Hey guys! Yesterday was the most hectic day. My oldest has been having night terrors and my youngest is teething so we’ve been on double duty and sleep deprived. Lately it’s been extremely hard to keep up with cooking so I’ve had to get creative with meal prepping and 20 minute or less meal ideas on a whim. Tofu scramble is the perfect dish for these circumstances because it can literally be used for breakfast, lunch and dinner.
Ok, let’s get down to business! The secret to the perfect tofu scramble is this:
- Use Extra Firm Tofu.
- Drain, cut, & press tofu of all water (in that order).
- Use only extra light olive oil.
You MUST press and squeeze ALL the water out of your tofu before cooking. This will prevent it from being soggy and mushy. First drain the water from its package. Next, cut your tofu into small pieces. Wrap your tofu in 2 layers of paper towel and literally squeeze the life out of it. When you remove from the paper towel it should feel dry but somewhat firm. I use extra light cooking oil because it’s the perfect oil for frying and baking without leaving an aftertaste. It also allows the tofu to brown and crumble without becoming too soggy. Your tofu will essentially take on a scramble egg like texture for the perfect breakfast scramble. When fried long enough it can take on the texture of ground chicken. If you decide to curry or jerk your tofu, you may want to season and let marinate in a Ziploc bag for 30 minutes or more. It’s totally optional but I put my batch in a Ziploc before I ran my errands for the day. When I got home all I had to do was throw everything a my wok and I had the perfect meal within 15-20 minutes!
I decided to add my jerk tofu scramble to a wrap with spinach and avocado. Ketchup is optional, I literally put it on everything!
Now that you know the secret behind the perfect tofu scramble let’s get down to the recipe!!
Just be warned this is a spicy recipe so have your Ting, Kombucha or iced water on hand!