Tofu With Preserved Eggs Recipes
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
PRESERVED EGGS WITH SILKEN TOFU
This is a classic Chinese recipe, and lots of variation exist. Traditionally it is topped with soy paste, but I love the slight sweetness of vegetarian oyster sauce. If you can find very fresh tofu from Asian market, it will give the dish even more flavor. Also try variation with pickled greens, scallions, or furikake. It can be eaten as a cold snack or a side dish.
Provided by zorgclyde
Categories Soy/Tofu
Time 3m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Drain the tofu and place it on the serving plate. Halve the egg lengthwise and place the pieces face-down on top of the tofu. Sprinkle the cilantro leaves on top of the tofu and egg.
- Drizzle generous amount of soy paste on top, and then drizzle just a dash of chili oil to taste.
Nutrition Facts : Calories 93.8, Fat 4.6, SaturatedFat 0.6, Sodium 9, Carbohydrate 5, Fiber 0.2, Sugar 2.2, Protein 8.2
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
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