Amazing Tofu Scramble Recipes

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AMAZING TOFU SCRAMBLE



Amazing Tofu Scramble image

This is the ultimate, healthy breakfast powerhouse! Your arteries will thank you! Watch our 5-minute cooking demo of this recipe above.

Provided by EatPlant-Based.com

Categories     Breakfasts

Time 25m

Number Of Ingredients 10

1 package extra firm tofu, crumbled, frozen, then defrost to increase firmness
veggie broth for sauteing
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup mushrooms, diced
1-2 teaspoons ground tumeric
1 teaspoon Braggs Amino or soy sauce
1 teaspoon nutritional yeast
1 handful spinach leaves
1/4 teaspoon sea salt, optional

Steps:

  • NOTE: Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling or even for skewering with kabobs. Watch the 5-minute video to see how it changes the texture and firmness.
  • Drain water from tofu and gently squeeze water out over a bowl or sink. Crumble tofu into a bowl and set aside.
  • Dice mushrooms, onions, and bell pepper. Any color--red, yellow, orange, green--can be used. Sometimes I even use diced cherry tomatoes instead.
  • In frying pan, saute onion, red pepper, and mushrooms in approximately 2 Tbsp. veggie broth or water for approximately 3-4 minutes.
  • Add crumbed tofu to pan with veggies.
  • Add turmeric, nutritional yeast, Bragg's aminos, and tofu. Sauté for about 3 minutes. If additional liquid is needed, use another 1-3 Tbsp. of veggie broth.
  • If using cherry tomatoes instead of red bell pepper, add tomatoes now. They don't require any sauteing like pepper does.
  • Add baby spinach, cover pan with lid, and allow leaves to wilt, approximately 2 minutes
  • Remove from heat and serve with toast, grits, or fruit.
  • This is also delicious served as a breakfast burrito in a wrap.

Nutrition Facts : Calories 87 calories, Fat 2 grams fat, Fiber 3 grams fiber, Protein 7 grams protein

TOFU SCRAMBLE RECIPE BY TASTY



Tofu Scramble Recipe by Tasty image

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

16 oz tofu
1 bell pepper
½ onion
2 teaspoons oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon turmeric
1 tablespoon lemon juice

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

TOFU SCRAMBLE



Tofu Scramble image

This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don't skip the splash of water - it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.

Provided by Ali Slagle

Categories     beans, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 (14-ounce) block firm or extra-firm tofu
1 tablespoon low-sodium soy sauce or tamari
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons canola oil
2 scallions, trimmed and thinly sliced

Steps:

  • Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
  • In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
  • Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
  • Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.

SOFT TOFU SCRAMBLE



Soft Tofu Scramble image

The BEST soft tofu scramble. This easy vegan scramble is soft (no dry "eggs" here) and made with just a few ingredients!

Provided by Nourished by Caroline

Categories     Breakfast

Time 15m

Number Of Ingredients 7

1 tablespoon olive oil
1 block (350-450g) medium-firm tofu, (drained)
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt, (more or less to taste)
Pepper to taste

Steps:

  • Heat oil in a large non-stick skillet. Crumble the tofu and transfer to the skillet.
  • Stir in the nutritional yeast, garlic powder, turmeric and salt.
  • Cook for 8-10 minutes or until you have a soft scramble. If the scramble is getting dry, add water, 1 tablespoon at a time.
  • Sprinkle with pepper. Serve immediately or store the leftovers in an airtight container in the fridge for up to 3 days.

THE BEST TOFU SCRAMBLE



The Best Tofu Scramble image

Learn the secrets to making perfect tofu scramble with this recipe that turns out eggy, soft and delicious every time! The perfect vegan alternative to scrambled eggs made in 15 minutes with just 8 ingredients.

Provided by Lisa Kitahara

Categories     breakfast

Time 15m

Yield 2 servings

Number Of Ingredients 11

1/3 cup nondairy milk (83ml // or water)
2 tbsp cashew butter (32g // or tahini)
1 tbsp nutritional yeast (8g)
1 tsp miso paste (5g // or 1/2 tsp vegetable boullion)
1/4 tsp turmeric
1/2 tsp black salt
1 tsp garlic powder, optional
1/2 tsp onion powder, optional
salt & pepper to taste
1/2 block soft tofu (200g)
1/2 block firm tofu (200g)

Steps:

  • Add all the eggy sauce ingredients into a blender and blend until smooth. Alternatively, you can whisk all the ingredients into a bowl until combined.
  • Heat a pan over medium high heat. Crumble the firm tofu into the pan and then use a wooden spatula and move it to one side of the pan. Add in the soft tofu and use the wooden spatula to cut through the soft tofu. Do not over cut or as you mix it, it will become too mushy.
  • Pour in the eggy sauce and then slowly start mixing the soft tofu with the firm tofu with wooden spatula until combined. Cook without stirring for about 3-5 minutes. Give a piece of the tofu a taste and add some salt if desired. Continue to cook and stir every 1 minute until liquid is evaporated to the consistency you like (about 6-8 minutes).
  • Serve immediately and garnish with spring onions and pepper.

Nutrition Facts : ServingSize 1 serving, Calories 230, Sugar 1.7g, Sodium 731mg, Fat 13g, SaturatedFat 1.8g, UnsaturatedFat 3g, Carbohydrate 6.4g, Fiber 1.2g, Protein 24.7g

SPICY TOFU SCRAMBLE



Spicy Tofu Scramble image

Packed with protein and flavor, the perfect way to start your day. Eat as is, spread over multigrain toast, or wrapped up in a multigrain tortilla.

Provided by unsightly

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 45m

Yield 2

Number Of Ingredients 12

1 (15 ounce) container extra-firm tofu, drained
1 teaspoon olive oil
2 cloves garlic, minced
¾ cup sliced mushrooms
3 scallions, thinly sliced
1 jalapeno pepper, seeded and sliced into 1/4-inch slices
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup grape tomatoes
3 ½ tablespoons chopped fresh cilantro, or to taste
1 ounce crumbled queso fresco

Steps:

  • Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.
  • Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.
  • Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro; cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates; sprinkle queso fresco on top. Garnish with the remaining cilantro.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 10.9 g, Cholesterol 4.5 mg, Fat 14.1 g, Fiber 2.4 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 1005.1 mg, Sugar 2.1 g

TOFU SCRAMBLE WRAPS



Tofu Scramble Wraps image

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

2 cups peeled and chopped sweet potatoes
½ cup chopped onion
½ cup chopped green bell pepper
1 medium lime, juiced
1 tablespoon coconut aminos
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 (14 ounce) package extra-firm tofu, drained
1 tablespoon nutritional yeast
1 tablespoon coconut aminos
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch black salt
1 tablespoon water, or more if needed
4 ounces seitan, cut into chunks
1 small tomato, chopped
2 small avocados, diced
4 (8 inch) flour tortillas

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

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