How To Cook Tofu Tasty: We think we've got some good tofu recipes, but honestly?
Isa Chandra Moscowitz's tofu scramble is some of the best tofu we've ever eaten - and her directions are extremely entertaining!
Since this tofu recipe is so awesomely good, it seems unfair that it be reserved for brunch. We ate it for lunch and would eat it anywhere, anytime.
Total Prep & Cook Time: 20 Min
4 - 6 Servings
Nutrition Data Per 117g Serving: 107 cal, 3g carb, 7g fat, 251mg sodium, 1g fiber, 11g protein, low Cholesterol, good source Calcium, Iron, Magnesium, Phosphorus, Copper, Selenium and Manganese. Estimated Glycemic Load 2
For the Spice Blend:
For the Tofu:
We went for added veggies - asparagus + red pepper + carrot + scallions. Chandra calls for using a heavy metal pan with a thin metal spatula, but we prefer a non-stick pan. Whichever you use, turn the heat up high enough to brown the tofu and cook off any excess moisture.
We used half the amount of cumin, thyme and turmeric, which worked for us. Feel free to mess around with the ingredients - Chandra won't mind!
For more delicious variations and other amazing brunch recipes, pick up a copy of Vegan Brunch: Homestyle Recipes Worth Waking Up For — from Asparagus Omelets to Pumpkin Pancakes, by Isa Chandra Moskowitz.
I just made the Scrambled Tofu recipe, claimed to be some of the best tofu ever. Well, guess what? It is! After I took the first bite, I knew I had to let you all know. It's fantastic! - Elizabeth B.
Question: Can the tofu scramble be made in a larger batch and kept for another day or does it need to be made fresh each time? - Donna D.
Answer: Yes, you could do that for sure - it's a great idea. Left over scrambled tofu would be excellent in a sandwich or wrap, or mixed in with a cooked grain. - Judith Kingsbury
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