Tofuscramblewithsoyrizo Recipes

TOFU SCRAMBLE WITH SOYRIZO

Steps:

• Crumble the tofu into large pieces. Remove the soyrizo from its clear wrapper and mix one of the sausages with the tofu. I found one link is plenty here.
• Chop up the onion and bell pepper and saute it with the tofu/soyrizo mixture for about 5 minutes. Stir this frequently as it may stick and add a bit more oil if you want.
• Warm your tortilla if using and then spread the tofu/soyrizo mixture on the tortilla. Fold up and enjoy.
• You can also wrap the tortillas up in tin foil and keep warm, this will soften the tortilla.
• Serve with your favorite salsa.
• Ole!

THE BEST TOFU SCRAMBLE

Steps:

• In a large saucepan on medium-high heat, saute the onions in oil until translucent.
• In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
• Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
• Toss with tomatoes and serve immediately.

TASTY TOFU VEGGIE SCRAMBLE

Steps:

• In a medium bowl, crumble the tofu and add nutritional yeast, turmeric, garlic powder, and soy sauce and stir to mix (mashing with a fork helps incorporate all the flavors into the tofu). Set aside.
• Add just enough of the broth (set the rest aside) to cover the bottom of a large skillet and heat for one minute over medium heat. Add the tofu mixture and peppers, onions, mushrooms. Cook for 5-8 minutes or until vegetables reach desired tenderness, adding more vegetable broth as needed. If using garbanzo bean flour, add in just at the end to thicken up any excess liquid and add some creaminess to the scramble.

TOFU SCRAMBLE WITH FRESH HERBS

Steps:

• Cut tofu block in half horizontally, then cut in half lengthwise, keeping block intact.
• One at a time, take a piece of tofu in your hand.
• Holding it over sink, squeeze tofu gently but firmly until it crumbles slightly and water drips out.
• When about half the moisture has been removed, place tofu in bowl.
• Repeat until all tofu has been squeezed.
• In nonstick skillet, heat oil over medium-high heat.
• Add scallions.
• Stir just until they sizzle, 30 seconds.
• Add turmeric, salt and tofu.
• Stir with wooden spoon, breaking up tofu, until it is evenly golden and moist, about 1 minute.
• Mix in basil, chives, dill and parsley.
• Stir gently until tofu looks like well-set scrambled eggs, about 1 minute.
• Serve immediately.
• Salt and pepper to taste.
• Enjoy!