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Scrambled Tofu

Scrambled Tofu

  • Diced onions
  • Diced peppers
  • Diced celery
  • Diced mushrooms
  • Butter
  • Tofu
  • Seasonings

Heat butter in skillet. Add veges and saute until tender. While veges are sauteing put your tofu in a deep dish bowl and whip with a wire wisk until tofu resembles scrambled eggs. When veges are soft add the tofu and your choice of seasonings, mix all ingredients and simmer to your satisfaction. 2-3 minutes was fine for me. NOTE: It is VERY important that you do not substitute the butter for oil. Butter gives the tofu an eggy flavor. Experiment: Take a slice of tofu and fry it in butter. Taste a piece, it will taste like fryed egg whites. Then add salt and taste another piece, then add all your favorite seasonings and devour the remainder.

Cooks Tip: I keep a (seperate) baggies of diced onions, peppers, celery, and mushrooms in my freezer at all times. When veges come out of the freezer they are already soft and this speeds up the sauteing time, and preperation time. Because they are in baggies it is easy to seperate the pieces if they should get stuck together by tapping the baggie on the inside of your sink. Diced veges seem to thaw really quick in my kitchen. I get what I need and immediately put them back in the freezer. This will illiminate the sticking together problem.