to absorb the flavors more effectively.

• firm tofu - Substitute with chickpea tofu: Chickpea tofu has a similar texture and protein content, making it a great alternative for those avoiding soy.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle, pleasant flavor to the dish.

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, providing a similar flavor profile.

• turmeric - Substitute with curry powder: Curry powder contains turmeric and other spices, adding a complex flavor to the scramble.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor of the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma.

• spinach - Substitute with kale: Kale provides a similar nutritional profile and texture, making it a good alternative to spinach.

• Allow the tofu scramble to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled tofu scramble to an airtight container. This will help maintain its freshness and prevent it from absorbing other odors in the fridge.
• Store the container in the refrigerator. The tofu scramble will keep well for up to 4-5 days.
• For longer storage, consider freezing the tofu scramble. Place the cooled scramble in a freezer-safe container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date so you can keep track of its freshness.
• When ready to eat, thaw the tofu scramble in the refrigerator overnight. This gradual thawing helps maintain its texture and flavor.
• Reheat the tofu scramble in a skillet over medium heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe dish, stirring halfway through the heating process to ensure even warming.
• If the tofu scramble seems a bit dry after reheating, add a splash of olive oil or a bit of vegetable broth to bring back some moisture.
• Enjoy your reheated tofu scramble as is, or get creative by adding fresh spinach, diced tomatoes, or even a sprinkle of nutritional yeast for an extra burst of flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable broth to prevent sticking.
  3. Add the leftover tofu scramble to the skillet.
  4. Stir occasionally and cook for 3-5 minutes until heated through.
  5. Add a splash of water or vegetable broth if it seems dry.

• Microwave Method:

  1. Place the tofu scramble in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the tofu scramble evenly on a baking sheet.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for 10-15 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Set up a steamer or a double boiler.
  2. Place the tofu scramble in a heatproof dish.
  3. Steam for 5-7 minutes until heated through.
  4. Stir occasionally to ensure even heating.
  5. Add a bit of water or vegetable broth if it seems dry.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the tofu scramble.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food. Perfect for stirring the tofu and vegetables.

• Knife: A tool with a sharp blade used for cutting. Necessary for dicing the onion and chopping the spinach.

• Cutting board: A durable board on which to place material for cutting. Used to protect your countertops while chopping the vegetables.

• Measuring spoons: Small spoons used to measure an amount of an ingredient, either liquid or dry. Needed for measuring the turmeric, salt, and black pepper.

• Garlic press: A kitchen tool used to crush garlic cloves efficiently. Useful for mincing the garlic.

• Mixing bowl: A bowl used to mix ingredients together. Handy for crumbling the tofu before adding it to the skillet.

• Wooden spoon: A sturdy spoon made of wood, used for stirring. Ideal for mixing the ingredients in the skillet.

• Plate: A flat dish used for serving food. To serve the tofu scramble once it's cooked.

Prep ingredients in advance: Dice the onion and mince the garlic ahead of time. Store them in airtight containers in the fridge.

Use pre-washed spinach: Save time by buying pre-washed and pre-chopped spinach from the store.

Crumbled tofu ready: Drain and crumble the tofu the night before. Keep it in the fridge to save time during cooking.

One-pan method: Use a large skillet to cook everything in one go, reducing the number of dishes to wash.

Batch cooking: Make a larger batch and store portions in the fridge or freezer for quick meals later.