Recently, Paul and I went to Snooze, a local restaurant, for their tofu scramble. They are open Saturday morning for breakfast, and they serve brunch on Sundays. The restaurant is always packed, and their food is fresh, well prepared, and incredibly delicious.
Every time I eat there, I try to savor every bite to envision the ingredients, so I can make it at home. It takes a few tries before I can figure it out, or maybe I just like it so much I tell Paul it takes a few tries (that’s how good it is).
The tofu scramble vegetables are easily detectible; it’s the seasonings that make the scramble different. Tofu’s porous consistency allows for it to absorb any flavors. Scrambles can be made in so many ways, I could probably make a different version every day for a month. Maybe I should try that challenge.
Today’s scramble was devoted to Snooze breakfast. The last time I ate there, I tasted overtones of cumin; a hint of warm spice but not spicy by any means. As I took notes on my napkin (yes, I do that), a waitress came over and confirmed my suspicions.
So, off to Kathy’s kitchen, I went to try to duplicate my favorite scramble; mine without any added oil or fat.
If the tofu is pressed properly, The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet, tofu takes on the flavors of whatever spices you use. In order to make the perfect scramble, not only do you need to press the tofu, but using a fork, you crumble it in a bowl. Then, add Turmeric and other spices. The Turmeric turns the tofu yellow just like eggs, but no worries, it tastes like tofu.