Tofu Scramble With Hollandaise Sauce Recipes

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!

TOFU SCRAMBLE

Steps:

• Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
• In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
• Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
• Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.

SPICY TOFU SCRAMBLE RECIPE WITH MUSHROOMS AND BELL PEPPERS

Steps:

• Gather the ingredients.
• In a large skillet, heat the olive oil and sauté the onion and garlic for 3 to 5 minutes, until onions are slightly soft.
• Add soy sauce, tofu, bell pepper, mushrooms, green onions, tomatoes, ginger, chili powder, and cayenne pepper. Add hot sauce to taste.
• Stirring frequently, sauté for another 6 to 8 minutes, until the veggies are done and the tofu is lightly fried. Add a dash of salt and pepper, to taste.
• Wrap in a flour tortilla or serve plain. Enjoy!

TOFU SCRAMBLE WITH HOLLANDAISE SAUCE

Steps:

• -----------TofuScramble-----------.
• Drizzle enough oil to cover bottom of fry pan.
• Heat over medium heat and add onion, bell pepper and tofu.
• Cook, stirring frequently, until tofu loses most of it's moisture.
• Add the rest of the ingredients and turn the heat up a little.
• Continue cooking until mixture resembles scrambled eggs.
• ---------HollandaiseSauce----------.
• Put nutritional yeast flakes, flour, soy milk, paprika and salt in a saucepan and whisk over medium heat until mixture thickens and bubbles.
• Cook for one more minute after you see it start bubbling.
• Remove from heat and add margarine and mustard.
• Whisk together until margarine is incorporated.
• Drizzle over tofu scramble and serve.

SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE

Steps:

• Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
• Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

TOFU SCRAMBLE

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.

TOFU SCRAMBLE WRAPS

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.