Tofu Scramble Hash Browns Recipes
TOFU SCRAMBLE RECIPE BY TASTY
Here's what you need: tofu, bell pepper, onion, oil, salt, black pepper, onion powder, garlic powder, turmeric, lemon juice
Provided by Swasti Shukla
Categories Breakfast
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 141 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 12 grams, Sugar 4 grams
TOFU SCRAMBLE WRAPS
Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if you aren't vegan, or vegetarian even, the flavors that pop out of this sandwich will make you fall in love with breakfast all over again. Fluffy tofu, sweet potatoes, creamy avocado, and slightly spicy green chili tops it all off. You won't want to pass on breakfast this morning. Top with green chili sauce.
Provided by The Vegan Red Princess
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
- Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
- Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
- While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
- Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
- Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 60.9 g, Fat 20.9 g, Fiber 12.6 g, Protein 24.8 g, SaturatedFat 3.4 g, Sodium 512.6 mg, Sugar 6.1 g
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