I just ate the best tofu scramble ever. Tofu scramble is nothing new to me and is a semi-regular part of my diet. I knew though as I was cooking it tonight that it would be better than ever and it was… by far. If you’re lucky, I’ll be able to recreate the recipe here for you to try at home.
Tofu Scramble
Heat 10″ cast iron skillet over medium flame with about two tablespoons sesame seeds scattered across the bottom.
When the first few seeds start to brown, press some of them with the bottom of a heavy spoon against the bottom of the pan to release a little bit their oil. No need to mash them all. Add about two tablespoons olive oil.
Add one pound rinsed and pressed tofu cut into one inch cubes. Spread these evenly across the bottom of the pan and don’t stir. Keep your flame right at medium.
Sprinkle the tofu with 3/4 teaspoon hot curry powder and a dash of salt.
Prepare one small broccoli. Remove the florets, separate, and set aside. Peel the stalk, slice thinly, and spread evenly over the tofu.
Add three or four garlics chopped, sliced, chunk, or whole.
Add one onion sliced thin
If your flame is correct, you will not yet have had to stir the tofu. Don’t stir yet. Don’t let it burn either. Use a thin, sharp spatula to test it. Pry up a piece and inspect the bottom. It should be developing a light tan coloring. If not, increase flame. Do not stir the pot until the tofu bottoms are golden brown.
Add half of a green pepper and half of a red pepper cut into strips half an inch or so wide.
Add the reserved broccoli florets.
Spread 1/2 teaspoon garlic chile paste over vegetables. (I use Tuong Ot Tuo, which I pronounce “tongue hot too”)
Now flip the tofu and vegetables with a sharp spatula. The sharp spatula is essential if you want to keep the hard won crispness attached to your cubes of tofu. It will still taste good either way, but better crispy. Stir by flipping and only until mixed.
Let that cook while you mix three eggs with 1/4 teaspoon coriander, a shake of basil, and 1/2 cup plain rice milk. While you have the basil out add a shake over the tofu and vegetables too.
Flip the tofu mixture again and double it up on the high side of the pan.
Add two teaspoons olive oil to the low side of the pan. Add the egg mixture in small batches using only as much as will not run under the veggies. Cook each batch only long enough that you can scrape it into a pile, pick it up with the spatula, and place on top of tofu mixture. About halfway through and in between batches, flip the tofu, veggies, and cooked egg. Pile them all back on the high side of the pan, add a couple more teaspoons olive oil, and cook the rest of the egg adding it to the top of the veggies as before. After all the egg is cooked, flip the whole mix together a few times and serve.
Tips: If you cook the first batches of egg very lightly they will stay moist throughout.
Prepare the ingredients as you go, it will keep you busy while the tofu gets nice and crispy.
Total cooking time, about thirty minutes.
I served mine beside lettuce topped with olive oil and apple cider vinegar along with kosher baby dills and garlic stuffed green olives.