Tofu scramble with vegetables
Binging with Babish · ♥ 11.3K likes · 286.3K views · 7 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 16 oz soft tofu
Cut down the side of the tofu packaging, drain the liquid, remove the film and crumble the tofu into curds on a paper towel.
Comparison base: heat a tablespoon of oil in a 10-inch skillet over medium heat until shimmering, add the tofu and a quarter teaspoon of turmeric, cook about two minutes until hot, season with salt and pepper. Repeated with silken, soft and extra firm tofu.
- 1 whole shallot
- 2 cloves garlic
- ½ whole jalapeno
- 1 whole roma tomato
Chop a shallot, two cloves of garlic, half a jalapeno and a seeded roma tomato; slice a baby bella mushroom.
- 1 whole baby bella mushroom
- 1 tbsp oil
Heat a tablespoon of oil over medium heat and cook the vegetables about five minutes until the mushrooms brown and most of the tomato moisture has cooked out.
- ¼ tsp turmeric powder
- salt
- fresh cracked pepper
Drain the soft tofu and crumble it straight into a bowl, skipping the paper towel to keep the moisture. Add it to the pan with a quarter teaspoon of turmeric, salt and pepper.