A super-easy and very satisfying dish that is great for breakfast, lunch, or dinner. We especially love to make tofu scrambles after a busy night at the restaurant when we’re craving comfort and need to make something fast. This scramble also serves as a great side dish or as a component on a combo plate. Or roll it up in a warm tortilla or rice paper wrapper for a portable meal.
Serves 2 to 4
Yields 3 cups
Prep time: 30 minutes
1 (14- to 16-ounce) block firm tofu
1 tablespoon olive oil
1 cup diced onions
2 cups chopped fresh tomatoes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup chopped scallions
3 tablespoons dark sesame oil
2 tablespoons soy sauce
½ teaspoon ground fennel seeds
Wrap the tofu in a couple of paper towels, gently press out some water, and pat dry. Crumble the tofu into a bowl. Set aside.
In a large skillet on medium heat, warm the oil. Add the onions and cook until softened. Add the tomatoes, salt, and pepper and cook, stirring occasionally, until some of the juice released by the tomatoes has cooked off, about 5 minutes.
Add the crumbled tofu, scallions, sesame oil, soy sauce, and fennel to the skillet. Scramble the tofu and other ingredients by stirring occasionally during cooking, until somewhat browned and dry, 15 to 20 minutes.
This is delicious served with Tabasco, Sriracha, or other hot sauce. Nice accompaniment: Snow Peas with Seaweed or Jeweled Rice.