Quick, Easy and Delicious Tofu Scramble
I’ve run into so many people over the years who stay away from tofu, freaked about about it and/or unsure how to prepare and cook it. It is basically a sponge. It will soak up any flavors you decide to create with it. It can be eaten raw, baked, sautéed, deep fried, blended into smoothies, sauces and dressings, used in desserts and much more. While I will save a full tofu primer for a different day, just know it’s hard to go wrong.
I’ve been eating tofu scrambles for the better part of thirty years and I continue with the belief that simple is better. I typically will use the same or similar spices and flavorings and then add whatever vegetables I have handy or that I’m in the mood for.
This particular recipe calls for a combination of yellow onion, fresh garlic, green onion, celery and parsley. But I tend to love adding mushrooms and fresh spinach as well. Mix and match and find what works the best for you!
1/2 yellow onion, chopped
4 cloves fresh garlic, minced
3 celery stalks, minced
1/2 cup green onion, chopped
1 lb firm tofu (water pack)
1 1/2 tsp turmeric powder
1 tsp garlic powder
1 tsp onion powder
2 tsp vegetable oil
Salt to taste
Chopped fresh parsley to garnish
Remove the tofu from the water pack and squeeze out as much water as possible. Set aside.
Heat vegetable oil in a skillet over medium heat. Add onion, garlic, and celery and cook for 3-5 minutes until the onion is translucent. Add green onion. Crumble tofu - either with your hands or mash with a fork - into the skillet and mix. Add turmeric, garlic powder, and onion powder and combine. Cook for another 5-7 minutes. Salt to taste. Top with parsley or your choice of garnish or hot sauces.