Soft tofu boasts a creamy texture. We love to pan-fry soft tofu (often coated with cornstarch) to achieve a crisp exterior, which contrasts nicely with its silky interior. You can also use soft tofu as a substitute for scrambled eggs.
Before you scramble your tofu, you'll want to spread it onto a paper towel-lined baking sheet and let it drain for 20 minutes, patting it dry at the end. Crumble the tofu into ¼- to ½-inch pieces—tofu can be crumbled into smaller or larger pieces to resemble egg curds of different sizes—and heat 1½ teaspoons of vegetable oil in a skillet over medium heat until shimmering. Add whatever vegetables you'd like to the skillet (we recommend bell peppers and shallots) and cook for 5 minutes. Then add the tofu, and cook for 2 additional minutes. (Note: We find that adding a small amount of curry powder—no more than ¼ of a teaspoon—contributes good depth of flavor without overpowering the scramble.) Add salt, pepper, and some fresh herbs and voila!, you've got yourself a delicious tofu scramble.