Scrambled Tofu With Tomatoes And Fresh Basil Recipes

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TOFU SCRAMBLE WITH BASIL



Tofu Scramble With Basil image

Make and share this Tofu Scramble With Basil recipe from Food.com.

Provided by mevasquez

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegan butter
1/2 onion, diced
1/2 green pepper, diced
1/2 roma tomato, diced
1 jalapeno, diced
3 sprigs fresh basil, chopped or 2 tablespoons fresh basil
1 (14 ounce) package soft tofu, drained
2 tablespoons turmeric

Steps:

  • Drain the tofu and then wrap with paper towels to remove as much water as possible. Let the tofu stand between the paper towels.
  • In saute pan, melt the butter, add the onion, green pepper, tomato and jalapeno. Saute until union is translucent about three minutes.
  • Add the tofu and break it up into small bites. Add the turmeric until the tofu turns yellow, you might need more. Saute for a few minutes, getting as much liquid to reduce out. Add the basil and then salt and pepper. Continue to stir for a minute or two.
  • Serve with beans and rice.

Nutrition Facts : Calories 83.5, Fat 4.1, SaturatedFat 0.7, Sodium 10.7, Carbohydrate 6.5, Fiber 1.6, Sugar 2.1, Protein 7.2

SCRAMBLED TOFU WITH TOMATOES AND FRESH BASIL



Scrambled Tofu with Tomatoes and Fresh Basil image

Number Of Ingredients 11

1 tablespoon sesame or extra virgin olive oil
1 cup coarsely chopped zucchini
1/2 cup julienned carrot
1/2 cup coarsely chopped celery
1/2 teaspoon turmeric
1 1/2 cups coarsely chopped Italian plum tomatoes
1 cup coarsely chopped green bell pepper
1 pound firm tofu cut into 1/2 inch cubes
1/2 cup tightly packed, coarsely chopped basil
2 tablespoons nutritional yeast
1 tablespoon tamari sauce

Steps:

  • 1. Heat the oil in a medium-sized skillet over medium heat. Add the zucchini, carrots, and celery, and sauté, stirring occasionally for 3 to 5 minutes, or until the vegetables brighten in color. 2. Add the turmeric, tomatoes, and bell pepper. Continue to sauté 2 to 3 minutes, add the tofu, and mix the ingredients well. Sauté another 3 to 5 minutes, then stir in the basil, yeast, and tamari. 3. Adjust the seasonings, if desired, and serve immediately. For a Change . . . • Use soft or extra-firm tofu for different textures. • To add color to the dish, use various types of bell peppers- red, orange, and/or yellow. • During fall and winter seasons, use vegetables such as collards and scallions, and herbs like cilantro. • Instead of carrots and celery, use more tomatoes and bell peppers.

Nutrition Facts : Nutritional Facts Serves

SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE



Scrambled Tofu With Tomatoes, Scallions and Soy Sauce image

Eggs are nicely mimicked when you scramble firm tofu with vegetables or grains. The point is not to fool anyone into thinking he is eating eggs, but to create a scramble that is easy and satisfying.

Provided by Mark Bittman

Categories     quick

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons neutral oil
1 1/2 cups chopped tomatoes
Salt and ground black pepper
1 pound firm tofu, drained
1/3 cup sliced scallions
Soy sauce

Steps:

  • Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
  • Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

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