Tofu Scramble
Zach’s favorite breakfast! The hardest part is remembering to thaw the frozen tofu ahead of time. We get a box of firm tofu from Costco and put the whole thing in the freezer, then take out one or two at a time to thaw in the refrigerator. Freezing and thawing the tofu gives it a chewier texture and makes it easier to press the water out. We regularly use all of these ingredients for other recipes and have them on hand, but you may need to plan ahead. The kala namak or Indonesian black salt is what gives this dish its eggy flavor, and may need to be purchased online.
Ingredients
- one block firm tofu, frozen and then thawed
- cooking oil
- 1 tsp black salt (kala namak), plus more to taste
- 1/4 tsp black pepper
- 1.5 T nutritional yeast
- 1/4 C oat milk
- 1/4 C water
- 1 tsp white miso paste
Recipe
Preparing the tofu
Preparing the tofu
- Remove the tofu from the package and press for at least 30 minutes
- Remove from tofu press and wrap in a clean dish towel to dry edges
- Cut into 6 even blocks and press each piece dry in the towel
- Heat a small sauce pan to medium high heat (4/5 on our electric burner) and add enough cooking oil to cover the bottom of the pan. Once oil is heated, carefully add tofu blocks. Try to keep them from touching each other, as they will stick together
- Once the first sides are lightly browned, turn tofu blocks with a spatula to an uncooked side. Repeat for all six sides. While tofu is frying, make seasoning blend
- Add black salt, pepper, nutritional yeast, oat milk, water, and miso paste to a small mixing bowl. Mix well, so miso paste is fully dissolved
- Once all six sides of each tofu cube are lightly browned, use a spatula to break them into roughly bite-sized pieces. The insides should still be white and will soak up any oil still in the pan. Fry for an additional 3-5 minutes, stirring occasionally. They don’t all need to be browned perfectly, this is really more personal preference on how many crispy edges you want!
- Turn down heat to medium-low (2/5 on our electric burner) and pour the seasoning sauce into the pan. Mix well so all tofu pieces are covered
- Let liquid simmer down for a few minutes, stirring occasionally. You want the sauce to thicken so there isn’t any liquid left, but also avoid any burning
- Remove from the heat and serve! Top with black pepper and additional black salt to taste
Serving suggestions: with country fried potatoes, toast or veggie patty, hot sauce or ketchup. Enjoy!