TOFU EGG BREAKFAST SCRAMBLE
This is a great protein loaded breakfast dish that works well on its own with toast or as filler for a wrap.
Number Of Ingredients 7
Steps:
- Whisk the eggs, salt and pepper together well in a mixing bowl and set aside.
- Preheat a medium or small fry pan on medium heat. Add the butter and once melted add the onion and tofu. Sauté, breaking the tofu into small pieces until everything is lightly browned all over.
- Add the garlic and sauté for 2 minutes more and then add the spinach. After spinach has wilted (about 30 seconds) add the egg.
- Using a spatula stir the eggs until they are cooked through and then serve with your favourite breakfast accompaniments.
TOFU "EGG" BREAKFAST SANDWICH RECIPE BY TASTY
Here's what you need: olive oil, tofu, soy sauce, garlic powder, turmeric, vegan mayonnaise, ketchup, hashbrowns, ciabatta rolls, sliced tomato, sliced avocado
Provided by Rachel Gaewski
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Remove tofu from package and drain. Wrap the tofu in paper towels and cover with a couple heavy books. Let sit for 10 to 15 minutes to remove excess water.
- Cut tofu in half, reserving one half for a future recipe. Slice into 4 rectangles.
- Add olive oil to pan over medium heat. Add the tofu rectangles, 1 tablespoon soy sauce, ¼ teaspoon garlic powder, and ⅛ teaspoon turmeric, and let brown for 3 to 4 minutes before flipping over. Repeat on other side with other half of seasonings.
- When both sides are browned, transfer tofu to plate.
- To make sauce, combine vegan mayo and ketchup in small bowl.
- Assemble sandwiches by coating ciabatta roll with sauce, then stack on 1 hashbrown, tofu "eggs" sliced tomato and sliced avocado. Repeat with remaining ingredients.
- Enjoy!
VEGAN TOFU "EGGS"
Scrambled tofu "eggs"... yes, please! If you have recently started a vegan diet and are missing a comforting breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with your favorite veggies to make a delicious breakfast scramble.
Provided by Plant Based Life
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Generously spray a skillet with olive oil cooking spray and heat over medium heat. Add tofu, using your hands to crumble the block into smaller pieces; cook for 4 minutes.
- Stir in nutritional yeast, 1/2 teaspoon salt, garlic powder, and turmeric. Cook until seasonings have been incorporated, breaking tofu apart with a spatula to desired consistency, about 1 minute. Stir in almond milk and cook until absorbed, about 2 minutes. Season with salt and pepper and serve warm.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 6.1 g, Fat 10.1 g, Fiber 3.2 g, Protein 19 g, SaturatedFat 1.4 g, Sodium 351.1 mg, Sugar 0.3 g
TOFU AND EGG
Make and share this Tofu and Egg recipe from Food.com.
Provided by almost.asleep
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare sauce with soy sauce, rice wine, sesame oil with a bit of the garlic and ginger.
- In a hot pan add the oil.
- Stir fry most of the garlic and ginger (saving a little for the sauce) for about 10 seconds.
- Add tofu and stir gently for about 1 minute.
- Make a space in the middle of pan and drop one egg in and mix enough to break the yolk and let cook for about 30 seconds before stirring gently into the tofu.
- Add mushrooms and genly stir into egg and tofu for about 30 seconds.
- Add Sauce mixture and gently stir fry for about 1 minute.
- Remove to serving dish.
- Serve with white Jasmine rice.
- PS: To thicken sauce add 1 tablespoon corn starch (dissolved in water) to warm sauce and stir for about 30 seconds before removing to serving dish.
Nutrition Facts : Calories 231.4, Fat 15.2, SaturatedFat 2.9, Cholesterol 52.9, Sodium 3049.4, Carbohydrate 7.7, Fiber 1.8, Sugar 2, Protein 17.4
SCRAMBLED EGG WITH TOFU
Even when you are cooking for one, it's worth taking a few minutes to make a hot, protein-rich breakfast. By stretching an egg with a little tofu, you reduce the cholesterol and saturated fat. Try tucking it into a whole-wheat pita pocket for a simple and satisfying breakfast sandwich-and a healthful alternative to fast-food fare.
Provided by Patsy Jamieson
Categories Diabetic Egg Breakfast Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Blend egg, tarragon, hot sauce, salt and pepper in a small bowl with a fork. Heat oil in a small nonstick skillet over medium-low heat. Add tofu and cook, stirring, until warmed through, 20 to 30 seconds. Add egg mixture and stir until the egg is set, but still creamy, 20 to 30 seconds. Serve immediately.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 1.8 g, Cholesterol 186 mg, Fat 10.5 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 2.2 g, Sodium 231.1 mg, Sugar 0.2 g
EGG-FRIED TOFU
Another simple, quick, and tasty tofu recipe taught to me by my wife, who is Korean. The dipping sauce described is quite spicy, so temper the ingredients to your taste. Eat with chopsticks.
Provided by CCA
Categories World Cuisine Recipes Asian
Time 21m
Yield 2
Number Of Ingredients 10
Steps:
- Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
- Heat vegetable oil in a large, deep saucepan over medium heat.
- Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
- Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 13.8 g, Cholesterol 93 mg, Fat 23.2 g, Fiber 3.4 g, Protein 24.7 g, SaturatedFat 4.2 g, Sodium 2630.5 mg, Sugar 7.1 g
TOFU EGG SCRAMBLE WITH AVOCADO
Start your day with this protein-packed plate and you won't reach for sweet snacks before lunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- In a large nonstick skillet, heat oil over medium-high. Crumble tofu into skillet. Sprinkle with turmeric, if using; season with salt and pepper. Cook, stirring occasionally, until tofu is dry, 3 to 4 minutes.
- Reduce heat to medium-low. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Divide between two plates; top with avocado and tomatoes. Serve with toast, if desired.
TOFU AND TOMATO EGG DROP SOUP
This soup offers the same sweet, tangy and savory flavor profile of the beloved Chinese dish stir-fried tomato and egg. Like the stir-fry, this tomato soup is on the sweet side, with sharpness from the untraditional addition of ketchup. There are several ways to drop an egg: Beating the eggs lightly will result in both white and yellow swirls, while running a chopstick or wooden spoon through the egg as it cooks will produce long, willowy strands. This recipe calls for dropping the egg into the hot soup and leaving it, which will give you chunks. A tip: If you have a liquid measuring cup with a spout, beat the egg in that, as it will give you more control when pouring the egg into the hot liquid. If you want the soup spicy, top with chile oil or chile crisp.
Provided by Hetty McKinnon
Categories dinner, lunch, quick, weeknight, soups and stews, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
- Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
- Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
- When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
- Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.
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