Tofu Scramble
Posted by jenniferhughes on Dec 11, 2006 · Member since Aug 2006 · 1828 posts
What kind of tofu does everyone use for their scrambles?
I've always used Firm or Extra Firm regular tofu but my husband came up with this mad crazy idea that we should try Firm Silken tofu to get a realistic eggy taste. I think it'll just turn to mush...
What about mixing them, firm regular and firm silken?? That'd make a lot but having a large amount of scramble wouldn't be bad becuz I usually do two big batches a week and he takes some to work for breakfast each day.
What do you guys think?
I've never tried using silken tofu in a scramble, but here are two 'egg' recipes that use it:
Tofu Frittata
http://kajismom.blogspot.com/2006/10/tofu-frittata.html
Mini Crustless Tofu Quiches
http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html
I've been wanting to try them both for a while now.
I've used firm in the past, and I like the idea of firm silken (although I've never tried it and it might collapse).
If you have an Indian grocery nearby, see if you can obtain "black salt" (I think the Indian transliteration is "kala namak"). The flavor is downright eggy, and put into a scramble, it will impress you! It's not really black, but pink; the minerals in it give it a pleasurably sulfurous flavor.
i've used silken and it works just fine. i haven't used soft silken, only firm and extra firm silken but i prefer regular firm when making a tofu scramble
The mini tofu crustless quiches linked to above by Idioglossia are fantastic! Just a warning if you make them though, I don't have the silicone baking cups that she does and they stuck to my pan horribly. Still tasted really great though.
I use firm tofu for tofu scrambles, but I agree with your husband silken tofu (firm or extra firm) might make a more creamy scrambled egg texture, and I like the idea of mixing different textures together, let us know if you try it.
I actually ran into this situation last night :) I was out of regular firm tofu but had some extra firm silken tofu so my wife did the recipe with that instead. I must say that it was tasty (although a little different than the firm tofu).