Breakfast Tofu Scramble

Ali Slagle for NYT

Great for rice bowl with avo/cuke or in tortillas

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Ingredients

1 (14- to 16-ounce) block firm or extra-firm tofu, drained

2 tablespoons maple syrup, plus more for serving

2 tablespoons soy sauce

1½ teaspoons finely chopped fresh sage or 1 teaspoon dried sage

1 teaspoon crushed fennel seeds

½ teaspoon hot sauce, plus more for serving

2 garlic cloves, finely grated

Salt and pepper

2 tablespoons extra-virgin olive oil

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1. Set the tofu on one of its large flat sides and cut it in half horizontally. Pat dry and wrap in towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes.

2. In a measuring cup or bowl, combine the maple syrup, soy sauce, sage, hot sauce, fennel seeds and garlic with 2 tablespoons water.

3. Unwrap the tofu and season all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu and cook until golden brown and crisp, 3 to 6 minutes per side.

4. Reduce heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the maple-sage mixture and cook, stirring and continuing to break up the tofu, until the sauce is absorbed and the tofu is golden brown, 2 to 4 minutes. Season with more salt, hot sauce and another drizzle of maple syrup until it’s your desired balance of sweet, savory and spicy.