I didn’t cook tofu very often until the past six months or so. It seemed so difficult to handle and I’d had bad tofu before. Not something you want to taste.
I bit the bullet and bought myself a Tofu XPress and never looked back. The key to good tofu in a recipe is to press most of the moisture out of it. It’s easily done without a fancy schmancy press as well. It’s also important to get the right texture by using Extra Firm tofu easily found in your local grocery store.
Colleen Patrick-Goudreau’s Tofu Scramble from The Vegan Table is our favorite. It’s best when you have all the ingredients (i.e. spinach, mushrooms, etc.) but we’ve had it without. The variations are endless.
Here’s the recipe! Enjoy!