Tofu Scramble is one of my go-to meals. I make it any time I’m not in the mood to cook or I need to sort through leftovers in my fridge. (Adding your odds and ends to tofu scramble takes the basic recipe to “wow!”).
It's also a great recipe to start with if you’re new to tofu! I used to hate tofu or at least I was kind of freaked out by it. I thought it tasted strange. It smelled odd and why was it sitting in water?! Eventually, I warmed up to the big white block and I have this recipe to thank! It's really good!
I get a lot of questions about tofu scramble so here is the low down:
Tofu, although not related to mushrooms, sometimes acts like a mushroom in that it will release some water as it’s cooking. No worries there! If you don’t like a runny or wet scramble just keep cooking it, stirring often. The water will cook off.
On the other hand, if your tofu starts to stick to your skillet, add a splash of water or non-dairy milk. I use a non-stick skillet, but I still sometimes add a splash of liquid at the end. If you liked scrambled eggs on the softer side, or runny side, a splash of non-dairy milk at the end will do you right!
Tofu is already pretty much cooked. You don't need to "cook" it as much as heat it and warm it up. Keep that in mind :-)
Firm or extra-firm tofu can be used — firm is best if you like a "softer" scrambled eggs.