Last week, I made my first tofu scramble ever for use in a fried rice recipe---and it was really good! I have been wanting to try a breakfast tofu scramble either on its own or in a burrito, but I just haven't done it yet.
At first I thought I'd use an egg in my daughter's portion of the rice, but decided to go for the tofu scramble in the whole dish. She liked it a lot. So much that she had a bowl of leftover rice the following morning for breakfast and again the next day after dance (and she rarely eats leftovers, so this was a pretty big deal)! I thought it was very tasty too!
I sort of hodge-podged together a recipe of sorts using ideas from various places and came up with this:
Fried Rice with Scrambled Tofu
For the fried rice:
4-6 cups cold rice (made the day before)
Chopped broccoli (1 cup or more)
Chopped carrots (1 cup or more)
Chopped onion (1 large onion or more)
Tofu scramble
Soy Sauce (2-3 tablespoons or to taste)
Rice Vinegar (a sprinkle or two or to taste)
For the tofu scramble:
Extra firm tofu (refrigerated package-1 lb.)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon turmeric
Vegetable oil spray
1. Crumble the tofu into a bowl and marinate it with the soy sauce and vinegar mixture for at least 20 minutes.
2. Saute tofu on medium-low in a non stick pan sprayed with vegetable oil until all watery liquid is cooked out. Sprinkle in turmeric when most of the liquid is cooked out and stir in well. **I did not press the tofu, but from what I've read I think if I did, it would soak up the flavor of the marinade even more strongly and the cooking time would be less. It took about 15 minutes to cook.**
3. Set aside tofu.
4. Add onion to non stick pan (or wok) and saute in a little oil or vegetable broth or water over medium heat. Add broccoli and carrots after onion begins to become translucent (about 5 minutes). Stir vegetables constantly until broccoli and carrots are cooked to your liking as far as crispness goes.
5. Add in rice and more soy sauce (about 2-3 tablespoons or to taste. I was using a low sodium tamari sauce). Stir until rice is coated with sauce and hot.
6. Add in tofu scramble and stir to heat.
7. Sprinkle a little rice vinegar into dish as it finishes cooking if you'd like to and give it a good stir.
I would have loved to add in peas, but DG isn't a fan, so I left them out.
This is the first new dish that I've made in a looooong time that DG seemed to really enjoy; and I was so happy about that! It is definitely making a once or twice a month appearance for a good while!
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