Tofu Scramble | Soy Boys
Вставка
- Опубліковано 1 вер 2022
- What's the difference between silken tofu, soft tofu, and extra firm tofu? Which makes for the best tofu scramble? Recipe below.
Ingredients:
16oz soft tofu
1 tablespoon neutral oil
1 shallot, finely chopped
2 garlic cloves, minced
1/2 Jalapeño, finely chopped
1 roma tomato, seeded, stemmed, finely chopped
1 baby bella mushroom, thinly sliced
1/4 teaspoon turmeric powder
salt and fresh cracked pepper to taste
1 scallion thinly sliced
Method:
1. Drain soft Tofu, remove from packaging and crumble into a medium bowl. For less moisture, line a small sheet tray with paper towels and crumble the tofu on top. Let sit for 20 minutes before gently pressing with paper towels.
2. Heat 1 tablespoon of oil in a 10 inch skill over medium heat. Add all the vegetables and cook about 5 minutes until the mushrooms have browned and most of the moisture has left the tomatoes
3. Stir in the tofu, turmeric, salt, and pepper and cook for 2 minutes until the tofu is hot. Serve immediately, garnish with thinly sliced scallions.
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Surprised to see that Black Salt was not mentioned. It has an eggy aroma and taste so coupled with the turmeric really gives it a scrambled egg taste.
Thanks for this tip!
@@aquagamer1212 less is more! Put a bit in to begin with and then maybe a small bit to season at the end
Honestly! I use it all the time for scrambled tofu or fried rice!
Or even nutritional yeast to add some "cheesiness"
Too much Dharmann nowadays, I’m more RaW in my UA-cam videos, i do food videos while high asf bro😅😅
This is honestly my favorite series from the channel so far, I love the mix between cooking and the therapeutic talk sessions. Please keep making them:)
I really want to get in to including Tofu in my recipes. I'm not vegetarian, but it's just so healthy and versatile. If you take silken tofu and food processor it up you can even use it to replace cream for things like pastas or chocolate mousse. And unlike cream, it's shelf-stable, so there's way less food waste and way less "I need to use this before it goes bad" stress.
You should be vegan. You have no reason not to. A vegan diet is more environmentally friendly, proven to be 50% cheaper and more healthy. It's also free from animal abuse.
Do it! Tofu is wonderful, if trucky. Once you nail it down it becomes such a staple.
My stir frys are not complete without some super crispy fried and marinated tofu
True. Though, I feel that actual tofu dishes are way better than using it as a substitute.
@@nomms You should look into pressed tofu (豆干). It's an even firmer form of tofu that is often either smoked, deep fried or flavoured with five spice.
@@jojomojo508 I'm going to have to, I'd love to try actually smoking some insteading using liquid smoke in a marinade.
I know y'all are busy with lives and whatnot, but I NEED more of these episodes. Everything about them hits me solidly, from the recipes, to the friendship, to the vocal tones, to the emotional journey.
I NEED MORE PLEASE AND THANK YOU!
Unless you show up at my door wearing a cute bellhop outfit and singing my messages, I don't accept telegrams.
No noosh?! No black salt?! You should really try with those flavoring agents ;)
Cheers from Switzerland 🇨🇭
Yeah, kinda disappointing.
that stuff gives me sulfur farts
@@TenaciousP45 So, authentic to the real deal then
@@TenaciousP45 just likes eggs: mission accomplished 😅😂
I was always scared by my burger loving dad that I’d be eating tofu for the rest of my life if I didn’t eat the meaty meals he made but now I love the stuff, it’s surprising how well tofu can imitate many other foods and also just add to any meal
I love tofu scramble! I’m a fan of using the firm tofu. I can’t wait to see what else you guys make!
Excited to try a scramble with a softer variety! So much thanks for these videos. So refreshing and so wholesome. Awe-inspiring.
Now, excuse me while I go downstairs to make some tofu scramble with the extra firm tofu I always buy :)
I adore the helpful and healthful advice and approach that this mini series is taking. I adore it
Dietary cholesterol has no effect on cholesterol in the bloodstream.
Man I love this series. I'm going to try this this weekend.
That looks so tasty! I've gotta try making some one day
This episode was fantastic as I've just been introduced to a brand new recipe that looks like it's easy enough for even ME to make. I think the only thing I'd personally change is which type of tofu was used as I'm personally a fan of the consistency of the soft tofu as it LOOKED more like the scrambled eggs I'm used to eating.
I love these videos great job as always
they're back
I use extra firm tofu in my scramble because when I ate eggs I didn’t like them soft. I liked them overcooked. My new favorite way to make tofu scramble is with Just Egg. Makes a nice flavorful balance. Also it stretches the just egg since the Just Egg is more expensive.
Tried this over the weekend and it was amazing. Thank you!
Timestamp: 5:58. Impact is definitely motivational. Keep up the great work! Steady as she goes!
the sound of the wet tofu jiggle. Chills down my spine
Friends and I add nutritional yeast for more depth of flavor too! we like to spread our tofu egg scramble with avocado toast with sesame seeds!
There's a super-firm from Nasoya and it's mostly drained and works very well for soups where chunks of beef would be. Great grilled and seasoned on its own. Crumbles like a block of cooked ground beef.
This breakfast is stellar! Love seeing your dedication to making healthy choices! Kala Namak will amp up the flavor of your plant-based recipes! Keep doing what you’re doing! One step at a time! You can do this👊🏻
Tofu scramble is one of our favorite go-to breakfasts! Also super delicious in a wrap
Great video! I've been wanting to get into tofu for a while, and this seems like a simple and quick recipe to start out with.
This was a great episode, can't wait to see more!
I ❤️ tofu scrambles! Thanks for making this series.
This is a really nice video comparing different consistencies of tofu when replicating scrambled eggs. Generally, I prefer the extra firm variety but in this video, it didn't fare so well for whatever reason. Some additional spices could spruce this up even more! Kala Namak would give the aroma of eggs due to its sulfuric content. Nutritious yeast would enhance the flavor too. It can be a little hard to get all the spices to enhance tofu scramble so you might want to give "Eggcellent" a try :-) It's all in one bottle.
We Japanese usually called soft/firm tofu _momen tōfu_ (木綿豆腐, cotton tofu).
I really love this series.
Love a tofu scramble! I actually sometimes have vegan breakfasts rather than veggie breakfasts because of the nice seasoning
I’ve been making this a lot. I love it. And it’s so easy
i LIKE it! i cant believe how so far i have never thought about using tofu as a substitute to scrambled eggs! ill try the silken tofu one tomorrow :D great video! Keep it up boys! :D
I love a tofu scramble for a weekend breakfast!
beast boy would love this dish. maybe someday I will try it if I can find any. the last time I read about tofu it supposes to be a bland cube that you have to use to soak up leftover juices from food to add flavor.
I just made scrambled tofu for the first time! Thanks for the inspiration. It’s delish!
I just truly want to meet Chris and give him a hug for being so honest about living with mental health struggles.
Loved it. and Thank you! I have a packet of Tofu and finally know what to do with it!!!
Publix coming in clutch with the greenwise tofu 😎
looks delicious, I wouldn't worry about cholesterol intake in your food tough. It has very small impact on total body cholesterol.
Haha I saw the cutting with the thumb and thought "Watch that ..." chomp. Excellent timing/editing :D
I love it!
I just made myself this recipe and it was amazing. Haven't had eggs in 3 years and it's like i'm eating an omelette again, despite the tofu that i got being extremely firm, even more so than in the video. Thank you very much.
I'm gonna have to try that. Looks tasty as!
genuinely one of the best health series I’ve seen. Thank you.
Dietary cholesterol has no effect on cholesterol in the bloodstream. This is probably less healthy than scrambled eggs.
@@seanoconnell7080 This is not true. And even if it was, the eggs also contain the saturated fats, which are linked with the risk of diabetes and cardiovascular illnesses. In what universe is a tofu less healthy? It's basically a brick of plant protein extracted from soy with a help of natural catalyzer like salt or a lemon juice.
@@ryuStack It's less healthy because it has significantly less protein and less vitamins and minerals and less amino acids and less BCAA's.
Creamy tofu scramble works especially well with spicy soy chorizo for that double-hit of plant-based protein. Scrambled tofu + soy chorizo + homemade potatoes O'Brien or homemade sourdough toast is my go-to hearty breakfast. It easily wins over skeptical omnivores.
Tofu is one of those words that's just fun to say
Tofu!
Finally, something i can really try
This kinda reminds me of how i learned to make paneer burji (also known in english as scrambled paneer)[paneer: an indian cottage cheese that cannot be melted] depending on the texture of the paneer (soft or firm) i stir fry it with usually tomato, onion and mushrooms.
Brad is giving a Loki vibe with his longer hair, I love it
I would very much like to see a home-made version of a puffed rice or oat breakfast cereal along the lines of Coco/Fruity Pebbles, Golden Crisp, Cap’n Crunch, etc.
It would especially be great to see what kind of original breakfast cereal you could come up with… like ‘Babish Fruity-Crunch Treasure O’s
Thanks for the content.
How long does this usually keep? I would love to make a batch of this to grab and go in the mornings. Thanks fellas!
Yummy 🤤 nutritional yeast is a great cheese substitute as well
How’d you know I’ve been thinking about tofu scrambles lately. I haven’t been able to find the seasoning mix in Utah grocery stores since I moved from Seattle. Seattle stores all had the mixes but it’s a wholly different mindset up there compared to Utah.
Make your own seasoning mix. Use some onion powder to boost the onions, add a bit of paprika, salt, pepper, maybe experiment with a pinch of cumin, go nuts.
Went to the store, bought (most) ingredients adn went and made this as scrambled "eggs" on toast! Yummy.
Love this - going to try making it. I’m curious what other spice Chris added, though, besides turmeric. Saw him sprinkle something in. Maybe cumin or garlic powder?
I think he said salt and pepper
25% dislike ratio makes zero sense to me. this is my favourite show on BCU. Thanks for the wholesome vegan content :))
how can u see dislikes? they dont show up on the app
It makes sense once you realize that meat-eaters hate being reminded that there are alternatives to meat, egg, dairy, fish and that they do not need to keep partaking in daily animal abuse. It makes them feel guilty so they lash out.
@@jojomojo508 It's the vegan haters. Absolutely. And possibly those who don't want various people showing up on this channel. It's as simple as don't watch it, but 🤷🏼♀️
Nice. I didn't think of turmeric and tofu could make an egg substitute. Will definitely
be trying this.
Thanks for the share!
UB
I love silken tofu as an addition to soups, and I love a soft scramble… going to try it! Thanks!
I also love using it to make mouche/cheese subtitutes (with some nutritional yeast), ...
As someone who is a meat eater through and through ( health and I just like the taste as well) I find there story very inspirational and have been thinking of trying some of the dishes just subbing meat where there is soy
Extra form is grilled and soy sauced only, the others can be scrambled and added to stir fry or whatever floats your boat. I like tofu. That being said, the cholesterol numbers are lowered by the same people who sell cholesterol lowering drugs, tobacco companies did the same thing. I don't mind adding some soft tofu to my scrambled eggs and butter.
Glad to see another video in this series! Looks great!
Boudin Creek scrambled tofu is my all-time fave scrambled tofu. The best.
Love love love
Nice half-metal G-Shock! 👍
Great video.
i've been missing this series! i'm def gonna try this
I have been a vegitarian for over a decade and always thought tofu scamble was BS. Until now. But I think they dont sell silken tofu in my area. I might try putting firm in a blender or something.
Yeah the silken tofu looks heavenly
Welcome back, Brad’s hands
Those two fellers have great hair, they can compliment Andrew's shiny dome.
shout out austin!! bouldin creek cafe is one of the greats
To make it more egg-like, Kala namak, msg, nutritional yeast, vegan butter, tiny bit of plant milk/cream to loosen if needed.
Why are people trying to imitate the things they are willingly giving up ?
@@candyman9635 because I used to enjoy cooking and eating eggs before I learned about the cruelty that goes into their production.
@@ascendancy425 exactly
@@candyman9635 question is more like are you so concern
Interesting!
Hey Brad, how's the hand? Still a bit stiff?
@5:57, what was the powder added after the turmeric?
I gotta say, Bouldin Creek Cafe is magic.
I would love to see more Tofu recipes. I love the taste of Tofu so I would love to see you try out stuff like Spicy fried tofu or fried salted tofu.
Whoooo! Always love Soy Boys!!!!!
Looks tasty again
used to make this for my children when they were little with a little brewers yeast. They loved it And never knew it wasn’t eggs.
Can't wait to try this!
Did he name drop bouldin creek? That place is amazing. Unless you order real eggs like my friend once did. She had a bad time.
I LOVE this series. The passion (and compassion) is evident. Really happy Brad's all healed up so we can get more episodes soon!
Bouldin Creek Café is amazing. Still dreaming about their spicy chipotle pecan pesto when I’m a thousand miles away.
By far my favorite series on this channel
I love this show!!!! I've made every recipe you've put out thus far and look forward to trying this one!
Best thing on this channel by far, and I have no interest in vegetarian cooking. I eat eggs every day, detest tofu, and I'm seriously considering trying this recipe. Love to watch Brad and Chris checking in. We need more Soy Boys.
The tofu definitely needs to be pressed longer. Removing as much moisture from tofu helps it absorb other flavors more easily. Eiter using a tofu press BEFORE breaking it apart, or just using paper towels and pressing it with a book, replacing the paper towels a couple or times until they are dry. Especially for the firmer tofus. And this is missing black salt. Black salt is key in a tofu scramble to get the egg flavor. Or nutritional yeast adds some cheesy flavor.
Can you do a Heroes Feast from DND
You can add black salt for “eggie” flavor. Also, a little fine-textured rice flour helps make the tofu have a bit more solid texture like an egg.
I'm not a huge fan of tofu, but I'm glad you had fun cooking
Out of curiousity, what do you dislike about it?
@@VerhoevenSimon probably the bland taste and the texture, I guess? Many people don't like it cuz it's texture and etc. and I think that's reasonable yet sounded so exaggerate
@@hio.hinomaru21 a lot can be solved with seasoning, and so many ways to adapt the texture. Hence my curiousity.
About 0.5 seconds before that thumb slice, I thought "Oh no he's gonna cut himself holding the shallot like that"
yummm
Awsome
i was thinking about add a full sentence before you said it. takes one to know one brother
I like adding cajun seasoning and vegan cheese, then placing it under the grill
I wonder if you could puree the tofu, and use something as a binder to make an omelette ????
So, we’re all using way more seasonings in our scrambles right?
"until the mushrooms are browned"
*proceeds to boil the mushrooms in vegetable juices and tofu*
Suggest you use a non-stick pan next time. fry the tofu up till brown before adding anything. and use some sort of "gravy" with Kala Namak (black salt) and other spices.
you can do SO much better here...
Can you do anything from "studio Ghibli?"