Flavor-packed Tofu Scramble Bowl
This tofu scramble has converted so many of my former tofu hater friends and family into tofu lovers. It’s savory and filling while also being easy to make. What I like most about this dish is how versatile it is. You can serve it on a bed of rice, put it in a burrito, make tacos with it, the list goes on! There are a few tricks used in this tofu scramble that make it super flavorful, unlike many tofu-based meals.
Firstly, it’s important to squeeze out a good amount of moisture from the tofu to allow it to soak up the liquids that we are going to add to it. My ultimate trick for making sure the tofu absorbs as much flavor as possible is by adding a splash of plant milk right at the end. The plant milk acts as a middleman. It grabs all the flavors from the seasonings, soy sauce, and oil, and fills the tofu chunks with flavor. This allows for a smooth and even distribution of flavors. I used unsweetened soy milk, but coconut milk also works great.
I like to serve this tofu scramble with some fluffy white rice, pickled vegetables (kimchi works well too), avocado or kewpie mayo, cilantro, and furikake or crushed nori sheets.
