We’ve done several tofu scrambles in our past cookbooks, but this one features fancier flavors and ingredients: shallots, wild mushrooms, and truffle oil. It’s an easy stovetop brunch, lunch, or dinner scramble. Also a delectable invite-friends-over filling for roasted portobellos, zucchini, or squash. Any way you have it, the pervasive flavor of truffle oil adds a seductive touch.
Serves 4
Time: 40 minutes
1 (14- to 16-ounce) block firm tofu
3 tablespoons olive oil
1 cup chopped shallots or onions
3 garlic cloves, chopped
1 pound assorted mushrooms (cremini, shiitake, maitake, oyster, morel, etc.), trimmed and coarsely chopped
½ teaspoon salt
¼ cup chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 teaspoons truffle oil
Coarsely ground black pepper (optional)
½ cup chopped toasted hazelnuts
First, press some water out of the tofu: Put the block of tofu in a shallow bowl in an out-of-the-way place on the countertop. Cover it with a flat plate and balance a heavy can or book on the plate.
In a large heavy skillet, heat the oil on medium heat and cook the shallots and garlic until soft, 3 to 5 minutes. Add the mushrooms and sauté until the mushrooms are soft and chewy. Crumble the pressed tofu and stir it into the mushrooms. Add the salt, parsley, and tarragon. Simmer for about 8 minutes, stirring frequently to help prevent sticking, until the tofu is heated through and well distributed. Add a little water or stock if the scramble sticks too much to the bottom of the pan. Finally, stir in the truffle oil. Taste and add more salt and/or truffle oil, and some coarsely ground pepper if you like.
Serve the scramble with a sprinkling of chopped hazelnuts.
At brunch, Mushroom Tofu Scramble with Truffle Oil goes well with Kip’s Favorite Scones or Bialys. For lunch or dinner, serve it with a crusty bread and a tasty salad, such as Belgian Endive Citrus Salad with Gremolata or Greens with Apricots Times Two and Butternut Hash Browns.