Scrambled Tofu With Veg And Basmati Rice Recipes

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SCRAMBLED TOFU WITH VEG AND BASMATI RICE



Scrambled Tofu With Veg and Basmati Rice image

Made this tonight to use up some cauldron firm tofu and some veg that needed using up any veg you want. Turned out stir fryish. My husband liked it a lot even though he hates tofu, In this the tofu tastes like fried eggs. My scales have broken so I measured out the rice in a measuring jug.

Provided by cakeinmyface

Categories     One Dish Meal

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 14

200 g firm tofu, squeezed and crumbled (1 packet of cauldron tofu)
200 g broccoli, cut into florets (1/2 large head)
2 carrots, cut into diagonal slices
3 onions, sliced
1 sweet pepper, sliced
200 g sliced mushrooms (half a packet)
2 tablespoons olive oil
1/2 pint dried rice (basmati)
1 pint cold water
1 teaspoon five-spice seasoning
2 teaspoons turmeric
1/2 teaspoon chili
1/2 tablespoon soy sauce
1 teaspoon garlic powder

Steps:

  • Rinse the rice in a sieve under cold running water.
  • Heat up a tablespoon of olive oil in heavy based pan until it's very hot. Add rice and fry gently for 1 minute. Add the pint of cold water, bring to the boil then turn down to lowest heat clamping lid on tightly. Do not open the lid for next ten minutes, so set your timer.
  • While this is going on, heat the remaining oil in a frying pan and add the onions. Then add the spices and tofu and keep stirring it. After the tofu has coloured a bit and gone squishy, add the rest of the veg and keep stirring.
  • When the timer goes off, check the rice. It should look puckered with little holes. Stir it to check if there is any remaining water hiding underneath. If there is, keep it on the heat uncovered for 5 minutes to evaporate the water.
  • Once there is no water, add the veg and tofu to the rice and stir. Add the soy sauce and taste. Add more chili, garlic or Chinese 5 spice, salt or pepper as per your liking, then eat it. I think this makes enough for 4 people, 3 very hungry people, or one husband.

Nutrition Facts : Calories 744.1, Fat 20.9, SaturatedFat 3.4, Cholesterol 0.2, Sodium 367.6, Carbohydrate 119.2, Fiber 12.2, Sugar 16.9, Protein 26.4

12-MINUTE SCRAMBLED TOFU VEGAN FRIED RICE



12-Minute Scrambled Tofu Vegan Fried Rice image

Tofu replaces eggs for a protein-rich (and vegan) fried rice recipe. From chopping board to table in 12 minutes!

Provided by Kare for Kitchen Treaty

Time 12m

Number Of Ingredients 17

7 ounces (half of a 14-ounce block) extra-firm tofu
1 tablespoon olive oil
1/2 cup finely diced yellow onion (about 1/2 small onion)
1 medium clove garlic (minced)
2 tablespoons toasted sesame oil (divided)
1 thumb-sized knob ginger (peeled and minced) (about 1 tablespoon)
1/2 teaspoon smoked paprika
1/4 teaspoon ground turmeric
3 cups cooked brown rice (I like brown Basmati rice) (cold, day-old rice is best)
1 cup frozen corn kernels
1 cup frozen peas
2-3 tablespoons Tamari or soy sauce
Chopped chives or other herbs
Chopped scallions
Sriracha sauce
Cooked and crumbled bacon
Diced avocado

Steps:

  • Set the tofu on a large cutting board and mash with a potato masher or fork until it's crumbled. Set aside.
  • Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
  • Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
  • Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
  • Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
  • Taste and add additional Tamari or soy sauce if desired.
  • Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores' portions if you like. We like to pass the Sriracha with this fried rice, as well.

Nutrition Facts : Calories 490 kcal, Sugar 7 g, Sodium 719 mg, Fat 18 g, SaturatedFat 3 g, Carbohydrate 69 g, Fiber 8 g, Protein 16 g, ServingSize 1 serving

SCRAMBLED TOFU



Scrambled Tofu image

Adopted 8/17/06 Recipe by Bryanna Clark Grogan. Note: Do not use waterpacked tofu. Also do not use less than Silken firm.

Provided by drhousespcatcher

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

4 ounces extra-firm silken tofu
1 tablespoon nutritional yeast
1 tablespoon water
1/2 teaspoon soy sauce
1/8 teaspoon turmeric
1/8 teaspoon onion powder
1 pinch garlic powder
salt and pepper, to taste

Steps:

  • Crumble tofu with your fingers.
  • Combine with nutritional yeast.
  • Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture.
  • Spray a nonstick skillet with cooking spray.
  • Add tofu mixture to skillet.
  • Cook over medium to high heat, turning with an egg turner or spatula, for several minutes.
  • Add salt and pepper.
  • VARIATION: If desired, you can make Vegetable Scrambled Tofu.
  • Before adding tofu to the skillet, saute 2 sliced mushrooms, 1 T chopped onion and 1 T chopped green pepper.
  • Add tofu and continue as above.
  • To add additional color use a bit more tumeric. It is what supplies the color.

Nutrition Facts : Calories 103.9, Fat 2.8, SaturatedFat 0.4, Sodium 245.8, Carbohydrate 8, Fiber 2.8, Sugar 1.5, Protein 13.5

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