I love tofu. Ever since I discovered tofu that has a shelf life of only a few days (compared with the stuff my mom bought in Canada that had a shelf life of three months and a slightly odd taste) I have been trying it in a variety of recipes. First I tried using it instead of eggs in quiche – works brilliantly. Then I tried mixing it with ranch dip mix – also brilliant. The next thing I tried was a tofu scramble – not too bad at all. Tofu is pretty watery so you either need to cook the scramble for a while to get rid of the water or you can add a bit of flour to thicken it. I use different ingredients every time I make it. Just keep the soy sauce, tofu and flour the same and you are good to go.
1 block of soft tofu
3-4 slices ham or bacon
2-3 slices cheese of your choice cut into small squares/cubes
1/4 onion, diced
2 dashes basil
2 dashes oregano
1 splash soy sauce (probably about 1-2 tablespoons)
1 tablespoon flour (optional)
salt and pepper to taste
Fry the onions on low heat, until translucent – you can also add the mushrooms and meat if you like. While the onions are cooking, put the block of tofu in a bowl and whisk it until it is as smooth as possible. Whisk in the soy sauce, flour, basil, oregano, salt and pepper. Stir in the cooked onions, ham/bacon and cheese. Fry on medium-high heat until it looks much like a cooked omelet. Make sure to taste test to ensure that the flour is cooked, if you are using it.