The Ultimate Scrambled Tofu

Natural Health, April, 1999 by Dana Jacobi

1. With your hands, break cake of tofu into 8 pieces. Working with one piece at a time, place tofu at base of fingers in one hand. Then place other hand over tofu as if you were clapping. Gently but firmly press tofu. (It helps to curl your thumbs and fingers, clasping your hands together.) Squeeze until tofu is about half its original thickness. About half its moisture should have been removed. Loosely crumble tofu with fingers into bowl; it should look slightly like curds. Repeat pressing and crumbling process with other pieces.

2. Heat oil in medium nonstick skillet over medium-high heat. Add onion and saute until slightly translucent, about 1 minute. Stir in scallions, turmeric, and soy sauce and cook until combined, about 20 seconds. Add tofu and stir-cook until evenly colored and still slightly moist, 1 to 1 1/2 minutes. (Do not let tofu dry out or overcook.) Season with salt and pepper to taste. Turn scramble out onto plates and serve immediately.

PER SERVING : 126 calories, 17 g protein, 5 g fat, 5 g carbohydrates, 2 g fiber, 826 mg sodium, 1% vitamin A, 6% vitamin C, 8% calcium

SPINACH AND MUSHROOM SCRAMBLE IN BAKED POTATO SHELLS

SERVES 4

Stuffing the scramble into hollowed-out baked potato shells stretches a pound of scrambled tofu to feed four. This dish makes an especially attractive brunch entree.

2 large russet or baking potatoes (at
least 10 ounces each)
16 ounces extra-firm or firm regular tofu
2 teaspoons olive oil
1/4 cup finely chopped onion
1 small leek, white part only, finely
chopped
1/8 teaspoon turmeric
1/4 teaspoon soy sauce or tamari
Salt and ground black pepper
4 ounces white mushrooms, stemmed
and thinly sliced
1/2 package (5 ounces) defrosted frozen
chopped spinach, squeezed dry with
hands

1. Preheat oven to 400 degrees. Bake potatoes until they can be easily pierced with skewer, about 1 hour. Halve potatoes lengthwise. Scoop out each half, leaving 1/2 inch of flesh inside each half. (Reserve flesh for another use.) Place potato shells on small baking sheet and keep warm in 200-degree oven.

2. With your hands, break cake of tofu into 8 pieces. Working with one piece at a time, place tofu at base of fingers in one hand. Then place other hand over tofu as if you were clapping. Gently but firmly press tofu. (It helps to curl your thumbs and fingers, clasping your hands together.) Squeeze until tofu is about half its original thickness. About half its moisture should have been removed. Loosely crumble tofu with fingers into bowl; it should look slightly like curds. Repeat pressing and crumbling process with other pieces.

3. Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat. Add onion and saute until slightly translucent, about I minute. Stir in leek, turmeric, and soy sauce and cook until fragrant, about 1 minute. Add tofu and stir-cook until evenly colored and still slightly moist, 1 to 1 1/2 minutes. (Do not let tofu dry out or overcook.) Season with salt and pepper to taste. Turn scramble into bowl and set aside.