Spicy Tofu Crumbles Recipes

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SPICY TOFU CRUMBLES



Spicy Tofu Crumbles image

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Provided by Claire Saffitz

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1 pound extra-firm tofu, sliced 3/4 inch thick
2 tablespoons vegetable oil
1 Fresno chile, thinly sliced
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons Sriracha or gochujang (Korean hot pepper paste)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon finely grated fresh ginger

Steps:

  • Arrange tofu slices in a single layer on a paper towel-lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to expel excess liquid.
  • Heat vegetable oil in a large skillet, preferably cast iron. Cook tofu, turning once, until browned, 7-10 minutes total. Transfer to a plate and let cool.
  • Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.
  • Crumble tofu into small pieces and add to bowl; toss to combine.
  • Crumbles can be made 5 days ahead. Cover and chill.

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

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