Danni and I are somewhat new to the world of scrambled tofu. Although we'd tried it one or two times in Perth, and although I come from a tofu family,* scrambled tofu didn't feature very high on our rspective radars, and it wasn't until we came to Melbourne that we really mastered the art of scrambled tofu.
Scrambled tofu is an easy way to use up leftover tofu, and I take advantage of this to make scrambled tofu (or fuscram) about once a week. Also, it's delicious.
It's important to use firm tofu for fuscram, though I have on occasion used a soft tofu, just because that's all I've got in the fridge. Carla has
a brief tofu post here if you're unfamiliar with the different types of tofu.
Although scrambled tofu is a sort of instead-of-scrambled-eggs thing, you can't just scramble the tofu on its own. Tofu is really versatile, but it doesn't have much flavour on its own - you have to add things to it. I like to use up whatever veggies are in my fridge, my favourites are tomatoes (preferably cherry tomatoes), spinach, grated carrot, red onion sliced skinny, and golden boy mushrooms. Not necessarily all at the same time.
The combination of herbs and sauces that I use also varies. My favourite combination is dark soy sauce, cumin, tumeric, nutritional yeast/savoury yeast flakes, and kala namak/black salt (which is pink!). I also don't mind a nice pesto combination, when I've got some good looking spinach or basil leaves in my garden from which to make some pesto.
I do try to match flavours - a recent scrambled tofu contained bok choy and golden boy mushrooms with lots of soy sauce; this morning's was cherry tomatoes, shallots, and a tiny drop of dark soy with nooch and kala namak. Sometimes there's chillis involved.
I've also been known to add marinated things - I marinate and cook tempeh first, then put it aside to cook the fuscram, and throw it in at the end. This is a good way to use up some leftover tempeh, or to add some extra flavours and textures and nutritional elements to breakfast.
This is my generic
how to scramble tofu: start with the vegetables, in a general cooking order, as well as the condiments. You want them to be mostly to totally cooked before you add the tofu.
Drain the tofu! Some people also pat the tofu dry, or at least a bit drier. Add the tofu to the pan, and thoroughly break it up/scramble it. Big chunks of tofu in your fuscram will be largely bland and unflavoured, and that's no fun when you're looking for a flavoursome fuscram. Make sure it's totally mixed in with your condiments and veggies - you may want to add more, depending on your tastes. This is totally a what is your preference sort of thing.
If I'm making toast, on which to put my fuscram, I'll start toasting about now, because I have to do four slices. By the time the four slices are done (in two lots, about seven minutes), the tofu is ready to nom!
I ♥ scrambled tofu (and have previously and more specifically
blogged it here).
*ie, a Chinese family
