Tofu is a fickle little fucker.
End of post. Kidding.
Tofu can be intimidating. Even from the moment of purchase you are faced with life-altering decisions, such as sprouted, firm, soft, marinated, and organic. Choose carefully, because it can seriously ruin your tofu scramble (gasp!). Here are some tips and tricks for picking and cooking up the perfect tofu for your scramble or whatever your heart desires.
How to Pick the Perfect Tofu
Just like Henry Cavill’s abs, tofu should be extra firm. Sprouted tofu is said to be easier to digest, but a bit harder to find. I also find it is harder to work with – even the extra firm is not quite Cavill caliber. Marinated tofu is nice for an extra favor kick, but it usually comes with an extra kick of sodium. Final verdict, go for extra firm and organic.
Press While Prep
You’ll have veggies to chop and hash browns to cook while you get your tofu ready for goodness. Bust the block of mush out of the container and throw it on a plate. Place another plate on top and toss something heavy of it. Try a George R.R. Martin novel or a jar of dog treats. Ok, that’s just me. It’s accessible and always full – lucky beagles. Let it press for 15-30 minutes and drain the excess water.
The Art of the Crumble
If you are making tofu scramble (and you better be), the crumble is crucial. Crumble too much and you’ll have teeny bits that just won’t hit the spot. Break off a palm-sized portion of the block and crush those finger through it over your pan with the veggies already cooking. This will help the tofu absorb delicious flavor. Depending on what veggies you’re using, they should be about 50% cooked to soft and sautéed at this point. Don’t worry about chucks that are too big, you can crush them later.
This is the moment of truth. No one likes slogging tofu. I turn up the heat to about medium-high to make sure these babies are cookin’. Stir everything around so most of the tofu is directly on the hot pan. I even push the tofu down with the spatula until they sizzle and brown. It’s important to constantly scrape the bottom the pan, so every tofu nugget gets a chance to get crispy.
This is my favorite tip from the Post Puck Kitchen – instead of throwing the herbs and seasoning on top of your scramble, put them in a cup with about ¼ of water. For example, if you are doing a Mexican scramble, you would add your chili powder, cayenne pepper, salt, garlic powder, and yeast seasoning (for a cheese favor) into your little cup of water and then pour the water mixture over your scramble.
Once all the tofu is brown and the water has evaporated, you are ready for a delicious tofu scramble. More recipes to come, so you can have tofu scramble for breakfast, lunch or dinner.
Dang, I’m hungry now.