Scrambled Tofu Mix Vegan Recipes

TOFU SCRAMBLE

Tofu Scramble image

Tofu scramble, a vegan alternative to scrambled eggs. It's so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!

Provided by Iosune

Categories Breakfast

Time 15m

Yield 2

Number Of Ingredients 4

Ingredients

8 ounces firm tofu (225 g)
1/4 tsp salt, see notes
1/4 tsp turmeric powder, see notes
1/8 tsp ground black pepper

Steps:

Chop the tofu and use a fork to crumble it into bite-sized pieces.
Add some oil to a frying pan and when it's hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
Serve your tofu scramble immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon, or vegan sausage as part of a vegan brunch. You can also serve it with vegan pancakes, vegan crepes, vegan banana bread, and coffee or juice.
Store leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months. On the other hand, you can also freeze your tofu scrambled eggs after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won't change. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

Nutrition Facts : ServingSize 1/2 of the recipe, Calories 80 calories, Sugar 0.7 g, Sodium 248 mg, Fat 4.7 g, SaturatedFat 1 g, Carbohydrate 2.1 g, Fiber 1.1 g, Protein 9.3 g

SCRAMBLED TOFU MIX (VEGAN)

Scrambled Tofu Mix (Vegan) image

This is inspired by the "Tofu Scrambler Seasoning Mix" by Fantastic Foods (but with a lot more flavor and no wheat). 1 batch will season 7 boxes of extra-firm silken tofu, each of which will serve 2-4 hungry breakfast eaters, depending on what else you serve with it. Keep on hand for an easy Sunday brunch; Perfect for camping; In a pretty jar, it makes a nice gift for anybody who can't eat eggs (vegans, people with high cholesterol, etc).

Provided by Prose

Categories Breakfast

Time 5m

Yield 28 serving(s)

Number Of Ingredients 9

Ingredients

1 cup quick oats
1/2 cup nutritional yeast
2 tablespoons dried onion flakes
1 tablespoon mustard powder
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon crushed red pepper flakes (or more)
salt and pepper

Steps:

Mix all ingredients in an airtight jar or Ziploc bag.
To serve: Heat 1 tablespoon oil in a skillet. Crumble 1 12 oz. box of extra-firm silken tofu into a large bowl and mix in 1/4 cup (or more) Scrambled Tofu Mix. Mix until tofu is well coated, but do not mash the tofu too much. A plastic spatula works best. You want it to resemble the texture of scrambled eggs. Add to skillet and brown. Serve with salt, pepper, hot sauce, and extra nutritional yeast, if desired. Attach instructions to jar if giving as a gift.
You can add any veggies you like. Simply sautee them before adding the tofu mixture to the skillet or use cooked, leftover veggies.

VEGAN TOFU BREAKFAST SCRAMBLE RECIPE BY TASTY

Vegan Tofu Breakfast Scramble Recipe by Tasty image

Here's what you need: unsweetened plain almond milk, nutritional yeast, garlic, ground turmeric, kosher salt, extra firm tofu, olive oil, scallions, freshly ground black pepper, red bell pepper, kale, avocado, veggie breakfast sausage patties, La Brea Bakery® French Bread Loaf,

Provided by Kroger

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

⅓ cup unsweetened plain almond milk
2 tablespoons nutritional yeast
1 clove garlic, minced
¼ teaspoon ground turmeric
¾ teaspoon kosher salt, divided, plus more to taste
16 oz extra firm tofu, drained and patted dry
1 tablespoon olive oil
3 scallions, white and light green parts, diced
¼ teaspoon freshly ground black pepper
½ cup red bell pepper, diced
½ cup kale, chopped, stems removed
1 avocado, pitted, peeled, and thinly sliced
8 veggie breakfast sausage patties, cooked according to package
1 La Brea Bakery® French Bread Loaf,, sliced and toasted

Steps:

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and ½ teaspoon salt.
On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.
Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook for 1-2 minutes, until starting to soften. Add the tofu, remaining ¼ teaspoon salt, and the black pepper, and cook, stirring frequently, for about 5 minutes, until warmed through and some of the moisture has evaporated.
Reduce the heat to medium and stir in the almond milk mixture. Cook for 2 minutes, stirring frequently, until liquid starts to reduce. Add the red bell pepper and kale, and cook for 2-3 minutes, until the vegetables are tender.
Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.
Enjoy!

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Use firm tofu. There are different levels of firmness when it comes to tofu, but for the best tofu scramble, use firm tofu or extra-firm tofu. Avoid silken tofu because it will not crumble in the same way that a firmer tofu will.
Incorporate a carb. For a filling and tasty tofu scramble, incorporate a carbohydrate, such as diced or mashed sweet potatoes, which can also make the flavor profile more complex and satisfying.
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