Spicy Tofu Scramble With Yukon Gold Sweet Potato Home Fries Recipes

TOFU-POTATO SCRAMBLE

Steps:

• Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
• Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
• Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.

TOFU SCRAMBLE WITH YUKON GOLD AND SWEET POTATO HOME FRIES

Steps:

• 1. In a sauté pan, heat the olive oil and add the onion and peppers. Cook until softened, about 5 minutes.
• 2. In a small bowl, mix together the cumin, turmeric, coriander, chili powder, paprika, thyme, cayenne, salt, and pepper, and set aside.
• 3. Crumble the tofu into bite-sized pieces with a fork and add to the sauté pan. Sprinkle the spice mixture over the tofu to coat and sauté for about 5 minutes. Serve at once with the home fries.

SPICY TOFU SCRAMBLE WITH YUKON GOLD & SWEET POTATO HOME FRIES

Steps:

• 1. Mix the spices and seasonings together in a small bowl and set aside. 2. Heat the olive oil in a saute pan over medium heat and add the onions and peppers. Cook until softened, about 5 minutes. Add tofu and sprinkle to coat with the spice mixture. Saute for about 5 minutes. 3. Sprinkle fresh parsley and cilantro over the scramble and serve at once with salsa and home fries.

SPICY TOFU SCRAMBLE

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.

TOFU SCRAMBLE RECIPE BY TASTY

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!