Scrambled Tofu On Toast Recipes

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SCRAMBLED TOFU



Scrambled Tofu image

This is a wonderful vegetarian dish with a great flavor. The cheese can be omitted, and other vegetables such as green peppers or mushrooms can be added. It's great served with hot bran muffins.

Provided by LKAUMANS

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 bunch green onions, chopped
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 ounce) package firm silken tofu, drained and mashed
ground turmeric to taste
salt and pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 11.5 g, Fiber 2.4 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 305.8 mg, Sugar 5 g

THE BEST TOFU SCRAMBLE



The Best Tofu Scramble image

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

One 16-ounce block soft tofu, drained
1/2 teaspoon Indian black salt
1/8 teaspoon ground turmeric
1 tablespoon vegan butter
Kosher salt and freshly ground black pepper
2 slices bread
1/4 cup shredded vegan Cheddar-style cheese (about 2 ounces)

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.

SCRAMBLED TOFU ON TOAST



Scrambled Tofu on Toast image

Tofu is a wonderfully versatile food! I make tofu "egg salad" fairly often, and it's delicious. So scrambled tofu on toast makes perfect sense to me. :)

Provided by Julesong

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

10 ounces plain firm tofu
1 tablespoon vegetable oil, plus
1 tablespoon butter
1 teaspoon turmeric
2 teaspoons chopped herbs, of your preference: basil, chives, parsley
salt & pepper
4 slices buttermilk, potato, or whole wheat bread, toasted, spread with butter

Steps:

  • Crumble the tofu and fry it in the vegetable oil and butter until evenly cooked.
  • Add the turmeric, herbs, and salt and pepper to taste. Saute a further few minutes.
  • Serve on crispy wholemeal toast spread with butter.
  • This is the basic recipe... you can also add grated cheese, fried mushrooms, sweet or hot peppers, onions, garlic, or anything you like to this mixture to make it to your taste! Experiment and enjoy!

Nutrition Facts : Calories 352.7, Fat 21, SaturatedFat 6.3, Cholesterol 15.3, Sodium 353.6, Carbohydrate 28.9, Fiber 5.4, Sugar 4, Protein 17.3

DELICIOUS SCRAMBLED TOFU



Delicious Scrambled Tofu image

I adapted this from a friend's recipe. My family requests this a lot for breakfast. Tastes great on toast or by itself. I LOVE avocado and find it tastes great sliced on toast with the scrambled tofu.

Provided by Enjolinfam

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb firm tofu
1 tablespoon soy sauce (I use the healthier BRAGG liquid aminos)
1 tablespoon onion powder or 2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon turmeric
1 tablespoon italian seasoning
1 green bell pepper, chopped
1 -2 tomatoes, chopped
1 tablespoon canned green chilies (optional) or 2 tablespoons dried green pimientos (optional)
black salt, to taste (this sulferic salt is optional but makes a huge difference in making the tofu taste more like eggs,)

Steps:

  • Crumble tofu with hands.
  • In a skillet mix tofu and everything except the tomatoes together well. Heat for 5 to 8 minutes.
  • Add the tomatoes and then continue heating until thoroughly heated (about 5 to 8 minutes more.

Nutrition Facts : Calories 66.7, Fat 3.2, SaturatedFat 0.7, Sodium 372.7, Carbohydrate 4.2, Fiber 1.4, Sugar 1.9, Protein 7

TOFU SCRAMBLE



Tofu scramble image

Try our vegan spiced tofu with cherry tomatoes for an egg-free take on scramble on toast. Perfect for breakfast, served on rye bread

Provided by Good Food team

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 10

1 tbsp olive oil
1 small onion , finely sliced
1 large garlic clove , crushed
½ tsp turmeric
1 tsp ground cumin
½ tsp sweet smoked paprika
280g extra firm tofu
100g cherry tomatoes , halved
½ small bunch parsley , chopped
rye bread , to serve, (optional)

Steps:

  • Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
  • Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

Nutrition Facts : Calories 225 calories, Fat 14 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.1 milligram of sodium

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