Two Step Tasty Tofu Scramble Recipes

FIESTA TOFU SCRAMBLE RECIPE BY TASTY

Steps:

• Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the bell pepper, jalapeño, and red onion. Season with salt. Sauté for 2 minutes, until the vegetables start to sweat.
• Crumble the tofu into the pan and stir to break up. Add the turmeric, garlic powder, onion powder, and pepper and stir to combine. Make sure the turmeric evenly coats the tofu to give it an egg-like color.
• Serve hot with cilantro, sliced avocado, and lime wedges.
• Enjoy!

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!

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!

SPICY TOFU SCRAMBLE

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.
• Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.
• Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro; cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates; sprinkle queso fresco on top. Garnish with the remaining cilantro.

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.

DELICIOUS SCRAMBLED TOFU

Steps:

• Crumble tofu with hands.
• In a skillet mix tofu and everything except the tomatoes together well. Heat for 5 to 8 minutes.
• Add the tomatoes and then continue heating until thoroughly heated (about 5 to 8 minutes more.

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.

TWO STEP TASTY TOFU SCRAMBLE

Steps:

• Heat oil and add salt, red chilli powder, onions, celery and tomatoes.
• Saute on medium heat for 3 minutes.
• Add tofu and cook on low heat for 8 minutes.
• Stir very gently.
• Serve with rice, pasta or pita/Indian breads!
• Optional: You can sprinkle one tsp.
• of Garam Masala in the end to make it more aromatic.