Recipes - Breakfast

Scrambled Tofu

There's a second secret at work here as well: A double cooking process--boiling followed by frying--firms up the tofu just the right amount and prevents it from disintegrating into crumbs as it gets fried. Instead, it fluffs up into the most convincing scrambled egg impersonation yet.

Note: The tofu can be boiled up to several days ahead of time and stored in a tightly covered container in the refrigerator. It can go directly from the refrigerator into the hot frying pan.

1. Cut open the box of tofu, and slide its contents into a medium-sized saucepan. Add water to cover, and bring to a boil. Simmer for 10 minutes, then drain in a fine-mesh strainer. Transfer to a plate, and use a dinner knife to cut the tofu into pieces the size of large cottage cheese curds.
2. Place an 8-inch nonstick pan over medium heat and wait several minutes. Spray it lightly with nonstick spray, and add a little olive oil. Wait about 10 seconds, then swirl to coat the pan.
3. Add the tofu pieces, salt and a sprinkling of pepper; saute over medium heat for about 8 minutes, or until the tofu is light golden brown.
4. Transfer to a plate and serve right away.

Scrambled Tofu Plus: Like scrambled eggs, Scrambled Tofu can be cooked many ways. You can add it to cooked vegetables or dress it up with minced scallions or salsa. Enjoy it on toast or wrapped in a tortilla. Scrambled Tofu is very good combined with scrambled eggs. The tofu lightens up the eggs and fortifies them with wholesome soy.