TOFU-POTATO SCRAMBLE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
- Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
- Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.
Nutrition Facts : Calories 374, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 4 milligrams, Sodium 626 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 19 grams
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.
TOFU SCRAMBLE BREAKFAST BURRITO RECIPE BY TASTY
Here's what you need: medium yukon potatoes, olive oil, smoked paprika, dried oregano, garlic powder, kosher salt, pepper, extra firm tofu, low sodium soy sauce, nutritional yeast, onion powder, ground turmeric, grape tomatoes, fresh spinach, large flour tortillas, avocado, hot sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Add the potatoes to a baking sheet with a drizzle of olive oil, the paprika, oregano, ½ teaspoon of garlic powder, salt, and pepper and toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the potatoes are tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, crumble the block of tofu into the pan until it resembles the consistency of scrambled eggs, being careful not to over-crumble because it will continue to break apart as you cook. Cook for 4-5 minutes, until the tofu is slightly golden.
- Add the soy sauce, nutritional yeast, the remaining 2½ teaspoons garlic powder, the onion powder, turmeric, salt, and pepper and stir until well combined. Add the tomatoes and cook for 4-5 minutes, until the tomatoes become slightly wrinkled. Add the spinach and cook until wilted, 3-4 minutes.
- To assemble a burrito, add ¼ of the tofu scramble, ¼ of the potatoes, some avocado, and hot sauce to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 455 calories, Carbohydrate 54 grams, Fat 19 grams, Fiber 7 grams, Protein 19 grams, Sugar 4 grams
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
TOFU SCRAMBLE WITH YUKON GOLD AND SWEET POTATO HOME FRIES
Provided by Joy Perison
Categories Herb Soy Breakfast Brunch Vegetarian Tofu Spice Root Vegetable Sweet Potato/Yam Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- 1. In a sauté pan, heat the olive oil and add the onion and peppers. Cook until softened, about 5 minutes.
- 2. In a small bowl, mix together the cumin, turmeric, coriander, chili powder, paprika, thyme, cayenne, salt, and pepper, and set aside.
- 3. Crumble the tofu into bite-sized pieces with a fork and add to the sauté pan. Sprinkle the spice mixture over the tofu to coat and sauté for about 5 minutes. Serve at once with the home fries.
TOFU SCRAMBLE WRAPS
Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if you aren't vegan, or vegetarian even, the flavors that pop out of this sandwich will make you fall in love with breakfast all over again. Fluffy tofu, sweet potatoes, creamy avocado, and slightly spicy green chili tops it all off. You won't want to pass on breakfast this morning. Top with green chili sauce.
Provided by The Vegan Red Princess
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
- Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
- Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
- While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
- Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
- Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 60.9 g, Fat 20.9 g, Fiber 12.6 g, Protein 24.8 g, SaturatedFat 3.4 g, Sodium 512.6 mg, Sugar 6.1 g
SCRAMBLED TOFU ON TOAST
Tofu is a wonderfully versatile food! I make tofu "egg salad" fairly often, and it's delicious. So scrambled tofu on toast makes perfect sense to me. :)
Provided by Julesong
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Crumble the tofu and fry it in the vegetable oil and butter until evenly cooked.
- Add the turmeric, herbs, and salt and pepper to taste. Saute a further few minutes.
- Serve on crispy wholemeal toast spread with butter.
- This is the basic recipe... you can also add grated cheese, fried mushrooms, sweet or hot peppers, onions, garlic, or anything you like to this mixture to make it to your taste! Experiment and enjoy!
Nutrition Facts : Calories 352.7, Fat 21, SaturatedFat 6.3, Cholesterol 15.3, Sodium 353.6, Carbohydrate 28.9, Fiber 5.4, Sugar 4, Protein 17.3
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