I bought soft as well as firm tofu. I used the firm tofu in a couple soups. I haven’t worked much with soft tofu and decided to try it in an egg scramble dish. It turned out delicious.
(Mostly) Egg white/Tofu Scramble with Spinach and Mushrooms
- 1 whole egg
- 3 egg whites
- 5 tablespoons of soft tofu
- 1 bag of baby spinach
- 10 mushrooms, sliced
- Cilantro, chopped
- Salt & pepper to taste
- Put the egg, the egg whites and the tofu in a bowl and mix well. Season with salt and pepper.
- Heat a bit of oil in a pan, and sauté the mushrooms. After a few minutes, add the spinach.
- Once the spinach is wilted a bit, add the egg/tofu mixture and cook until the egg mixture is firm.
- Sprinkle with cilantro.
I served the scramble with some seasoned brown rice (seasoned with gochujang, ketchup, rice vinegar, sesame oil, and sesame seeds).
Questions: Do you like tofu? What’s your favorite way to eat it? In what dishes do you use soft tofu? I want to get more creative…