Soft Tofu Scramble Recipes

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SOFT TOFU SCRAMBLE



Soft Tofu Scramble image

The BEST soft tofu scramble. This easy vegan scramble is soft (no dry "eggs" here) and made with just a few ingredients!

Provided by Nourished by Caroline

Categories     Breakfast

Time 15m

Number Of Ingredients 7

1 tablespoon olive oil
1 block (350-450g) medium-firm tofu, (drained)
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt, (more or less to taste)
Pepper to taste

Steps:

  • Heat oil in a large non-stick skillet. Crumble the tofu and transfer to the skillet.
  • Stir in the nutritional yeast, garlic powder, turmeric and salt.
  • Cook for 8-10 minutes or until you have a soft scramble. If the scramble is getting dry, add water, 1 tablespoon at a time.
  • Sprinkle with pepper. Serve immediately or store the leftovers in an airtight container in the fridge for up to 3 days.

TOFU SCRAMBLE RECIPE BY TASTY



Tofu Scramble Recipe by Tasty image

Here's what you need: tofu, bell pepper, onion, oil, salt, black pepper, onion powder, garlic powder, turmeric, lemon juice

Provided by Swasti Shukla

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 10

16 oz tofu
1 bell pepper
½ onion
2 teaspoons oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon turmeric
1 tablespoon lemon juice

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!

Nutrition Facts : Calories 141 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 12 grams, Sugar 4 grams

THE BEST TOFU SCRAMBLE



The Best Tofu Scramble image

If you like a softly scrambled egg on toast, you're going to love this soft-scrambled tofu recipe. The secret is the addition of Indian black salt (also known as kala namak or black lava salt), which has an egglike flavor and is available online or at specialty food stores. Because it is lower in sodium, we round out the dish with a little kosher salt too. We like our scramble on toast but it would also make a great filling for a vegan breakfast burrito.

Provided by Food Network Kitchen

Time 20m

Yield 2 servings

Number Of Ingredients 7

One 16-ounce block soft tofu, drained
1/2 teaspoon Indian black salt
1/8 teaspoon ground turmeric
1 tablespoon vegan butter
Kosher salt and freshly ground black pepper
2 slices bread
1/4 cup shredded vegan Cheddar-style cheese (about 2 ounces)

Steps:

  • Gently wrap the tofu in a clean kitchen towel or a double layer of paper towels to blot out excess moisture. Place the tofu in a medium bowl. Add the black salt and turmeric and stir well with a fork, crumbling the tofu and fully combining the spices.
  • Melt the vegan butter in a medium nonstick pan over medium-high heat, swirling the pan to coat evenly. Add the tofu mixture and spread it out evenly in the pan using a rubber spatula. Season with a pinch of kosher salt and a few grinds of pepper and cook undisturbed until the edges begin to turn yellow from the turmeric and some moisture is bubbling up, about 1 minute 30 seconds.
  • Gently stir the scramble, folding the cooked side over and redistributing the tofu to allow it to cook in an even layer. Continue to cook, stirring every 1 minute 30 seconds, until most of the moisture is evaporated and the tofu is the consistency of custardy scrambled eggs, 7 to 9 minutes. As it simmers, more liquid will bubble up and then it will dry out and the scramble will turn a uniform pale yellow color.
  • Meanwhile, toast the bread. Divide the scramble between the bread slices and top each with half the vegan cheese.

TOFU SCRAMBLE



Tofu scramble image

Try our vegan spiced tofu with cherry tomatoes for an egg-free take on scramble on toast. Perfect for breakfast, served on rye bread

Provided by Good Food team

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 10

1 tbsp olive oil
1 small onion , finely sliced
1 large garlic clove , crushed
½ tsp turmeric
1 tsp ground cumin
½ tsp sweet smoked paprika
280g extra firm tofu
100g cherry tomatoes , halved
½ small bunch parsley , chopped
rye bread , to serve, (optional)

Steps:

  • Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
  • Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

Nutrition Facts : Calories 225 calories, Fat 14 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.1 milligram of sodium

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