Scrambled Tofu Mix Vegan Recipes
THE BEST TOFU SCRAMBLE
You only need a block of Tofu and 4 healthy ingredients to make this amazing Tofu Scramble recipe! A heart-healthy and plant-based egg substitute.
Provided by Caitlin Shoemaker
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Use your hands to break up the block of Tofu over a large sauté pan. I like to go for medium bite-sized pieces as they will break down during the cooking process. If they are too large, you can always break them up with a spoon later!
- Bring the pan to medium-high heat on the stove. Add the Turmeric and Nutritional Yeast, then mix well. If you are adding any extra Seasonings or Veggies to your Scramble, add them here.
- Once the mixture starts to sizzle, add the Filtered Water and Cashew Cream to the pan and bring the mixture to a simmer. Allow the Tofu to cook down for 8-10 minutes, stirring occasionally to ensure even cooking. The water will begin to evaporate from the pan as it cooks; once the Tofu Scramble has thickened to your liking, you're all finished!
- turn off the heat, then fold the Black Salt into the mixture. Taste the scramble, then add any extra Salt & Black Pepper to taste. Serve as desired; leftovers will keep in the fridge for up to 5 days.
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
SCRAMBLED TOFU MIX (VEGAN)
This is inspired by the "Tofu Scrambler Seasoning Mix" by Fantastic Foods (but with a lot more flavor and no wheat). 1 batch will season 7 boxes of extra-firm silken tofu, each of which will serve 2-4 hungry breakfast eaters, depending on what else you serve with it. Keep on hand for an easy Sunday brunch; Perfect for camping; In a pretty jar, it makes a nice gift for anybody who can't eat eggs (vegans, people with high cholesterol, etc).
Provided by Prose
Categories Breakfast
Time 5m
Yield 28 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in an airtight jar or Ziploc bag.
- To serve: Heat 1 tablespoon oil in a skillet. Crumble 1 12 oz. box of extra-firm silken tofu into a large bowl and mix in 1/4 cup (or more) Scrambled Tofu Mix. Mix until tofu is well coated, but do not mash the tofu too much. A plastic spatula works best. You want it to resemble the texture of scrambled eggs. Add to skillet and brown. Serve with salt, pepper, hot sauce, and extra nutritional yeast, if desired. Attach instructions to jar if giving as a gift.
- You can add any veggies you like. Simply sautee them before adding the tofu mixture to the skillet or use cooked, leftover veggies.
More about "scrambled tofu mix vegan recipes"
HEALTHY VEGAN TOFU SCRAMBLE RECIPE | OPENFIT
From openfit.com
5/5 (3)Total Time 15 minsCategory BreakfastCalories 219 per serving
- Heat oil in large skillet over medium heat. Add tofu and cauliflower rice; mash with a fork or potato masher. Cook, stirring frequently, for 5 to 6 minutes, or until liquid from tofu and cauliflower has evaporated.
- Add nutritional yeast, turmeric, garlic powder, and salt; mix well. Cook, stirring frequently, for 2 minutes.
SCRAMBLED TOFU RECIPE - WELL VEGAN
From wellvegan.com
Reviews 5Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Preheat a large, heavy bottomed pan over medium high heat. Sauté the garlic in olive oil for about a minute. Add whatever vegetable you like and break the tofu apart into bite sized pieces and sauté for 10 minutes, stirring often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate.
- Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.
VEGAN TOFU SCRAMBLE - DEBRA KLEIN | EASY PLANT BASED …
From debraklein.com
5/5 (1)Total Time 10 minsCategory BreakfastCalories 275 per serving
- Prepare Veggies: using a damp paper towel, gently wipe mushrooms and then thinly slice. Trim red pepper and slice into strips. Slice scallions on the diagonal.
- Drain tofu on paper towels and then place in a bowl. Use a potato masher, or a fork and crumble iIt into bite sized pieces.
- Heat heavy skillet over medium heat. Swirl in 1 Tablespoon olive oil (OK to sub water here, but you may need a bit more) and then add mushrooms. Sprinkle with S+P. Cook for about 2 minutes until beginning to brown, stir and then add in the red peppers. Continue to cook for another minute before adding in scallions. Push cooked veggies off to the side.
- Swirl in remaining Tablespoon olive oil (again, OK to sub water) to the empty side of the pan. Pour in the crumbled tofu, and then add the seasonings on top. Stir constantly while tofu cooks and spices incorporate to bring the tofu from a beige color to yellow (just like scrambled eggs). This will not take more than 2 minutes.
SUPER EGGY VEGAN TOFU SCRAMBLE - LOVING IT VEGAN
From lovingitvegan.com
Ratings 137Calories 206 per servingCategory Breakfast, Gluten-Free, Savory
- Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
- Add the vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.
- Add the sauce and fold it in. Fry it until you've achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
THE BEST VEGAN SCRAMBLED EGGS RECIPE (WITH TOFU) | THE ...
From thegreenloot.com
5/5 (1)Category BreakfastCuisine AmericanTotal Time 25 mins
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From itdoesnttastelikechicken.com
4.8/5 (37)Total Time 5 minsCategory BreakfastCalories 50 per serving
- Add all of the ingredients into a sealable jar and shake well or stir to combine. Store in your pantry until ready to use.
- Add vegan butter or oil to a pan and heat. When hot add your tofu of choice. Medium-firm tofu will result in a creamy and tender scramble, firm tofu will be a bit less tender, and extra-firm tofu is perfect for a drier scramble. Crumble the tofu of choice into the pan, and sprinkle over 2 tablespoons of the tofu scramble spice mix. Stir to evenly distribute the spice and heat through.
EASY SCRAMBLED TOFU – VEGAN YUMMINESS
From veganyumminess.com
5/5 (1)Total Time 15 minsCategory BreakfastCalories 157 per serving
- Heat 1/2 tablespoon oil in skillet for about 20 seconds before placing chopped onion and chopped bell pepper in pan.
- Sauté for 3-4 minutes, or until onion is nearly clear. Place onion and bell pepper in a separate dish and set aside.
- Crumble tofu with fork or fingers, and mix with seasonings. Add 1 tablespoon of olive oil, and cook in skillet, stirring every 30 seconds or so, for 6-7 minutes, or until edges of tofu become a slightly more golden yellow.
VEGAN TOFU SCRAMBLE RECIPE WITH NUTRITIONAL YEAST + VEGETABLES
From lettucevegout.com
5/5 (1)Calories 273 per servingCategory Breakfast
- Rinse your block of tofu then crumble it into a large bowl. You can keep it in larger chunks or crumble into small pieces, depending on your preferred texture.
- Toss the tofu with 3 tbsp nutritional yeast, ¾ tsp garlic powder, ¾ tsp onion powder, ½ tsp turmeric, ½ tsp salt, ¼ tsp smoked paprika, black pepper to taste, and ¼ C non-dairy milk. Set aside.
SCRAMBLED TOFU » I LOVE VEGAN
From ilovevegan.com
4.5/5 (11)Estimated Reading Time 1 minServings 1Calories 140 per serving
- Heat the olive oil over medium-high heat. Use your hands to break the tofu into large chunks. Add the tofu and garlic to the hot oil. Cook, stirring occasionally, until the tofu is golden brown on all or most sides. As the tofu is cooking you can break up larger pieces of tofu with your wooden spoon.
- Once the tofu is golden brown, add the nutritional yeast, cumin, and salt. Stir and continue cooking until the tofu absorbs the nutritional yeast.
- Serve the scrambled tofu with a side of toast and some fresh fruit, or try one of the serving suggestions below.
VEGAN TOFU SCRAMBLE RECIPE – VEGAN IN THE FREEZER
From veganinthefreezer.com
5/5 (1)Total Time 25 minsCategory BreakfastCalories 88 per serving
- Press the tofu for at least 15 minutes to release all of the extra liquid. Break up into small chunks and set aside.
- Add the mushrooms and begin to sauté for about 5 minutes and then add the diced onion. Sauté for 10 minutes.
BEST TOFU SCRAMBLE RECIPE: HIGH-PROTEIN VEGAN BREAKFAST ...
From karissasvegankitchen.com
5/5 (22)Total Time 15 minsCategory BreakfastCalories 147 per serving
- Drain the tofu, then break it apart using your hands or a couple of forks, until it resembles egg scramble.
- Mix together the tofu, nutritional yeast, garlic, onion, Kala Namak, turmeric, paprika, and pepper. Let sit for 5 minutes to let the flavors sink in.
- On medium-low heat, sauté tofu until hot, about 8-10 minutes. I use a nonstick pan to cook my scramble, so I don't find oil is necessary, but you can cook in 2 teaspoons of oil.
SIMPLE SOUTHWEST TOFU SCRAMBLE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 478Calories 212 per servingCategory Breakfast
- Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
- While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
- Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.
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Estimated Reading Time 50 secs
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