Techniques for Scrambled Tofu?
I'd like to start making scrambled tofu more frequently, because I tend to make lots of eggs throughout the week. But every time I've made tofu scramble in the past, it's been barely edible--and we just eat it so as not to waste it and throw it out. I've tried using caramelized onions, bell peppers, plenty of spices, and other tasty add-ins, but the tofu always comes out too mushy (even when using firm or extra firm tofu). So:
Is there a good technique to get a tofu scramble that has a more appealing texture than a pile of mush? I think having some crispy seared bits among other softer curds would be good, but I can never achieve this. Any advice about method and/or seasoning is appreciated!
If you wrap even firm tofu in a clean dish towel and squeeze hard, lots of water will come out, and you should be left with fluffy tofu crumbles.
I'm very happy with this by itself, sauteed briefly with carmelized onions and sometimes garlic or chives, and made golden with turmeric, sometimes with a tad of sesame oil.
If you want to try for some seared bits, I'd put a third of the crumbled tofu in your hot cast iron skillet, stir fry until crispy and crusty, then add the rest and toss and season till hot and the seasonings are well distributed. I think this could give you the crispy soft mix you're looking for. Please let me know how it goes.
I think tofu scramble is often softer. People are trying to replicate soft scrambled eggs. If you want it firmer, make sure you use extra-firm tofu, and maybe try cooking it separately until it browns on its own before adding it to the veggies. Just cook it in a little oil with some soy sauce and it should firm up. I think this recipe is good: