Vegan Tofu Eggs Food
VEGAN TOFU "EGGS"
Scrambled tofu "eggs"... yes, please! If you have recently started a vegan diet and are missing a comforting breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with your favorite veggies to make a delicious breakfast scramble.
Provided by Plant Based Life
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 6.1 g, Fat 10.1 g, Fiber 3.2 g, Protein 19 g, SaturatedFat 1.4 g, Sodium 351.1 mg, Sugar 0.3 g
VEGETARIAN TOFU AND EGG SALAD RECIPE
This vegetarian recipe looks and tastes like real egg salad-but it's not! Serve on bread with lettuce for a vegan tofu egg salad sandwich.
Provided by Jolinda Hackett
Categories Lunch Salad Sandwiches
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium-sized bowl, gently mash the tofu with a fork until it has the consistency you prefer. You might like to have a few little chunks of tofu or prefer a more crumbly egg salad or a more chunky texture. Err on the side of a bit smaller than a bit larger, as it will carry the rest of the flavors better.
- Add the mayonnaise, sweet pickle relish, lemon juice, and diced celery, stirring to combine well.
- Then sprinkle with the garlic powder and onion powder and stir in the mustard.
- Taste and adjust seasonings to taste. You might want to add a dash of salt if you're used to saltier foods.
- Finally, sprinkle with a dash of paprika for a bit of color and garnish, if you'd like. Serve your tofu egg salad on lightly toasted bread with lettuce and a couple of tomato slices for a vegan "egg" salad sandwich or spread on crackers for a casual vegetarian hors d'oeuvres. This recipe is vegetarian, vegan, and gluten-free (but only if you eat it as a salad and not as a sandwich, of course, or you can use gluten-free bread).
Nutrition Facts : Calories 204 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 10 g, SaturatedFat 2 g, Sodium 280 mg, Sugar 8 g, Fat 14 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
VEGAN EGG FOO YUNG (TOFU YUNG)
After making the Chicago Diner's recipe for Tofu Loaf ( http://www.recipezaar.com/244215 ), I realized that the consistency was similar to that of Egg Foo Yung. So I experimented and came up with this. Use whatever vegetables and seasoning you like, or even some vegan immitation seafood! There was a comment about it tasting "cheesey"...I realized I put in the wrong measurement for the toasted sesame oil and that could give it a cheesey taste. It it corrected now, my apologies. This gravy recipe works very well, just add some more tamari to the finished gravy: http://www.recipezaar.com/244337
Provided by tendollarwine
Categories Soy/Tofu
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the canola oil in a wok or large pan over medium heat. Sauté the garlic, celery, mushrooms, onions, and water chestnuts until the onions begin to soften. Add the bean sprouts last and stir constantly for 2 minutes then remove from heat.
- Preheat the oven to 375°F.
- Put the tofu, 2 tbsp of canola oil, sesame oil and tamari in a food processor and blend until smooth. Scrape the mixture into a bowl and fold in the vegetables.
- Grease a baking sheet with more canola oil or oil spray and drop large spoonfuls of the tofu mixture onto the pan, as big or small as you want.
- Bake in the oven for at least 25 minutes, or until the tofu browns. While the tofu is cooking, make the gravy and rice. Remove and let the tofu yung rest for 5 minutes before serving over rice with brown gravy.
Nutrition Facts : Calories 382.1, Fat 12.7, SaturatedFat 1.6, Sodium 191.4, Carbohydrate 56.1, Fiber 6, Sugar 3.6, Protein 13.3
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
VEGAN EGG ROLLS
Vegan egg rolls needn't be difficult and these ones are a breeze to make. Vegan egg roll wrappers are stuffed with shredded vegetables and then fried until golden brown. Easy to make and easy to freeze, these vegetarian eggrolls double as an appetizer or a light lunch!
Provided by Anjali Shah
Categories Appetizer Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Add all filling ingredients into a mixing bowl and toss to combine.
- Fill a small bowl with water.
- Lay a wrapper on a flat surface with a corner facing you. Place 2 tbsp of filling mixture near the center of the wrapper. Shape into a log.
- Run a thin layer of water around the edge of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners over and roll up.
- Repeat with remaining filling and wrappers.
- Heat the oil in a large wok and fry the rolls in batches until golden brown. Remove with a slotted spoon and place on paper towels to soak up any excess oil.
- Repeat until all rolls have been cooked.
- Serve hot with your favorite Asian dipping sauce.
Nutrition Facts : ServingSize 1 egg roll, Calories 74 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 513 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
VEGAN TOFU "EGG" NOG
A sweet, mild, rich tasting drink developed at Vegetarian Times magazine. Make sure you use silken tofu, it's different from regular tofu, much creamier and smoother. FYI: In December 1981, Redwood Valley Soyfoods Unlimited (California) introduced Soynog, the earliest known soy-based non-dairy and vegan eggnog based on soy milk and tofu (added for thickness). It was renamed Lite Nog in 1982 and Tofu Nog in 1985. I haven't tried this yet, putting here for safekeeping.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In blender or food processor, combine all ingredients except nutmeg.
- Blend thoroughly, stopping occasionally to scrape down sides of bowl.
- Serve well-chilled and dusted with nutmeg.
Nutrition Facts : Calories 115.5, Fat 3.1, SaturatedFat 0.4, Sodium 35.5, Carbohydrate 15.8, Fiber 0.5, Sugar 13.2, Protein 5.5
More about "vegan tofu eggs food"
VEGAN FRIED EGG WITH A GOOPY VEGAN YOLK SAUCE PERFECT FOR ...
From plantpowercouple.com
5/5 (9)Servings 4
- FIRST, MAKE THE YOLK: Get a large pot of water boiling and add your peeled and diced veggies. Boil for 15 minutes or until veggies are fork tender. Strain the veggies, reserving the water in a large bowl, and add them to a food processor. Add the remainder of the yolk ingredients to the food processor including 1/4 cup of the reserved water. Blend until smooth. Taste and adjust flavors as necessary.
- THEN, MAKE THE EGG WHITES: Drain your tofu and slice it into four 1/2-inch-thick rectangles*. Use the top of a wide-mouth mason jar or circular cookie cutter to cut the tofu into circles about the size of a fried egg. See notes for ideas on what to do with the scraps**.
- NEXT, STUFF THE EGGS: Load a [flavor injector|https://amzn.to/2ZV7E3P ] with the yolk mixture and carefully pierce the side of the tofu circle with it. You want the tip of the injector to reach just past the middle of the circle without piercing the other side. From here, what you’re trying to do is create a pocket for the yolk while keeping the injection site as small as possible. With that in mind, VERY carefully move the injector back and forth, making sure you keep it level. Tilt it to one side and repeat this back and forth motion, then tilt to the other and repeat again. Then, carefully inject the yolk into the tofu. Do this very slowly and stop as soon as you see a lump form in the tofu.
- NOW, COOK THE EGGS: Heat the coconut oil in a large cast iron skillet on medium heat and carefully add your eggs. Cook for about 5 minutes, until you see the sides start to brown. Then, sprinkle a generous amount of [kala namak|https://amzn.to/2OaN0qZ ], onion powder, and black pepper on top of each egg and carefully flip them. Cook for about 5 more minutes until that side's edges start to brown. Sprinkle the spices on this side and carefully flip again. Keep flipping until you have a nice egg-looking patty.
TOFU "EGG" PATTIES - SARAH'S VEGAN KITCHEN
From sarahsvegankitchen.com
Category BreakfastTotal Time 20 mins
- Drain your tofu. If desired, you can wrap it in a clean kitchen towel and gently press out excess liquid.
- Cut tofu into roughly ½” thick slices. You can use a biscuit cutter if you want to make round patties for vegan egg muffins.
- Whisk together dry ingredients in a wide dish, and dip tofu slices to coat all sides thoroughly. (Optionally, you can let the tofu sit in the dish for a few extra minutes on each side. This will make for a thicker chickpea flour coating and a little extra flavor.)
- Heat about a tablespoon of oil or vegan butter in a skillet over medium heat. Fry the tofu for 3-5 minutes on each side, until golden brown. Try not to move the tofu too much while cooking; the chickpea coating can flake off in the pan if it’s handled too much.
VEGAN TOFU EGGS IN PURGATORY - VEGAN RICHA
From veganricha.com
5/5 (1)Total Time 30 minsCategory Breakfast, BrunchCalories 87 per serving
- Heat a skillet over medium heat, add oil. Add in the garlic, pepper flakes, and black pepper, and cook until the garlic starts to turn golden on some edges.
- Add in your tomatoes, salt, nutritional yeast, and mix well. Cover and cook until the tomatoes are tender. You will want to mash some of the larger pieces so that they are not raw.
- While the tomatoes are cooking, blend your tofu egg mixture in a blender by blending the 7 oz of tofu with the water, salt, pepper, kala namak, and cornstarch until smooth. Transfer this to a bowl, and transfer 1/3 of this creamy tofu mixture to another small bowl.
- Add turmeric, paprika, kala namak, and starch to the bowl which has 1/3 of the mixture for the yolk . Mix well until well combined.
SUPER EGGY VEGAN TOFU SCRAMBLE - LOVING IT VEGAN
From lovingitvegan.com
Ratings 153Calories 206 per servingCategory Breakfast, Gluten-Free, Savory
- Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
- Add the vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.
- Add the sauce and fold it in. Fry it until you've achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
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- Combine all ingredients together and mix well. Store in an airtight container or ziplock bag in your pantry until ready to use.
- Heat a large non-stick pan over medium heat. Crumble the drained tofu into the pan and use your spatula to chop it up in to smaller pieces as desired.
TOFU BENNY WITH VEGAN HOLLANDAISE - HOT FOR FOOD BY LAUREN ...
From hotforfoodblog.com
4.7/5 (19)Category Breakfast
- For the hollandaise sauce, place all the ingredients in a high-powered blender and combine until really smooth. You need to let it blend until the oil starts to emulsify the mixture and it becomes very creamy.
- Heat the sauce over the stove in a small sauce pan for a few minutes to warm just before serving. If you overheat it, it will thicken too much. If that happens just add a bit more water or milk to thin it out.
- For the benny, cut the brick of smoked tofu into quarters. Heat a non-stick pan or cast iron skillet over medium heat, add the coconut oil and fry the smoked tofu on either side until lightly browned or crisp and heated through.
- Remove the tofu from the pan and add the spinach. Sauté it for a few minutes until wilted and cooked through, but still bright green in color.
THE PERFECT TOFU SCRAMBLE - HOT FOR FOOD BY LAUREN TOYOTA
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4.1/5 (11)Category BreakfastCuisine AmericanTotal Time 49 mins
- Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water.
- Add coconut oil to a nonstick pan or cast iron skillet over medium heat and fry shallot for about 1 minute, until soft.
- Crumble the tofu by hand into small pieces into the frying pan. Heat and fry together for another 2 to 3 minutes, then start adding in the spices, sea salt, and nutritional yeast. Cook for another 4 minutes until most of the liquid is absorbed and you're starting to see some browning on the tofu.
- Add nondairy milk and cook for another 2 minutes. During these last couple of minutes add ground pepper and green onion if you like.
10 SILKEN TOFU RECIPES - ONE GREEN PLANET
From onegreenplanet.org
Author Holly Woodbury
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- Silken Tofu Shakshuka. Shakshuka is one of those breakfast recipes that has steadily gained popularity in the last couple of years, but anyone who’s enjoyed a North African or Middle Eastern breakfast will be familiar with its rich and tangy flavors.
- Silken Tofu Chocolate Smoothie Bowl. The base of this Silken Tofu Chocolate Smoothie Bowl by Katja Meier is over-ripe frozen bananas. They have the perfect sweetness and consistency.
- Low-Fat Silken Tofu Omelet. Get your protein to power you throughout your day with this Low-Fat Silken Tofu Omelet by Veronica Grace! Fill it with your toppings of choice and make it your own.
- Sundubu Jjigae: Korean Spicy Stew With Silky Tofu. This hearty Sundubu Jjigae: Korean Spicy Stew With Silky Tofu by Camille David is chalked full of tasty vegetables and a rich blend of spices that make it mouthwateringly good.
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4.3/5 (32)Total Time 9 hrs 40 minsCategory DessertCalories 293 per serving
- Preheat oven to 350°F. Toast pecans and oats on a baking sheet until golden and fragrant, 10-15 minutes. Let cool completely.
- Add cooled toasted pecans and oats, coconut sugar, coconut oil, cinnamon and salt in a food processor and pulse until pecans and oats are the size of graham cracker crumbs and the mixture looks like wet sand. Don't over process. Prep a 9-inch pie plate by spraying with cooking spray or rubbing with coconut oil. Press mixture into bottom and up sides of the pie plate. Bake in pre-heated oven for 20-25 minutes. Let crust cool completely on a wire rack.
- To make the filling, use a high powered blender or food processor and blend pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt until completely smooth, scraping down the sides of the blender or bowl as needed.
- Pour the filling into cooled pie shell and bake pumpkin pie for 40 minutes. It should be set around the edges but still jiggly in the center. It will set as it cools. Let cool completely on a rack before transferring to the fridge to chill for at least 3 hours, preferably overnight. Slice and serve cold with coconut milk whipped cream on top.
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4.8/5 (5)Calories 174 per servingCategory Breakfast, Salad, Side Dish
- Take a tight but tall container and add the soaked cashews, the nutritional yeast, the dairy-free milk, the chopped onion, the nutritional yeast, the fresh lemon juice, the mustard, and the spices and blend them with a hand blender until smooth and creamy.
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From veganricha.com
5/5 (6)Total Time 53 minsCategory Breakfast, BrunchCalories 119 per serving
- In 8x7 inch or similar size baking dish, add oil, and spread and add mushrooms, onions, thyme, and salt, and toss well. (Add in a few drops of liquid smoke or mix in some vegan bacon here if you wish ). then put it in the oven at 350 degrees F for 6-8 minutes.
- Meanwhile, make your egg mix by blending all the ingredients from tofu up to water until smooth.
- Remove the baking dish from the oven, then add in the bread, spinach, and peppers, and drizzle the egg sauce all over ,and lightly toss to coat. Even out with a spatula, and bake again for 25-30 minutes, or until the mixture is set in the middle.
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From minimalistbaker.com
4.3/5 (55)Total Time 30 minsCategory BreakfastCalories 232 per serving
- Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.
- Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.
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From kathysvegankitchen.com
4.8/5 (5)Total Time 30 minsCategory SaladsCalories 195 per serving
- Place a single layer of tofu cubes on a baking sheet lined with a silicone baking mat, parchment paper, or use a crisper pan.
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