Tofu Scramble | Soy Boys

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly.

nutritional yeast

🥗Healthier: miso paste

💰Cheaper: parmesan cheese

Miso adds umami flavor, while parmesan is often more accessible.

black salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt is a common substitute for flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

Cut down the side of the plastic packaging of the silken tofu and drain the liquid into the sink.

Remove the plastic film and crumble the silken tofu onto a paper towel to absorb excess moisture.

Press the silken tofu with a fresh paper towel to remove more moisture.

Heat 1 tablespoon of olive oil in a 10-inch skillet over medium heat until shimmering.

Add the crumbled silken tofu and 1/4 teaspoon of turmeric powder; cook for about 2 minutes until the tofu is hot.

Season with salt and fresh cracked pepper to taste; serve immediately.

Repeat the process with the soft tofu, noting its less moisture and more robust curd.

Chop 1 shallot, 2 cloves of garlic, 1/2 jalapeno, and 1 roma tomato, and slice 1 baby Bella mushroom.

Heat 1 tablespoon of olive oil in the skillet over medium heat and add the chopped vegetables; cook for about 5 minutes until the mushrooms are brown and moisture has cooked out of the tomatoes.

Add the crumbled soft tofu, 1/4 teaspoon of turmeric powder, and salt and fresh cracked pepper to taste; cook for about 2 minutes.

Serve garnished with thinly sliced scallion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens