Tofu Egg Breakfast Scramble Food

TOFU SCRAMBLE

Steps:

• Drain the tofu, then break it apart using your hands or a couple of forks, until it resembles egg scramble.
• Mix together the tofu, nutritional yeast, garlic, onion, Kala Namak, turmeric, paprika, and pepper. Let sit for 5 minutes to let the flavors sink in.
• On medium-low heat, sauté tofu until hot, about 8-10 minutes. I use a nonstick pan to cook my scramble, so I don't find oil is necessary, but you can cook in 2 teaspoons of oil.

VEGAN TOFU "EGGS"

Steps:

• Generously spray a skillet with olive oil cooking spray and heat over medium heat. Add tofu, using your hands to crumble the block into smaller pieces; cook for 4 minutes.
• Stir in nutritional yeast, 1/2 teaspoon salt, garlic powder, and turmeric. Cook until seasonings have been incorporated, breaking tofu apart with a spatula to desired consistency, about 1 minute. Stir in almond milk and cook until absorbed, about 2 minutes. Season with salt and pepper and serve warm.

SCRAMBLED EGG WITH TOFU

Steps:

• Blend egg, tarragon, hot sauce, salt and pepper in a small bowl with a fork. Heat oil in a small nonstick skillet over medium-low heat. Add tofu and cook, stirring, until warmed through, 20 to 30 seconds. Add egg mixture and stir until the egg is set, but still creamy, 20 to 30 seconds. 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.

BASIC BREAKFAST TOFU SCRAMBLE

Steps:

• Spray non-stick frying generously with cooking spray, and heat over medium.
• Drain the package of tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins to release some of its water.
• Add the remaining ingredients (except the creamer) and mix well to combine evenly.
• Cook for another 10 minutes or so, stirring regularly.
• When tofu releases most of its water, and begins to firm up, add creamer and mix well.
• Cook another 1-2 minutes, allowing some of the liquid to evaporate, then remove from heat.
• Serve with toast!