I was curious about Mark’s scrambled tofu recipe, because it calls for pureeing the tofu first in a food processor rather than crumbling it.
I wondered if I would like the resulting texture, since I’m usually not a fan of pureed tofu at my breakfast table—that is, unless it’s silken tofu and it’s cooked like an omelette.
After preparing the dish, I’m still not a fan.
The texture was too loose. I knew that he was going for something more visually similar to an egg scramble, but at the sacrifice of flavor. Tofu scrambles are at their best when the tofu is super-firm and cubed, so that it gets a nice sear on all surfaces, even if you end up breaking up the cubes a bit with your fork before serving. Personally, I don’t even bother. I love the cube! Long live the cube!
Recipe: Scrambled Tofu with Mushrooms, page 655
Did I need to veganize it: No.