Name: Ginger-Scallion Tofu Scramble With Spinach and Chili Oil
Yield: Makes 4
Ingredients: 2 16-oz. packages silken tofu, preferably firm silken tofu; 4 scallions; 1 5" piece ginger; 4 garlic cloves; 2 Tbsp. plus 1½ tsp. light soy sauce (such as Pearl River, Lee Kum Kee, or Kikkoman); 1 Tbsp. plus 1½ tsp. mirin; 1 Tbsp. plus 1½ tsp. toasted or untoasted sesame oil; 2 tsp. ground cumin; 1 tsp. ground turmeric; ¼ tsp. kosher salt, plus more; ¼ tsp. coarsely ground black pepper, plus more; 4 Tbsp. plant-based butter or unsalted butter; 7 oz. baby spinach (about 8 cups); ¼ cup store-bought or homemade fried shallots; Chili oil (such as Lee Kum Kee Chiu Chow; for serving); 4 slices sourdough bread, toasted

GingerScallion Tofu Scramble With Spinach and Chili Oil

Photo by Isa Zapata, Food Styling by Pearl Jones

I’m a lover of scrambled eggs, but this tofu scramble is currently my favorite go-to. The delicate texture of silken tofu creates a creamy backdrop to crunchy garnishes like fried shallots, scallions, and crispy chili oil. And the tofu also acts as a cooling contrast to the ginger, soy, and cumin. Mirin adds sweetness and umami (but you can substitute with an equal amount of brown sugar) and turmeric lends a golden hue. If you prefer firm tofu, dry well and pan-fry crumbled chunks in the butter or plant-based butter before adding the scallions, ginger, and garlic, then continue with the remaining method as written. —Lara Lee