Soft Tofu Scramble Food

SOFT TOFU SCRAMBLE

Steps:

• Heat oil in a large non-stick skillet. Crumble the tofu and transfer to the skillet.
• Stir in the nutritional yeast, garlic powder, turmeric and salt.
• Cook for 8-10 minutes or until you have a soft scramble. If the scramble is getting dry, add water, 1 tablespoon at a time.
• Sprinkle with pepper. Serve immediately or store the leftovers in an airtight container in the fridge for up to 3 days.

SOFT TOFU SCRAMBLE

Steps:

• Very carefully remove tofu from packaging without breaking apart. Cut tofu into roughly 1″ cubes. This may seem large, but the tofu will shrink considerably as it cooks, and it will inevitably break apart a bit as you stir it due to its delicate texture, so it will resemble more of a scramble once you're done. The key for this recipe is to be gentle while handling and stirring the tofu so that it doesn't get too mushy.
• Preheat a large nonstick skillet over medium-high heat. We *really* don't want our tofu to stick, so if the pan's nonstick coating is a little old or worn, add a few teaspoons of oil for extra insurance. Carefully transfer tofu to preheated pan. Allow the first side of the tofu cubes to cook undisturbed until a light golden brown "skin" has formed. This may take quite awhile - up to 3-5 full minutes depending on your tofu. There is a lot of excess water we have to cook off before the tofu will brown.
• Once the first side is browned, very gently flip tofu with a spatula, and continue to cook, flipping carefully every minute or so until roughly all sides have lightly browned. Reduce the heat to medium once most of the extra liquid has cooked off. Tofu will shrink considerably as it cooks.
• Once the tofu has been browned evenly, stir in nutritional yeast, onion and garlic powder, and a pinch of kosher salt and pepper. Stir in your cooked veggies of choice to heat through, along with any other add-ins such as vegan sausage, cheese, etc. (I highly recommend cooking your veggies separately, setting them aside and adding them to the tofu at this stage. If you try to cook the veggies in the pan alongside the soft tofu before it has developed a skin, there's a good chance your tofu will turn to mush from all the extra stirring.)
• Stir in a generous sprinkle of black salt at the last minute before serving if desired. (The flavor/aroma of the black salt tends to diminish if it's cooked a lot.)

VEGAN TOFU AND SPINACH SCRAMBLE

Steps:

• Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
• Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.

TOFU SCRAMBLE RECIPE BY TASTY

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!

THE BEST TOFU SCRAMBLE

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.

THE BEST TOFU SCRAMBLE

Steps:

• In a large saucepan on medium-high heat, saute the onions in oil until translucent.
• In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
• Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
• Toss with tomatoes and serve immediately.

TOFU SCRAMBLE

Steps:

• Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
• Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.