Try this Tofu Scramble recipe, or contribute your own.
- Carbohydrate 15.0148873151295 g
- Cholesterol 0 mg
- Fat 3.53133624342713 g
- Fiber 1.5246507285062 g
- Protein 2.59212258234336 g
- Saturated Fat 0.490771113319039 g
- Serving Size 1 1 recipe (63g)
- Sodium 788.730323177806 mg
- Sugar 13.4902365866233 g
- Trans Fat 0.16338654347757 g
- Calories 94 calories
Step-by-step
- Drain tofu and with a tofu press or between paper towels, press tofu to drain liquids. You can even drain the tofu the night before for a firmer texture.
- In large frying pan heat up olive oil; add diced onion and cook until tender and translucent.
- Using your hands, crumble the tofu into the pan.
- Stir in all remaining ingredients, except for spinach, and cook on medium heat until tofu is lightly browned.
- Stir in spinach and cook until just wilted.
- Remove from heat and enjoy!
While traditional scrambled eggs rely on rapid coagulation of albumin proteins over gentle heat, plant-based alternatives demand an entirely different mechanical approach to achieve a satisfying plate. Culinary historians trace the conceptual roots of savory pressed-bean curds back centuries in East Asian monastic kitchens, though modern adaptations specifically target the breakfast table. Replicating that distinct morning aesthetic requires understanding how moisture destroys structure. Excess water trapped inside the soy matrix prevents browning and yields a watery pan, making thorough pressing mandatory. Draining the block overnight yields a remarkably resilient product that withstands high heat without disintegrating into mush. When multiplying quantities for larger gatherings, scale the aromatics and spices linearly, but monitor the pan overcrowding carefully. Adding too much mass at once traps steam, converting a pan-fry into a braise. Cook the base onions until translucent at medium heat, ensuring the fat coats the crumbled bean curds evenly before introducing leafy greens. Spinach requires mere seconds to collapse under residual heat, preserving bright color and avoiding sulfurous aromas.
