Scrumptious Scramble Recipes

TOFU SCRAMBLE

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.

SILKEN TOFU SCRAMBLE

Steps:

• Heat the oil in a frying pan over a medium heat. Add the sliced onion, and fry for 3-5 minutes until softened. Remove the onion from the pan and set to one side.
• Add the block of tofu to the pan and break up into large chunks. Increase the heat to medium-high and cook for 5 minutes, stirring and tuning the tofu every so often. After 5 minutes the tofu should have stopped releasing water and be golden brown.
• Add the chickpea flour, black salt, onion and garlic granules and turmeric powder to the pan. Stir well, breaking up the tofu into a small scramble as you go. Cook, stirring, for 2 minutes until the spices are evenly distributed.
• Add the spinach and fried onion into the pan, mix, and wait for the spinach to wilt.
• Season with black pepper.

TOFU SCRAMBLE RECIPE BY TASTY

Steps:

• Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes.
• Unwrap the tofu and cut into cubes.
• Place the tofu in a bowl and mash with a fork.
• Cut the top off a bell pepper and remove all the seeds and thinly slice.
• Chop the onion.
• Heat oil in a pan over medium heat. Add the onions and peppers, and cook until softened.
• Add in the tofu and cook on medium heat until most of the water has evaporated.
• Add the salt, pepper, onion powder, garlic powder, and cumin, and mix well, until all the seasonings are evenly distributed.
• Add the lemon juice to the tofu and mix until evenly combined.
• Remove the tofu from the heat and serve.
• Enjoy!

SCRUMPTIOUS SCRAMBLED SALAD

Steps:

• In a very large salad bowl, layer the romaine, onions, water chestnuts and peas. Combine the mayonnaise, milk, vinegar and garlic powder; spread over peas. Sprinkle with cheese. Cover and refrigerate for 8 hours or overnight., Just before serving, add the tomatoes, bacon and eggs; toss gently.

THE BEST TOFU SCRAMBLE

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.

SIMPLE SCRAMBLED EGGS

Steps:

• Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick skillet over medium heat.
• Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
• Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.

HOW TO MAKE PERFECT, FLUFFY SCRAMBLED EGGS

Steps:

• Gather the ingredients.
• Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
• Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs. Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps.
• Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt.
• When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown.
• With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
• Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, keeping the curds as large as possible. If you're adding any other ingredients, quickly add them now.
• Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate. Serve immediately and enjoy.

SCRUMPTIOUS SCRAMBLE

Steps:

• In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add tomato; saute 1-2 minutes longer or until vegetables are tender. Transfer to a small bowl; set aside., In a large bowl, whisk the remaining ingredients. Coat the same skillet with additional cooking spray; add egg mixture. Cook and stir over medium heat until eggs are nearly set. Add reserved onion mixture; cook and stir until heated through and eggs are completely set.

SCRUMPTIOUS SCRAMBLE

Steps:

• In a medium sized, non-stick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
• In a medium bowl lightly beat together the whole eggs, egg whites and water, if using. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.
• Serving suggestion: Serve with a piece of whole-grain toast spread with 1/8 of an avocado, instead of butter.

SCRUMPTIOUS SCRAMBLE

Steps:

• Heat oil ini a medium nonstick skillet over medium heat. Add onion and cook for 2 minutes, stirring once or twice. Add tomato and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside. In a medium bowl, lightly beat together the whole eggs, egg whites, and water. Pour egg mixture into the skillet and cook over medium-low heat, stirring frequently, until eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.