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
TOFU SCRAMBLE RECIPE BY TASTY
Here's what you need: tofu, bell pepper, onion, oil, salt, black pepper, onion powder, garlic powder, turmeric, lemon juice
Provided by Swasti Shukla
Categories Breakfast
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 141 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 12 grams, Sugar 4 grams
SCRAMBLED EGG BREAKFAST TACOS RECIPE BY TASTY
Here's what you need: large eggs, olive oil, kosher salt, black pepper, small corn tortillas, canned black bean, pico de gallo, fresh cilantro
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 tacos
Number Of Ingredients 8
Steps:
- Crack the eggs into a small bowl and whisk to combine.
- Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
- Divide the eggs between the tortillas.
- Top each taco with pico de gallo, black beans, and cilantro.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram
TOFU SCRAMBLE TACOS
These tofu tacos are a quick, easy, vegetarian meal and makes enough for dinner and lunch the next day. I keep an all-natural taco seasoning on hand to use in these but you can easily use your own blend of spices. They're versatile and can be jazzed up with olives, jalepenos, cheese, avocado, or pico de gallo. This can also be just as tasty eaten on it's own or over brown rice.
Provided by thesinglebite
Categories Mexican
Time 30m
Yield 4 tacos, 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray. Cook tofu over medium heat until lightly browned. Flip as needed to cook evenly. Transfer to a small dish and set aside.
- Re-spray pan with cooking spray. Add green pepper and onion and saute a few minutes until onions are translucent. Add tofu, corn, tomatoes and taco seasoning. Stir to combine everything and use spatula to break up tofu into smaller pieces. Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off.
- Fill tortillas and top as desired. Enjoy!
- *Note: Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block. I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.
Nutrition Facts : Calories 206.6, Fat 5.1, SaturatedFat 1, Sodium 106.3, Carbohydrate 33.8, Fiber 6, Sugar 5.1, Protein 10.7
BASIC BREAKFAST TOFU SCRAMBLE
This is my vegan substitute for scrambled eggs. Super simple, nothing fancy, great addition to a vegan brunch, omni and kid friendly! If you don't have unsweetened soy creamer, unsweetened almond or soy milk works just fine...
Provided by Kozmic Blues
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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!
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