Vegan Tofu Scramble With Mushrooms 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 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
VEGAN TOFU SCRAMBLE WITH MUSHROOMS
Tofu scramble is one of my favorite breakfast items with a little toast and some fresh berries. You can add other vegetables to the tofu, but mushrooms are my favorite.
Provided by Lola
Categories Scrambled Eggs
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tofu and mushrooms and cook until tofu starts to brown, 8 to 10 minutes. Sir in soy sauce and parsley.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.4 g, Fat 12.9 g, Fiber 1 g, Protein 11.4 g, SaturatedFat 2 g, Sodium 236.9 mg, Sugar 1.7 g
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- Heat a pan and toss in the sliced mushrooms and diced bell pepper. Add a pinch of salt to help it lose the water.
- When the mushrooms lost most of their water and the bell pepper is soft move the vegetables to one side of the pan and add 1 teaspoon of canola oil on the empty side of the pan. Scramble the tofu in there with your hands or use a fork to do so.
- Add the turmeric powder, ground pepper, and kala namak (black salt). Mix everything together, so the tofu gets an even yellow color.
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- If you haven't already, drain your tofu and press it for at least 20 minutes. I wrap my block of tofu in a paper towel and put it on a plate. I put another plate over the top and weigh it down with bags of dried beans. Easy!
- In a skillet over medium heat, sauté onion and garlic in 1 tbsp water for a few minutes until soft.
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