Friday, August 28, 2009
THE BEST SCRAMBLED TOFU!
No, it's not my recipe. It's my version of Julie Hasson's recipe, and we love it! We have been eating very simply these days (between guests) and this recipe just seems to be the ticket when you want something quick, tasty, simple and versatile. Even my picky brother-in-law liked it!
I really like this recipe when made with medium-firm tofu pressed for 1/2 an hour in the Tofu Xpress gadget that I blogged about here, and Julie blogged about here. The tofu is firm, and yet has a silky texture that really "feels" like scrambled egg! UPDATE AUG 2012: Recently I blogged about a new tofu press, larger capacity, handmade wood, that would work much better if you are using this recipe for a crowd. You can order it here, and read about it (with pics) here.
Medium-firm tofu pressed for 1 hour. (Update: I now press it for only 1/2 an hour-- it's your choice!)
In the recipe below, I use16 oz. of medium firm tofu pressed for a 1/2 hour to 1 hour in the Tofu Xpress, which results in about 12 to 8.2 oz. firm, but smooth and silky, tofu. If you do not own a tofu press, you can find various methods on the Internet. Here is a good one, but I don't think it's necessary to press for 24 hours, as it says! You can see how much water is in the press in the picture above, and you should get as much out with a similar amount of pressing time using the method I linked to.
We had Julie's Tofu Scramble over steamed asparagus for dinner the other night-- very satisfying!
Cooking the tofu
4 teaspoons olive oil, divided
16 oz. medium water packed tofu, rinsed and pressed for 1/2 an hour
to 1 hour
2 tablespoons nutritional yeast flakes
1/2 teaspoon granulated onion (or onion powder)
1 small onion, thinly-sliced
Sliced mushrooms (I use about four 2-inch ones)
1 clove garlic, minced
Freshly-ground black pepper
1 tablespoon soy sauce (can be low-sodium)
Heat a medium to large nonstick, cast iron or hard-anodized aluminum skillet over medium-high heat. Add 2 tsp. of olive oil so that the bottom of the skillet is very lightly coated. Break the tofu into small pieces and add them to the hot skillet. You can further break up any large pieces of tofu with a spatula. Let the tofu cook, stirring occasionally, until the tofu has is starting to turn golden.
Continue to saute the tofu until it is light golden brown. Sprinkle the nutritional yeast flakes and granulated onion over tofu, stirring so that all of the tofu is coated.
Nutrition (per 1/4 of the recipe): 99.3 calories; 52% calories from fat; 6.1g total fat; 0.0mg cholesterol; 235.0mg sodium; 277.6mg potassium; 5.5g carbohydrates; 2.1g fiber; 1.6g sugar; 3.4g net carbs; 8.0g protein; 2.1 points.