Vegan Chili Cheese Tofu Scramble Recipes
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!
Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 g, Sodium 423 mg, Fat 15 g, ServingSize 2 to 3 servings, UnsaturatedFat 11 g
VEGAN TOFU SCRAMBLE RECIPE
This dish looks and tastes so much like true scrambled eggs, it's hard to remember that it's egg-free. It's thanks to the soft, yielding nature of tofu that allows it to imitate the custardy texture of scrambled eggs. And the bland nature that enables it to harmonize so well with just about any mix of spices or seasonings you can think of.
Provided by Alice Mesa
Time 35m
Number Of Ingredients 18
Steps:
- Transfer the oil to a large non-stick skillet.
- Place over medium-high heat until oil shimmers.
- Add onion. Cook, stirring frequently, until onion turns translucent, about 3 minutes.
- Add garlic. Cook, stirring frequently, another 30 seconds.
- Add mushrooms, bell pepper, zucchini, and vegan sausage.
- Cook, stirring frequently, until the liquid from the mushrooms cooks off and the zucchini starts to soften about 3 minutes.
- Add tofu.
- Use your spatula to break down into small chunks and cook, stirring to mix, about 5 minutes.
- Add turmeric, chili powder, nutritional yeast, onion powder, garlic powder, salt, smoked paprika, Kala namak salt, and cayenne pepper.
- Cook, stirring to mix, about 3 minutes.
- Remove from heat.
- Add vegan cheese. Stir to mix until cheese melts completely.
- Serve immediately.
- Enjoy as-is, or garnished with cilantro, avocado, and vegan sour cream (highly recommended)!
VEGAN CHILI-CHEESE TOFU SCRAMBLE
Canned chili, homemade coconut milk queso, and tofu come together in a delicious vegan scramble your whole family will love!
Provided by Missy Jones
Categories Everyday Cooking Vegan Breakfast and Brunch
Time 45m
Yield 4
Number Of Ingredients 22
Steps:
- Heat coconut milk in a saucepan to boiling and simmer until smooth, about 5 minutes.
- Combine nutritional yeast, cornstarch, cilantro, salt, paprika, turmeric, cumin, garlic powder, onion powder, and cayenne powder in a bowl. Add 1/2 cup of hot coconut milk and stir until smooth. Slowly add mixture back to the saucepan, whisking the whole time. Bring to a boil and cook for about 5 minutes. Stir in vinegar and liquid smoke. Cook queso until thick, 5 to 10 minutes more. Set aside.
- Heat oil in a nonstick pan over medium-high heat. Add tofu and cook until liquid is released, about 5 minutes. Add nutritional yeast and turmeric. Cook, stirring frequently, until tofu is completely yellow and piping hot, 5 to 7 minutes. Quickly stir in chili.
- Top each serving with a portion of queso, avocado, cherry tomatoes, and cilantro. Season to taste with salt and black pepper.
Nutrition Facts : Calories 713.7 calories, Carbohydrate 28.8 g, Fat 62.7 g, Fiber 10.6 g, Protein 21.6 g, SaturatedFat 40 g, Sodium 1013.7 mg, Sugar 1.7 g
VEGAN TOFU SCRAMBLE BREAKFAST SANDWICHES
These protein-packed breakfast sandwiches are sure to leave you with a happy belly and a smile on your face! Enjoy with a few dashes of your favorite hot sauce!
Provided by Leslie Lopez
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 40m
Yield 5
Number Of Ingredients 16
Steps:
- Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
- Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.
Nutrition Facts : Calories 337 calories, Carbohydrate 33.3 g, Fat 18.4 g, Fiber 6 g, Protein 12.4 g, SaturatedFat 2.9 g, Sodium 660.5 mg, Sugar 3.2 g
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