Tofu Is The Ultimate Egg Substitute
Being from the rural midwest with no internet as a child, I didn't get much exposure to tofu. I first was exposed to it watching Teen Titans, where one of the heroes, Beast Boy, would feast on tofu in many scenes.
For years after that, I had a skewed view of what tofu actually was, and why was it so popular.
Brief History of Tofu
As many know, Tofu originated in China. It is made primarily through soybeans, which are low in calories, but high in proteins and minerals.
Tofu has been a staple of China for over 2 millennia but has only made its way to the western world in the 1800s as Chinese immigrants ate tofu while working on the railroads.
Despite its popularity with east Asian and southeast Asian cultures, popularity with the west didn't hit until a few decades ago, when more people became conscientious of diets and other wellness practices.
Tofu in the Kitchen
I didn't come across tofu much as a young adult either.
I didn't accept tofus popularity and culinary benefits until I was face to face with it in the kitchen.
I began working at this upscale diner in the heart of the culinary hotspot in my city known as "Eat Street."
The diner's focus was locally sourced ingredients with a great number of vegetarian and vegan options.
Many of the dishes called for tofu, so I had no other choice than get to know it. As I started cooking with it, I saw its versatility.
It's very bland in terms of taste and texture and, by itself, may turn some people away.
Once you add a little seasoning to it, however, it's a whole different story.
Because of its basic taste, you can add just about any kind of flavor to tofu, and it will soak it up like a sponge.
Whether it be savory, sweet, or spicy; whatever situation you use for tofu, it will learn to ropes and adhere to the flavor profile you're going for.
As I saw and made these dishes, I started to see just how well tofu could be used as a substitute for meat.
But for eggs? Why I didn't think of that one bit.
Tofu is a substitute for Eggs
Tofu can make a fantastic substitute for scrambled eggs. When crumbled, Tofu's texture mimics that of some hard scrambled eggs.
The first brunch shift I worked at this diner, I had to make a tofu scrambled egg dish. I was taken aback by the process of making tofu mimic scrambled eggs.
But as I was shown how to do it, it all came together.
I understood the process of introducing the flavor of eggs, but how on earth will you get them to look like eggs?
Curry powder.
Made mostly of turmeric, curry powder gives tofu the savory flavor of eggs as well as attributes to the yellow tint.
My Favorite Tofu Scramble Eggs
My go-to tofu scramble combo consists of:
- Chopped red and green onion
- Minced Garlic
- Diced Tomatoes
- Spinach
- Cilantro
- Lime
Sauteeing the red onions, garlic, and diced tomatoes together delivers a savory aroma as you add your tofu to the scramble.
The tomato juices will carry all the flavors, thus soaking up in the tofu.
Add curry powder to lock in your tofu as scrambled eggs.
Steaming spinach until it's wilted adds high amounts of vitamins and minerals.
Finally, top it off with green onions, cilantro, and lime to give an herby citrus crunch to every bite.
Tofu for Your Scrambled Egg Fix
Tofu is the ultimate alternative for scrambled eggs. It can mimic its yolky counterpart with the right steps and seasonings.
So if you're vegetarian or vegan and are craving delicious scrambled eggs, bring out the tofu and start crumbling!
Opinions and Perspectives
Great way to reduce cholesterol while still enjoying a classic breakfast taste.
The spice combination sounds perfect. Might add some chili flakes for extra kick.
The description of the cooking process makes it seem much less intimidating.
Really helpful to understand the history and context of tofu in different cultures.
Think I'll start with this simple scramble before trying more complex tofu dishes.
Been looking for high protein breakfast options. This fits the bill perfectly.
The article really captures the learning curve of cooking with tofu. Took me a while to get it right too.
It's amazing how far plant based alternatives have come. Would've never imagined this years ago.
Tried this recipe this morning. The garlic and onion combo really makes it pop.
Such a great option for people with egg allergies who miss the taste and texture.
Wondering if this would work in my meal prep routine. Anyone tried making it ahead?
My mom would never believe tofu could replace eggs. Gonna have to make this for her!
There's something poetic about tofu's journey from ancient China to modern brunch menus.
I miss eggs since going vegan but this might be the solution I've been looking for.
Extra firm tofu works best for scrambles. Silken would be too soft and fall apart.
The tip about curry powder for color is brilliant. Much better than artificial food coloring.
This article finally convinced me to give tofu a try. Always been intimidated by it before.
Who else is amazed by how tofu just absorbs whatever flavors you add to it?
Really appreciate the personal journey from skeptic to believer. Makes it more relatable.
Interesting how something that started as a necessity for some became a preferred choice for others.
The combo of ingredients listed sounds amazing. Might try this for dinner actually.
It absolutely works in quiche! Just need to adjust the liquid ratio a bit.
Wonder if this would work in other egg dishes like quiche or frittata?
Been doing this for years but never thought to add curry powder. Game changer!
The lime suggestion is interesting. Never thought of adding citrus to a scramble.
This would have been so helpful when I first went vegan. Took me forever to figure out how to replace eggs.
Anyone try freezing their tofu scramble for meal prep? Wondering if it works well.
The fact that tofu can work as an egg substitute just shows how versatile it really is.
Have to disagree with you there. I was a huge egg skeptic but tofu scramble won me over completely.
Not convinced. Nothing beats real eggs for breakfast. Some things just shouldn't be substituted.
Finally, a detailed explanation of how to make tofu actually taste good! The step-by-step guide is super helpful.
The article could have mentioned black salt. It's a game changer for that eggy sulfur taste.
I love that this is both vegetarian friendly and high in protein. Perfect post-workout breakfast.
You need to press the tofu first to remove excess moisture. Makes a huge difference in texture.
My tofu scramble always turns out mushy. Any tips on getting the right texture?
Fascinating how Chinese railroad workers brought tofu to the West. Never knew that bit of food history.
I'm allergic to eggs so this article is a game changer for me. Can't wait to try it!
Working in that diner must have been an amazing learning experience for understanding how versatile tofu can be.
Just tried this for breakfast. Added some black salt and it really gave it that sulfury egg flavor!
This reminds me of my time living in Asia where tofu was in everything. We could learn a lot from their cooking techniques.
The tomato juice tip is really helpful. I've been struggling with my tofu scramble being too dry.
Does anyone know if the nutritional value compares to real eggs?
My kids won't eat regular eggs anymore after trying my tofu scramble. Who would've thought?
I appreciate how the article explains tofu's versatility. Been cooking with it for years and still finding new ways to use it.
The basic texture and blandness of tofu is actually what makes it perfect for this. It just needs the right seasoning.
Not sure about using curry powder. Wouldn't that make it taste like curry instead of eggs?
Trust me, once you get the seasonings right, you can barely tell the difference from real eggs. I serve it to my non-vegan friends all the time.
The history section was fascinating. I had no idea tofu had been around for over 2000 years in China.
Actually tried making the recipe mentioned here. The lime really adds a nice touch I wouldn't have thought of.
I'm skeptical about this. How can something made from soybeans taste anything like eggs?
The curry powder tip is genius. I've been trying to figure out how to get that eggy color naturally.
Love how the article mentions Beast Boy from Teen Titans. That was my first exposure to tofu too, though I thought it was just some weird vegetarian thing back then.
I never thought tofu could actually work as an egg substitute until I tried it myself. The texture is surprisingly similar!