Stella Blues Tofu Scramble
Prep: 15 minutes Cook: 12 minutes
My daughter, Heather, and I love the tofu scramble at Stella Blues Cafe on Maui, where they serve it with country-style potatoes and onions. This is my rendition of the dish, and I like it even better than the original. We serve it on its own, over potato pancakes, or with a side of hash browned potatoes for breakfast, lunch, or dinner.
- 4 cups small broccoli florets
- 1 bunch scallions (green and white parts), chopped
- 1 pound fresh mushrooms, sliced
- 1 pound firm tofu, drained and cut into 1/2 inch cubes
- 3/4 cup tahini sauce
- 2 tsp regular or reduced sodium soy sauce
- Sriracha hot sauce (optional)
Steam the broccoli over boiling water just until it is tender, about 5 minutes. Remove from the heat, drain, and set aside.
Put the scallions and mushrooms in a large nonstick skillet with 2 tablespoons of water. Cook over medium-high heat, stirring frequently, for 5 minutes, until they begin to soften. Add the tofu and cook for 3 minutes. Add the tahini sauce, soy sauce, the reserved broccoli, and a few squirts of Sriracha, if you wish. Mix and cook 2 to 3 minutes, until everything is heated through and the sauce has thickened slightly.
TIP: To easily make this soy-free, our Operations Manager, Tiffany Hobson, makes this dish with 3 cups cubed, cooked potatoes instead of the tofu.