What is tofu scramble?
Probably everyone who is avoiding eggs has tried a tofu scramble recipe at least once in their life. It’s a very simple recipe, you just crumble some tofu into a pan, saute it with some onions or your favorite vegetables and that’s it. It is almost as practical as “the real deal”, and very delicious as well. But for me, it was always just a bit too chewy and a bit too dry, especially when cooking with no oil.
How to make tofu scramble even better?
So I was keen on making it better. I did a research online to see if there were any recipes that could do that, and I found recipes adding silken tofu to regular tofu. Unfortunately, I can’t get my hands on any silken tofu, since it’s not really popular where I live. But what is silken tofu anyway? It’s tofu with higher water content and a smoother texture. How can you get that?
How to get a smoother texture with more moisture?
You toss half of the firm tofu block into your blender and blend it with a little bit of water. And now you have firm tofu and “silken” tofu from one block of tofu. Genius, I know. But then I went a step further… You know how slimy the actual eggs are? You can achieve that by using tapioca starch. It is also great because it retains moisture during cooking. And voila, that’s it.
Sow how can you get the eggy feel and taste with no fat added?
So you crumble half of the tofu and blend the other half. Stir in spices for color and tapioca starch for that slimy fatty texture. I also like to have a firmer texture so I add a little bit of chickpea flour as well, but that’s optional. And for taste, it’s kala namak aka black salt, of course. Just make sure you add it at the end because it will lose that eggy flavor if you heat it up!
The best tofu scramble
- 1 block tofu firm
- ½ cup water
- 1 tsp tapioca starch
- 1 tsp chickpea flour *optional, see notes
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp black salt
- Cut the tofu block in half. Crumble one half.
- Put the other half into a blender, add water, chickpea flour (*optional) turmeric, and paprika. Blend until smooth. Add more water if needed.
- Stir in tapioca starch. (*see notes)
- Saute the crumbled tofu with some onions until golden brown. Pour the mixture over crumbled tofu, cover the pan, and cook for 5 minutes.
- Break into pieces, flip them, and cook for aditional 5 minutes on the other side.
- Take off heat, sprinkle with black salt, and serve.
- Chickpea flour creates a firmer texture.
- Overblending tapioca starch especially when using hot water (to help low-speed blenders) might deactivate the starch. Make sure you don’t over-blend.