We love eggs in our household and we’re lucky enough to get plenty of fresh laid ones thanks to our neighbors here in upstate New York who keep chickens and are happy to trade eggs for health advice. Our fridge is usually full of the freshest eggs possible but every now and then I like to take a break from dairy produce and it’s then that I turn to tofu scramble.
The tofu scrambles of my student days were dire affairs, heavy and awash with way too much turmeric in an attempt to make them look like eggs. So I wasn’t a fan of scrambled tofu until I saw this recipe by the wonderful Mollie Katzen. In it she uses silken tofu which she boils for 10 minutes before sauteing. Eureka! This seems to be the secret to soft, fluffy, tender scrambled tofu and is a huge hit at my house. I served this recently to a group of my daughter’s college friends and they loved it.
Mollie’s recipe is beautiful in it’s simplicity and I recommend it highly. Below is my version to which I’ve added some vegetables to intensify the nutritional content and give my family a healthy start to the day.
- 1 tbsp olive oil
- 1 small shallot, finely diced
- 1/4 cup finely diced sweet potato
- 1/4 cup finely chopped kale
- 1 box firm silken tofu
- 1 small tomato, chopped
- Fresh basil, chopped
- Salt and pepper
- Take the tofu out of it’s packaging and put it in a small saucepan. Cover the tofu with water and bring to the boil. Turn down the heat and simmer for 10 minutes.
- Meanwhile in a small frying pan heat the olive oil and saute the shallot over a low heat. When the shallot is translucent add in the sweet potato and saute until soft.
- Drain the tofu and add to the frying pan breaking it up with a wooden spoon until it forms small cloudlike pieces. Add the kale and tomato and saute for 6-8 minutes.
- Taste and season with salt and pepper. Add the chopped basil at the end and serve.
- Serves 2.