Breakfast Tofu Scramble
This tofu scramble is as good for breakfast with coffee and pancakes as it is for dinner with rice and roasted vegetables. And it’s a cinch to make, even with just one eye open: Sear large slabs of tofu, then break them into irregular pieces. The craggy edges of the tofu absorb a seasoning mixture that’s reminiscent of breakfast sausage: sweet from maple syrup, herbaceous from sage, and spicy from hot sauce and black pepper. Feel free to add vegetables that are already cooked, or that cook in 2 minutes, along with the maple-sage mixture, but if you do so, you may want to increase the seasoning accordingly.
- Serves: 2 persons
- 1(14- to 16-ounce) block firm or extra-firm tofu, drained
- 3tablespoons maple syrup, plus more for serving
- 2tablespoons soy sauce
- 1 ½teaspoons finely chopped fresh sage or 1 teaspoon dried sage
- ½teaspoon hot sauce, plus more for serving
- 2garlic cloves, finely grated
- Salt and pepper
- 2tablespoons extra-virgin olive oil
Step 1Set the tofu on one of its large flat sides and cut it in half horizontally. Pat dry and wrap in towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes.
Step 2In a measuring cup or bowl, combine the maple syrup, soy sauce, sage, hot sauce and garlic with 2 tablespoons water.
Step 3Unwrap the tofu and season all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu and cook until golden brown and crisp, 3 to 6 minutes per side.
Step 4Reduce heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the maple-sage mixture and cook, stirring and continuing to break up the tofu, until the sauce is absorbed and the tofu is golden brown, 2 to 4 minutes. Season with more salt, hot sauce and another drizzle of maple syrup until it’s your desired balance of sweet, savory and spicy.