SPICY TOFU SCRAMBLE RECIPE WITH MUSHROOMS AND BELL PEPPERS
Steps:
- Gather the ingredients.
- In a large skillet, heat the olive oil and sauté the onion and garlic for 3 to 5 minutes, until onions are slightly soft.
- Add soy sauce, tofu, bell pepper, mushrooms, green onions, tomatoes, ginger, chili powder, and cayenne pepper. Add hot sauce to taste.
- Stirring frequently, sauté for another 6 to 8 minutes, until the veggies are done and the tofu is lightly fried. Add a dash of salt and pepper, to taste.
- Wrap in a flour tortilla or serve plain. Enjoy!
Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 g, Sodium 423 mg, Fat 15 g, ServingSize 2 to 3 servings, UnsaturatedFat 11 g
THE BEST TOFU SCRAMBLE RECIPE
This is the BEST Tofu Scramble recipe! It's loaded with seasonings, including black salt which makes it taste so similar to real scrambled eggs!
Provided by She Likes Food
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- Press the tofu with a clean dishtowel and try to remove as much liquid as you can. Use your hands to crumble the tofu into bite size pieces.
- Heat a large pan over medium heat and add the olive oil, crumbled tofu and the tamari. Mix well and then add the curry powder, turmeric, garlic powder and salt and pepper. Mix again and lastly add the black salt.
- Let tofu scramble cook for about 3-5 minutes to make sure it's completely heated through and tofu is starting to brown. Enjoy!
Nutrition Facts : ServingSize 1 large spoonful, Calories 137 calories, Sugar 0.5 g, Sodium 261.9 mg, Fat 7.5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 4.6 g, Fiber 2.3 g, Protein 12.6 g, Cholesterol 0 mg
THE BEST TOFU SCRAMBLE
Another favorite from La Dolce Vegan...I like to make extra...it keeps well in the fridge all week...then I use it again and again for different things when I am feeling lazy. I like to take left-overs of this and put it in with sliced pan-fried potatoes, just when the potatoes are almost done cooking...yum! Makes great egg sandwiches, too! I like to slice cherry tomatoes in half instead of using big tomatoes, as the little ones are more dependable flavor-wise all year long. I like to add the tomatoes a few minutes before cooking is done, just so they get a bit cooked and shriveled...just my preference. Oh, and drain, drain, drain that tofu before you use it, as always!!!
Provided by drbecca26
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 179.7, Fat 12.2, SaturatedFat 2, Sodium 444.6, Carbohydrate 8.5, Fiber 3.6, Sugar 2.4, Protein 12.9
QUICK TOFU AND GREENS SCRAMBLE
The quickest and healthiest meal you will have in 15 minutes! Tofu and healthy kale and broccoli scrambled.
Provided by Sara Tercero
Categories Breakfast dinner lunch Main Course
Number Of Ingredients 11
Steps:
- Make sure to squeeze the excess water from the previously frozen tofu. You may actually squeeze it with your hands very easily as it is like a sponge after freezing. Once excess water is removed, crumble the tofu into small peices.
- On medium heat, warm the pan with oil breifly before adding tofu to the pan. To get a nice sear on the tofu I recommend not stirring or moving it for 3 minutes.
- After the first stir, make a small space in the pan by moving the tofu aside to add the garlic. Cook for 2-3 minutes without stirring until it is fragrant. Resist the urge to stir continually. Tofu has a much better texture when it is allowed to sear properly and it will only sear by having prolonged contact with a hot surface.
- Now add the seasonings and tomatoes and cook for 3 minutes.
- add broccoli, stir into cooking scramble, then add the kale, the water and cover the pan. Set the timer for 4 minutes. Do not open the pan for 4 minutes. Whhen the timer goes off, uncover the scramble and stir it. I like my kale to have some textural integrity so for me this is a good ready point. If you like your kale softer, simply stir and cook covered for an additional 2-3 minutes.
- Serve with sliced avocado and chili flakes for some heat.
Nutrition Facts : Calories 190 kcal, Carbohydrate 14 g, Protein 12 g, Fat 11 g, SaturatedFat 2 g, Sodium 396 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
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.
EASY TOFU SCRAMBLE
Steps:
- Remove the block of tofu from the container and discard the liquid. You don't need to press the tofu for a long time but pat it dry really god with a towel or paper towels to dry off the outside.
- Break the tofu into large chunks that are about 1 1/2 inches big (very roughly). The tofu will break up more in the pan so I like to start with larger chunks.
- In a large skillet, heat the olive oil over medium heat. Add in the tofu chunks and remaining ingredients. Stir to combine and continue to cook for about 8 minutes. You want the tofu to be completely warmed through and broken up a bit more.
- Remove from heat and ENJOY! I like to eat mine with toast and avocado as well as a little hot sauce.
THE BEST TOFU SCRAMBLE RECIPE
Tofu scramble is just so delicious. Are you craving scrambled eggs? With this recipe, you don't need to crave it anymore! This is the best tofu scramble recipe. If so flavorful, juicy and perfectly spiced with different types of seasonings.
Provided by chrissaysnature
Categories Breakfast
Time 20m
Number Of Ingredients 12
Steps:
- First, prepare a pan and fry the onion with a little bit of oil on medium-high heat. When the onion is golden, add in mushroom and green peppers.
- Cook for about 5-10 minutes and add crushed tofu ( you can use a fork or crumble the tofu in your hands).
- Then add turmeric, black pepper, and garlic powder.
- Lastly, add in the freshly cut tomatoes and simmer for a few more minutes. If the mixture is dry, add a little soy milk to make it smooth.
- When the tofu scramble is ready, sprinkle kala namak salt on top along with smoked paprika. Serve with potatoes, toast, or on its own! Enjoy.
TOFU SCRAMBLE RECIPE
A quick and easy tofu scramble recipe for breakfast that both vegans and non vegans will love.
Provided by Chocolate Covered Katie
Categories Breakfast Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Grease a nonstick pan, or add a little oil to prevent sticking. Sauté the vegetables and garlic over medium heat until lightly browned. Drain the tofu, then add it to the pan. If using firm tofu, break it up with a spatula (silken tofu will break up on its own as you stir). Add the spices and salt. Continue to cook-stirring occasionally-until the tofu is hot and extra liquid has evaporated so it looks like scrambled eggs. Stir in the spinach until it wilts, then serve with toast, home fries, sliced avocado, salsa or hot sauce, a sprinkle of black pepper and nutritional yeast, or whatever you wish. View Nutrition Facts
Nutrition Facts : Calories 108 kcal, ServingSize 1 serving
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- Heat the olive oil in a skillet over medium-high heat, and saute the onion, pepper, and a 1/4 teaspoon of salt. Stir until softened, about 5 to 8 minutes.
- Drain the tofu while the veggies are cooking. There's no need to press it, since you can cook off any extra moisture in the skillet. Add the turmeric and cumin to the sauteed veggies and stir briefly, then crumble the tofu directly into the pan. Season with another 1/2 teaspoon of salt, and stir well.
- The tofu will start to pick up a yellow color from the turmeric, and you can break up any large clumps with the spatula and you stir. Once the tofu is hot, add in a big handful of fresh spinach, and stir again. It should wilt quickly from the heat, then it's ready to serve!
- Taste and adjust any seasoning, as needed. At this point, you can add a 1/4 teaspoon of black salt for an egg-y flavor, or just season with additional sea salt, to taste. Serve warm, with your favorite sides. Leftover tofu scramble can be stored in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium-high heat until warm, about 4-5 minutes.
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- Add the tofu, turmeric, paprika, nutritional yeast, herbs and salt and pepper (and optional chilli flakes) to a blender or food processor and blitz until it resembles scrambled eggs.
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- Use firm tofu. There are different levels of firmness when it comes to tofu, but for the best tofu scramble, use firm tofu or extra-firm tofu. Avoid silken tofu because it will not crumble in the same way that a firmer tofu will.
- Incorporate a carb. For a filling and tasty tofu scramble, incorporate a carbohydrate, such as diced or mashed sweet potatoes, which can also make the flavor profile more complex and satisfying.
- Combine vegetables. Try mixing different combinations of veggies into your tofu scramble for additional flavor. Classic pairings are bell pepper; zucchini; sliced avocado; white, yellow, or green onion; and dark leafy greens, like spinach or kale.
- Top the dish with herbs. Finishing your tofu scramble with freshly chopped chives or cilantro can give your food a boost.
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