EASY TOFU SCRAMBLE
This easy tofu scramble has the same texture as scrambled eggs, but it's 100% plant based! It's a vegan breakfast idea you'll want to make again and again.
Provided by Sonja Overhiser
Categories Breakfast
Time 10m
Number Of Ingredients 11
Steps:
- Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into bite-sized irregular shaped pieces. (It might be a little cold on your hands: don't worry, it should only take a few seconds!) Stir in the olive oil, turmeric, salt and pepper.
- Add the cumin and garlic powder to a dry skillet. Cook on medium heat for 1 minute until fragrant. Stir in the tofu and increase the heat to medium high. Cook for 5 minutes, stirring occasionally, until heated through and starting to lightly brown. Remove the heat and place it on the serving plates. Serve with toast, veggie saute (below), or if you want to get fancy, vegan bacon.
- Meanwhile, thinly slice the onion. Thinly slice the bell pepper. Heat the olive oil in a separate large skillet over medium high heat. When hot, add the onion and peppers. Cook 4 to 6 minutes until just starting to brown, stirring occasionally. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove from the heat and serve alongside the tofu scramble.
Nutrition Facts : Calories 304 calories, Sugar 1.7 g, Sodium 22.1 mg, Fat 25.6 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 6.6 g, Fiber 2.6 g, Protein 14.2 g, Cholesterol 0 mg
EASIEST BREAKFAST TOFU SCRAMBLE RECIPE
This super easy breakfast tofu scramble recipe is everything you want it to be: delicious, ready in 10 minutes, and satiating! This recipe is with just 6 ingredients and is 100% vegan!
Provided by Aly Michell
Categories Breakfast
Time 10m
Number Of Ingredients 7
Steps:
- Drain the excess water from tofu. Crumble tofu with your hands or with a fork. Set a pan over high heat. Add vegan butter.
- Once vegan butter had melted, transfer the crumbled tofu pieces directly to the pan. Cook tofu for 3 minutes.
- Next, add the nutritional yeast, turmeric powder, garlic powder, and salt to the tofu. Stir tofu and seasonings all together. Cook for another 6-8 minutes.
- Add salt and pepper. Serve.
Nutrition Facts : Calories 85 kcal, ServingSize 1 -Serving, Carbohydrate 3 g, Protein 9 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
EASY VEGAN TOFU SCRAMBLE
Steps:
- Gather the ingredients.
- Prepare the tofu. Like most tofu recipes, the scramble will taste best by pressing the tofu first.
- Slice the tofu into approximately 1-inch cubes once it has been well pressed.
- Crumble the tofu slightly using either hands or a fork to get the right consistency for a scramble.
- Heat the oil or margarine in a large skillet or frying pan and sauté the chopped onion, pepper, and crumbled tofu for 3 to 5 minutes, stirring frequently.
- Add the garlic powder, onion powder, and soy sauce and reduce the heat down to medium. Allow tofu to cook 5 to 7 more minutes, stirring frequently and adding a bit more oil if needed.
- Add the nutritional yeast and stir to combine, making sure the tofu is well coated.
- Serve just as it is, top it off with salsa, wrap it up in a warmed flour tortilla with a bit of salsa for a breakfast burrito, or top with soy or dairy cheese.
Nutrition Facts : Calories 382 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 28 g, SaturatedFat 3 g, Sodium 456 mg, Sugar 5 g, Fat 27 g, ServingSize 2 servings, UnsaturatedFat 0 g
VEGAN TOFU SCRAMBLE BREAKFAST SANDWICHES
These protein-packed breakfast sandwiches are sure to leave you with a happy belly and a smile on your face! Enjoy with a few dashes of your favorite hot sauce!
Provided by Leslie Lopez
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 40m
Yield 5
Number Of Ingredients 16
Steps:
- Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
- Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.
Nutrition Facts : Calories 337 calories, Carbohydrate 33.3 g, Fat 18.4 g, Fiber 6 g, Protein 12.4 g, SaturatedFat 2.9 g, Sodium 660.5 mg, Sugar 3.2 g
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!
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.
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