Vegan Tofu Eggs Recipes
TOFU SCRAMBLE
Tofu scramble, a vegan alternative to scrambled eggs. It's so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!
Provided by Iosune
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Chop the tofu and use a fork to crumble it into bite-sized pieces.
- Add some oil to a frying pan and when it's hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
- Serve your tofu scramble immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon, or vegan sausage as part of a vegan brunch. You can also serve it with vegan pancakes, vegan crepes, vegan banana bread, and coffee or juice.
- Store leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months. On the other hand, you can also freeze your tofu scrambled eggs after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won't change. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 80 calories, Sugar 0.7 g, Sodium 248 mg, Fat 4.7 g, SaturatedFat 1 g, Carbohydrate 2.1 g, Fiber 1.1 g, Protein 9.3 g
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
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- Combine black salt, turmeric, tamari, nutritional yeast, water, and black pepper to make the eggy marinade. Add 2 slices of the tofu to the marinade and let sit for about 2-3 minutes before cooking.
- Preheat a pan to medium heat. Add oil and your marinated tofu (meanwhile replace the marinated tofu with cut tofu so it can absorb some of that eggy flavour). Cook for 2-3 minutes on each side until browned, while also cooking up the vegan bacon/sausage if using.
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- Put the tofu slices into the skillet and brown each side for a couple of minutes each. After one side has browned, add a sprinkling of black salt and freshly ground pepper, flip, and then sprinkle more on the other side. Flip one more time to seal in the spices. Serve with toast, veggie sausage, fruit, and/or hashbrowns.
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- Drain your tofu. If desired, you can wrap it in a clean kitchen towel and gently press out excess liquid.
- Cut tofu into roughly ½” thick slices. You can use a biscuit cutter if you want to make round patties for vegan egg muffins.
- Whisk together dry ingredients in a wide dish, and dip tofu slices to coat all sides thoroughly. (Optionally, you can let the tofu sit in the dish for a few extra minutes on each side. This will make for a thicker chickpea flour coating and a little extra flavor.)
- Heat about a tablespoon of oil or vegan butter in a skillet over medium heat. Fry the tofu for 3-5 minutes on each side, until golden brown. Try not to move the tofu too much while cooking; the chickpea coating can flake off in the pan if it’s handled too much.
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5/5 (9)Servings 4
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5/5 (9)Servings 4
- FIRST, MAKE THE YOLK: Get a large pot of water boiling and add your peeled and diced veggies. Boil for 15 minutes or until veggies are fork tender. Strain the veggies, reserving the water in a large bowl, and add them to a food processor. Add the remainder of the yolk ingredients to the food processor including 1/4 cup of the reserved water. Blend until smooth. Taste and adjust flavors as necessary.
- THEN, MAKE THE EGG WHITES: Drain your tofu and slice it into four 1/2-inch-thick rectangles*. Use the top of a wide-mouth mason jar or circular cookie cutter to cut the tofu into circles about the size of a fried egg. See notes for ideas on what to do with the scraps**.
- NEXT, STUFF THE EGGS: Load a [flavor injector|https://amzn.to/2ZV7E3P ] with the yolk mixture and carefully pierce the side of the tofu circle with it. You want the tip of the injector to reach just past the middle of the circle without piercing the other side. From here, what you’re trying to do is create a pocket for the yolk while keeping the injection site as small as possible. With that in mind, VERY carefully move the injector back and forth, making sure you keep it level. Tilt it to one side and repeat this back and forth motion, then tilt to the other and repeat again. Then, carefully inject the yolk into the tofu. Do this very slowly and stop as soon as you see a lump form in the tofu.
- NOW, COOK THE EGGS: Heat the coconut oil in a large cast iron skillet on medium heat and carefully add your eggs. Cook for about 5 minutes, until you see the sides start to brown. Then, sprinkle a generous amount of [kala namak|https://amzn.to/2OaN0qZ ], onion powder, and black pepper on top of each egg and carefully flip them. Cook for about 5 more minutes until that side's edges start to brown. Sprinkle the spices on this side and carefully flip again. Keep flipping until you have a nice egg-looking patty.
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From thegreenloot.com
5/5 (2)Published 2020-12-08Estimated Reading Time 6 mins
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From share-recipes.net
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