Oil-free scrambled tofu Calories

To make oil-free scrambled tofu, crumble drained tofu into a nonstick pan and cook it with your chosen seasonings. Stir occasionally, adding a splash of water or broth if it begins to stick, and cook until excess moisture evaporates.

Firm or extra-firm tofu is best for oil-free scrambled tofu because it crumbles easily and holds its shape. Silken tofu makes a much softer, creamier scramble, so use it only if you want a less defined texture.

Kala namak, also called black salt, gives oil-free scrambled tofu a sulfurous flavor similar to eggs. Add a small pinch near the end of cooking, taste, and adjust; its flavor is strong, so too much can overpower the dish.

Turmeric is added to oil-free scrambled tofu mainly for its golden color, not because it makes tofu taste like eggs. Use just a little, since too much can give the scramble a bitter, earthy flavor.

Use a well-heated nonstick pan and medium-low heat to keep oil-free scrambled tofu from sticking. If the pan gets dry, add water a tablespoon at a time and stir; adding too much at once can make the scramble soggy.

Oil-free scrambled tofu is often watery because the tofu was not drained or the pan was crowded, trapping steam. Press the tofu before cooking and use a wide pan so moisture can evaporate instead of collecting around the crumbles.

Bell peppers, spinach, mushrooms, onions, and tomatoes all work well in oil-free scrambled tofu. Cook watery vegetables such as mushrooms and tomatoes first so they release moisture before you add the crumbled tofu.

Serve oil-free scrambled tofu with toast, roasted potatoes, avocado, or sautéed greens for a filling breakfast or brunch. It also works in breakfast burritos or alongside beans; add it near the end so the filling does not become wet.

Oil-free scrambled tofu keeps for about three to four days in a covered container in the refrigerator. Reheat it in a pan with a small splash of water, stirring until hot; the texture may be softer than when freshly cooked.