Spicy Scrambled Tofu Food

THE BEST TOFU SCRAMBLE

The Best Tofu Scramble image

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

Ingredients

One 16-ounce block soft tofu, drained
1/2 teaspoon Indian black salt
1/8 teaspoon ground turmeric
1 tablespoon vegan butter
Kosher salt and freshly ground black pepper
2 slices bread
1/4 cup shredded vegan Cheddar-style cheese (about 2 ounces)

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.

SPICY SCRAMBLED TOFU

Spicy Scrambled Tofu image

This is the first recipe I've ever devised myself, and I was really happy with it. It's perfect for when you've used half a package of tofu on last night's dinner for two and you have some left over for breakfast. It could be doubled or quadrupled depending on who you're feeding.

Provided by kcoldiron

Categories Breakfast

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 7

Ingredients

7 -8 ounces firm tofu, drained, sliced, and squeezed dry
2 tablespoons oil, any kind
1 tablespoon red curry paste
salt and pepper
1/4 cup feta cheese or 1/4 cup goat cheese
1/2 avocado
1 teaspoon lemon juice

Steps:

Heat oil on high. Add tofu, salt and pepper to taste, and curry paste. Scramble as you would eggs for 2-3 minutes.
Slice avocado, toss with a little lemon juice, and serve on the side. Crumble cheese on top of the tofu and serve.

Nutrition Facts : Calories 640.4, Fat 58.2, SaturatedFat 13, Cholesterol 33.4, Sodium 449.4, Carbohydrate 13.9, Fiber 8.5, Sugar 3.5, Protein 23.6

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