Recipe: Surprisingly Acceptable Tofu Scramble

My cholesterol is a little high, so the doctor has limited me to 3 eggs per week. Oh no! But what am I going to do about my standard scrambled egg lunch? Then I recalled my previous experiments with tofu scrambles. 

A lot of tofu scramble recipes call for specialty ingredients, like turmeric powder and black salt, to mimic the look and smell of eggs. After futzing with those things I decided it was easier to omit them and just enjoy the tofu as-is and not try to turn it into a mediocre egg substitute. Tofu (if you get tau kwa) also has the benefit of being less messy than eggs: simply slide the tofu block out and mash it with utensils. But I enjoy using my fingers to squish the block, which is more enjoyable than touching raw egg. I have tried many brands of tau kwa and am unable to taste the difference. This time I used "LG" brand.

I start my scrambles with olive oil, veggies and a sprinkle of salt. This time, I wilted the last of the Picard frozen spinach and added some defrosted and cut-up cooked sweet potato cubes. Yes, I am a frozen food junkie. I don't mind paying for pre-peeled, pre-chopped, pre-blanched food. Why do by hand what some faraway factory can do with machines? (Ahem... carbon footprint!?) A day when I don't use the chopping board automatically gets a B grade.

Then I added the squished tofu bits and gave everything a stir. Considered more condiments but a taste revealed that the dish was already adequately salted; anything more would just mask the flavours of the spinach and sweet potato.

Still, I couldn't resist stirring in a few coriander leaves to cool the dish down. Coriander makes everything better, including potato chips. (You hear me, Dairy Farm Group!? Bring back the Meadows coriander chips!)

Ingredients:

Olive oil

Pinch of salt

1 block of tau kwa

Defrosted or fresh veggies of your choice

Coriander garnish (optional)