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Recipe Tue Nov 18 2008

Golden Tofu Scram

Here's a good, quick tofu scram for you to fry up in a pan or on a griddle. They key is to cook it golden. And the key to that is a hot, oiled pan, preferably cast iron or well-oiled stainless steel. Seeds add a nice crunch to contrast the soft tofu.
Golden Tofu Scram

Mix sauce for the scram: 2 T tahini, 2 T brown sesame seeds, 2 T sunflower seeds, 1 T soy sauce, juice of 1/2 lemon.
Sauce for Tofu Scram

Squeeze the tofu: For a good tofu scram, tear into the block of tofu with your hands, squeeze, but don't let any split away that's not smashed. Let only the smallest crumbs drop into the bowl of sauce below. It helps to squeeze no more than about half a pound at a time, so squeeze twice, because this recipe takes a pound. I like Chicago-made Mu Tofu for this recipe because it's very firm with a good, solid texture.

Give the tofu a good mix into the sauce with a few shakes of turmeric (not shown).

Cook in a little hot peanut oil in a hot cast iron pan, and then flip when the underside is golden. Pat the tofu down to a quarter-inch or so when you first put it in the pan, so it easily cooks through.

Patting Down

Golden Tofu

I served mine with a side of mesclun tossed in a little salt, black pepper, and the juice of half a lemon - the half left from the tofu scram's sauce. The extra lemon in the sauce escaped and added an extra juiciness to my scram.

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jen / November 18, 2008 4:43 PM

... are we too cool for the "-ble" in scramble?

Chris BrunnAuthor Profile Page / November 18, 2008 11:28 PM

I call affectionately call it scram. Of course it's a scramble.

Felicity / January 24, 2009 8:16 AM

This was delicious. I added a few extra seasonings. I love the addition of seeds, and the scrunchy bits of tofu were so good. I'll be blogging about this one! Thanks for the great recipe.

thomas j. / May 11, 2009 10:05 PM

I made this for mother's day and it was fantastic! great recipe. the leftovers where even better the next day. I added a little sea salt, and made into a burrito and it was amazing!

Marilyn / May 18, 2009 9:10 PM

This is my basic meal. Tofu sauteed with various veggies. The veggies and the spice makes a difference. It's really a multi-meal.

Marilyn / May 18, 2009 9:32 PM

This is my basic meal. Tofu sauteed with various veggies. The veggies and the spice makes a difference. It's really a multi-meal.

missy / June 7, 2009 4:40 AM

isnt it scran.........;)

Leslie / June 8, 2009 7:50 AM

This was great! I used to have a recipe that used brewers yeast as well. Do you think that would add something to this preparation?

Camwood Properties / August 21, 2009 2:35 AM

I love the addition of seeds, and the scrunchy bits of tofu were so good. I'll be blogging about this one! Thanks for the great recipe.

free internet markering / August 26, 2009 4:28 AM

Hi, this is a good topic to have discussion on bit as I have go though all the posts replies there is not much to talk about every most of the replies have been written what I wanted to share…Spacca holds the title for best pizza I've had in Chicago. I'm a big fan of thin quality crusts and minimal ingredients -- like the pizza I had as a child while traveling in Italy -- real Italian style.

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Oven Cleaning / July 26, 2010 1:57 AM

The Food is Yummy. I will definitely try it.

สถานที่ท่องเที่ยว / October 20, 2010 11:49 AM

Hi guys, long time that I didn't come to check your website for a while.
Just wanna say Hi! So how are u guys? Your website is looking better.
สถานที่ท่องเที่ยว สถานที่ท่องเที่ยว สถานที่ท่องเที่ยว
I like the way is have a lot of space that nice and clean. I'll come by to say hi again, soon. See ya.

seobridging / January 5, 2011 3:21 AM

For the times you want quick, easy scrambled eggs minus the eggs here's a recipe for tofu scram . Thanks for sharing the info.
Samson - seobridging

andy / January 22, 2011 5:34 AM

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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