TOFU SCRAMBLE RECIPE BY TASTY
Here's what you need: tofu, bell pepper, onion, oil, salt, black pepper, onion powder, garlic powder, turmeric, lemon juice
Provided by Swasti Shukla
Categories Breakfast
Yield 4 servings
Number Of Ingredients 10
Steps:
- Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes.
- Unwrap the tofu and cut into cubes.
- Place the tofu in a bowl and mash with a fork.
- Cut the top off a bell pepper and remove all the seeds and thinly slice.
- Chop the onion.
- Heat oil in a pan over medium heat. Add the onions and peppers, and cook until softened.
- Add in the tofu and cook on medium heat until most of the water has evaporated.
- Add the salt, pepper, onion powder, garlic powder, and cumin, and mix well, until all the seasonings are evenly distributed.
- Add the lemon juice to the tofu and mix until evenly combined.
- Remove the tofu from the heat and serve.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 12 grams, Sugar 4 grams
FIESTA TOFU SCRAMBLE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, red bell pepper, jalapeño, medium red onion, kosher salt, extra firm tofu, ground turmeric, garlic powder, onion powder, pepper, fresh cilantro leaves, avocado, Lime wedge
Provided by Rachel Gaewski
Categories Breakfast
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the bell pepper, jalapeño, and red onion. Season with salt. Sauté for 2 minutes, until the vegetables start to sweat.
- Crumble the tofu into the pan and stir to break up. Add the turmeric, garlic powder, onion powder, and pepper and stir to combine. Make sure the turmeric evenly coats the tofu to give it an egg-like color.
- Serve hot with cilantro, sliced avocado, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 7 grams, Fat 11 grams, Fiber 3 grams, Protein 10 grams, Sugar 3 grams
FIESTA SCRAMBLED EGGS
I love to fix this spicy scrambled egg dish for friends and family. It's almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. -Kay Kropff, Canyon, Texas
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 3-5 minutes. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.
Nutrition Facts : Calories 254 calories, Fat 19g fat (7g saturated fat), Cholesterol 278mg cholesterol, Sodium 609mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
THE BEST TOFU SCRAMBLE
If you like a softly scrambled egg on toast, you're going to love this soft-scrambled tofu recipe. The secret is the addition of Indian black salt (also known as kala namak or black lava salt), which has an egglike flavor and is available online or at specialty food stores. Because it is lower in sodium, we round out the dish with a little kosher salt too. We like our scramble on toast but it would also make a great filling for a vegan breakfast burrito.
Provided by Food Network Kitchen
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Gently wrap the tofu in a clean kitchen towel or a double layer of paper towels to blot out excess moisture. Place the tofu in a medium bowl. Add the black salt and turmeric and stir well with a fork, crumbling the tofu and fully combining the spices.
- Melt the vegan butter in a medium nonstick pan over medium-high heat, swirling the pan to coat evenly. Add the tofu mixture and spread it out evenly in the pan using a rubber spatula. Season with a pinch of kosher salt and a few grinds of pepper and cook undisturbed until the edges begin to turn yellow from the turmeric and some moisture is bubbling up, about 1 minute 30 seconds.
- Gently stir the scramble, folding the cooked side over and redistributing the tofu to allow it to cook in an even layer. Continue to cook, stirring every 1 minute 30 seconds, until most of the moisture is evaporated and the tofu is the consistency of custardy scrambled eggs, 7 to 9 minutes. As it simmers, more liquid will bubble up and then it will dry out and the scramble will turn a uniform pale yellow color.
- Meanwhile, toast the bread. Divide the scramble between the bread slices and top each with half the vegan cheese.
TWO STEP TASTY TOFU SCRAMBLE
Make and share this Two Step Tasty Tofu Scramble recipe from Food.com.
Provided by Mini Ravindran
Categories One Dish Meal
Time 19m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and add salt, red chilli powder, onions, celery and tomatoes.
- Saute on medium heat for 3 minutes.
- Add tofu and cook on low heat for 8 minutes.
- Stir very gently.
- Serve with rice, pasta or pita/Indian breads!
- Optional: You can sprinkle one tsp.
- of Garam Masala in the end to make it more aromatic.
Nutrition Facts : Calories 135.9, Fat 9.7, SaturatedFat 1.5, Sodium 34.3, Carbohydrate 8.2, Fiber 2.4, Sugar 4, Protein 6.3
DELICIOUS SCRAMBLED TOFU
I adapted this from a friend's recipe. My family requests this a lot for breakfast. Tastes great on toast or by itself. I LOVE avocado and find it tastes great sliced on toast with the scrambled tofu.
Provided by Enjolinfam
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Crumble tofu with hands.
- In a skillet mix tofu and everything except the tomatoes together well. Heat for 5 to 8 minutes.
- Add the tomatoes and then continue heating until thoroughly heated (about 5 to 8 minutes more.
Nutrition Facts : Calories 66.7, Fat 3.2, SaturatedFat 0.7, Sodium 372.7, Carbohydrate 4.2, Fiber 1.4, Sugar 1.9, Protein 7
TASTY TOFU VEGGIE SCRAMBLE
This is my tasty vegan tofu scramble in it's basic form but make no mistake, it is super delicious! Even to people that love eggs. This can be dressed up with your favorite veggies, sauces, or spices. It's great in a whole wheat tortilla, on toast, or with homefries.
Provided by thesinglebite
Categories Soy/Tofu
Time 20m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, crumble the tofu and add nutritional yeast, turmeric, garlic powder, and soy sauce and stir to mix (mashing with a fork helps incorporate all the flavors into the tofu). Set aside.
- Add just enough of the broth (set the rest aside) to cover the bottom of a large skillet and heat for one minute over medium heat. Add the tofu mixture and peppers, onions, mushrooms. Cook for 5-8 minutes or until vegetables reach desired tenderness, adding more vegetable broth as needed. If using garbanzo bean flour, add in just at the end to thicken up any excess liquid and add some creaminess to the scramble.
FIESTA EGG SCRAMBLE
This is a recipe I found on the cooksrecipes.com website, from their World Cuisine folder. It's different than the only other recipe on this site with the same title, so I thought I'd post it here for another option for anyone looking for a Tex-Mex breakfast idea.
Provided by Northwestgal
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine eggs, cream and salt in medium bowl.
- Melt butter in a large skillet; cook onion, bell pepper and mushrooms until tender.
- Add the chiles, bacon (if using), and egg mixture. Cook, stirring occasionally until eggs begin to set. Sprinkle cheddar cheese and Monterey Jack cheese over eggs. Cover, and continue to cook until eggs are set and fully cooked.
VEGAN TOFU BREAKFAST SCRAMBLE RECIPE BY TASTY
Here's what you need: unsweetened plain almond milk, nutritional yeast, garlic, ground turmeric, kosher salt, extra firm tofu, olive oil, scallions, freshly ground black pepper, red bell pepper, kale, avocado, veggie breakfast sausage patties, La Brea Bakery® French Bread Loaf,
Provided by Kroger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and ½ teaspoon salt.
- On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.
- Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook for 1-2 minutes, until starting to soften. Add the tofu, remaining ¼ teaspoon salt, and the black pepper, and cook, stirring frequently, for about 5 minutes, until warmed through and some of the moisture has evaporated.
- Reduce the heat to medium and stir in the almond milk mixture. Cook for 2 minutes, stirring frequently, until liquid starts to reduce. Add the red bell pepper and kale, and cook for 2-3 minutes, until the vegetables are tender.
- Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.
- Enjoy!
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