Kat with a K

Recipe: Tofu Scramble Template

I read somewhere recently that scrambled is "the way tofu is meant to be," and I totally agree. It's so easy and yummy and versatile... I'm not even given you a real recipe here, because there are so many options. But here are the basic steps to follow:

1. Drain and press a block of firm tofu. Let it sit on paper towels for a little while to get as much water out as possible.

2. Heat up oil (olive, peanut, whatever) in a big skillet. Add garlic and/or onion if desired and cook.

3. Add 2-3 cups of vegetables, cut to be bite-sized. (Above, I've used broccoli, garlic scapes, and a variety of mini summer squash.) Cook them, stirring so they don't stick or burn, until they are a few minutes from ready. If you're using some particularly slow- or quick-cooking vegetables, add them in order of how long they take to cook so they're all ready at once.

4. Crumble in the tofu. Don't worry too much about the size of the pieces - I usually just crumble it in with my hands and use a wooden spoon to break up any too-large pieces. Add spices of your choice. (Above, I've used coriander, curry powder, and ginger... you could use basil and oregano if you have Italian-type vegetables, etc.) Stir it in and cook. Tofu doesn't really change appearance - you just need to make sure it's hot.

5. Remove from heat and toss in some cheese - again, whatever goes with your veggies and spices. (Above, I have crumbled goat cheese.) Add salt and pepper to taste.

6. Serve with rice, potatoes, other grains, pasta... Enjoy!