Broccoli + Tofu Scramble

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Feel how you will about tofu, but I love love love it.  I love how versatile it is, how it is a great source of protein and how easy it is to cook with.  I always like to have a variety of different types of tofu on hand, ready-to-go in the event that I want to use it for a salad, a stir-fry, a bbq, smoothie or in this case, a scramble!

Yes, you can scramble tofu just like you can scramble an egg.  You can also combine it with some soy sauce, ginger, sesame oil, blanched broccoli, green onions and chopped peanuts to make this delicious little  lunch.  If you aren’t familiar with this style of prepping tofu, I highly recommend you give it a try!

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You don’t have to just stick to this recipe if you want to make a kick-ass tofu scramble.  Think about what your favorite vegetables and spices are, and make up your own!  That’s actually one of the coolest things about tofu;  it takes on the flavors of the other ingredients around it, therefore it goes with pretty much everything.

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I made a big batch of this so I could have it on hand for lunch, dinner, snacks… hell, it would even work for breakfast!  Give it a try… and get creative!  My only recommendation is that you make sure to use firm tofu and definitely strain off the water first.

What will you need? (makes about 4 meals)

1 package firm tofu (about 12 ounces)

2 broccoli stalks, peeled and cut into pieces

1 green onion (scallion), finely chopped

1 clove garlic, finely chopped

2 tbsp sesame oil

2 tbsp sesame seeds

1/2 tsp ground ginger

1/4 cup chopped peanuts

splash of soy sauce

How do you make it?

Bring a kettle of water to a boil (about 6 cups) and drop in your broccoli pieces.  Cook on high for no more than 5 minutes – just long enough for the broccoli to cook a bit but not long enough to get too mushy.  Strain the water off, and reserve the broccoli on the side.

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In the meantime, take your block of tofu and place it in the sink in a strainer.  Sprinkle with a pinch of salt (this will get the tofu to start sweating) and apply a bit of pressure to push the water out.

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Using your hands or some other kitchen instrument, break the tofu into little scramble-sized pieces.  Sprinkle with a little more salt and allow it to sit for about 10 minutes in the strainer while some additional water comes out.

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In a large skillet, heat your sesame oil, garlic, ginger, sesame seeds until everything starts to get golden.

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Add in the broccoli, tofu and freshly chopped scallions and sautee for about 10 minutes on medium-high heat, allowing the tofu to get a little crispy on the outside.

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Add a splash of soy sauce, cook for a few more minutes, and you’re ready to go!  Put everything in a bowl and stop with some chopped peanuts.  2011-08-26 16.22.44

Amazing!  Let me know if you’ve ever tried scrambling tofu and what you think about it.  Hope you save some for leftovers!!!

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  1. I, like you, love tofu, it is just so versatile! I’m about to make a ‘cheesecake’ using silken tofu which will be a first for me. I’ve never scrambled it so will definitely be giving this recipe a try. Thanks for sharing :-)

  2. I can’t wait for broccoli to be in season, I love it with everything!


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