Spicy Tofu Crumbles Recipes
HOT AND SPICY TOFU
Firm tofu, bell pepper, and red onion, all quickly stir fried in a sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether.
Provided by RITALINCINDY
Categories Side Dish Vegetables Onion
Time 22m
Yield 4
Number Of Ingredients 12
Steps:
- Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
- In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 16.3 g, Fat 20.3 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 697.6 mg, Sugar 6.5 g
SPICY TOFU SCRAMBLE
Packed with protein and flavor, the perfect way to start your day. Eat as is, spread over multigrain toast, or wrapped up in a multigrain tortilla.
Provided by unsightly
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.
- Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.
- Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro; cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates; sprinkle queso fresco on top. Garnish with the remaining cilantro.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 10.9 g, Cholesterol 4.5 mg, Fat 14.1 g, Fiber 2.4 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 1005.1 mg, Sugar 2.1 g
RAMEN NOODLE BOWL WITH ESCAROLE AND SPICY TOFU CRUMBLES
Spicy tofu crumbles, pickled scallions, and roasted garlic chili sauce all come together in this noodle bowl. (Save leftovers to add to grain bowls all week long.)
Provided by Claire Saffitz
Yield 2 servings
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water.
- Toss noodles, escarole, and chili sauce in a large bowl until coated; season with salt. Divide noodles between bowls. Slice scallions into 1" pieces and place on top of noodles along with some tofu crumbles, radishes, and peanuts.
SPICY TOFU CRUMBLES
Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.
Provided by Claire Saffitz
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Arrange tofu slices in a single layer on a paper towel-lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to expel excess liquid.
- Heat vegetable oil in a large skillet, preferably cast iron. Cook tofu, turning once, until browned, 7-10 minutes total. Transfer to a plate and let cool.
- Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.
- Crumble tofu into small pieces and add to bowl; toss to combine.
- Crumbles can be made 5 days ahead. Cover and chill.
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Estimated Reading Time 3 mins
- Spicy Tofu Taco Filling: Add olive oil to a hot pan. Add chopped onion and cook until translucent.
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Estimated Reading Time 7 mins
- In a small saucepan, combine the apple cider vinegar, maple syrup and salt. Bring to a boil until salt has dissolved. Pour over the cucumbers, carrots and radishes and allow to rest for 1 hour.
- Preheat your oven to 450. Spread the sweet potatoes on a baking sheet. Toss with 1 T. oil (I like grapeseed oil) and season with salt and pepper. Roast for 20-25 minutes until crispy, stirring halfway through.
- Drain the tofu and shred into crumbles using two forks. Press the shredded tofu in a clean tea towel to reduce moisture.
RECIPE | CRISPY, SPICY CRUMBLED TOFU, AKA “HOW TO MAKE ...
From myfamilyfoodlife.com
5/5 (3)Servings 4Cuisine AmericanCategory Main Course
- Prepare the block of tofu by wrapping in several layers of paper towels or clean kitchen towels and squeeze to remove as much moisture as possible. Setting it on the counter and leaning with both hands on top of the block a few times works well. It will begin to crumble, which is perfect.
- Meanwhile, heat the neutral oil over high heat in a non-stick skillet until shimmering. Add the crumbled tofu to the hot oil and stir immediately to coat the tofu in the oil, breaking up larger pieces with a wooden spoon. Now shake the pan to distribute the tofu and let fry without disturbing it for a couple of minutes to allow the tofu a chance to brown. If you feel like the pan is too dry, add a little more oil throughout the process. Keep frying and stirring occasionally until the tofu is darker in colour. When the crumbled tofu is well on its way to a deep golden colour, it should resemble cooked ground pork.
- Add the soy sauce, sesame oil, and sambal oelek; stir-fry for a few more minutes until the tofu is well browned. Remove from heat and use immediately, or store in an airtight container in the fridge for up to 1 week.Enjoy!
SPICY TOFU CRUMBLES - SAVOR THE FLAVOUR
From savortheflavour.com
Estimated Reading Time 6 mins
- Lay folded paper towel on a large cutting board, then place the block of tofu on top. Place more folded paper towel on top of the tofu, then place a large cast iron skillet with a 5 or 10 pound bag of sugar on top of the tofu. Let it press for 30 minutes.
- Use your hands to crumble the tofu into small pieces on top of a paper towel lined cutting board. Lay a layer on paper towel on top of the crumbled tofu and gently press out extra moisture.
- Mix the dry spices together in a small bowl. Pour the olive oil, soy sauce alternative, the dry spices, and the nutritional yeast into a large bowl and mix together with a spoon. Add the tofu crumbles and mix together with your hands.
- Preheat the oven to 350 F, then line a large baking sheet with parchment paper. Evenly spread out the tofu crumbles and bake for 30 to 35 minutes, stirring after the first 15 minutes. Watch more closely during the last 5 minutes. The meat is done when it's browned and slightly crispy, but still chewy.
SPICY TOFU CHILI - CONNOISSEURUS VEG
From connoisseurusveg.com
Estimated Reading Time 4 mins
- When the oil is hot, add the onion and pepper. Sauté for about 5 minutes, until the onion is soft and translucent.
- Add the garlic and crumble the tofu into the pot. Add the chili powder, cumin, paprika, ancho chile powder, and cayenne. Continue to sauté everything until the tofu begins to dry up a bit, about 5 minutes more.
- Stir in the tomatoes, tomato paste, black beans, kidney beans and ale. Raise the heat and bring the mixture to a simmer.
SPICY TOFU CRUMBLES RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 4 mins
- Arrange tofu slices in a single layer on a paper towel–lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to expel excess liquid.
- Heat vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook tofu, turning once, until browned, 7–10 minutes total. Transfer to a plate and let cool.
- Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.
VEGAN CHORIZO TOFU CRUMBLES • IT DOESN'T TASTE LIKE …
From itdoesnttastelikechicken.com
- Preheat your oven to 350F (180C). Line a large baking sheet with parchment paper or lightly grease it.
- Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the prepared pan. Bake for 25 to 30 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture. Enjoy hot or cold.
VEGAN TOFU TACO CRUMBLES • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
- Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
- Mix the oil, soy sauce, and all the spices in a large bowl. It will make a brown paste-like texture.
- Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 30 to 35 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
- Remove the tofu crumbles from the oven and add to a pan with the 3/4 cup salsa. You may need more salsa depending on how watery the salsa is and how wet you would like your tofu crumbles to be, add more salsa to taste. Heat through and serve hot on taco shells with desired toppings or in a burrito.
SPICY TOFU | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
- Heat 2 tbsp of oil in a pan. , Add 1/2 tsp of fennel seeds. , Add onions, saute until tender. , Add cabbage and tomatoes and stir. , Add tofu and mix well. , Add salt, curry powder, any curry paste or garam masala powder. , Add tomato paste.
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Calories 213 calTotal Fat 13 gSaturated Fat 2 gTrans Fat 0 g
- In a medium-sized, nonstick skillet, sauté garlic and both bell peppers in olive oil.Rinse and drain tofu and crumble it into the skillet.
- Add the remaining ingredients.Stir and cook on low to medium heat until the tofu turns a slight golden brown, about 20 minutes.
- TIP: Check Nutrition Label and choose Tofu options with less than 10% calciumContributed by: Carol Sowers, Roanoke, Virginia.
TOFU CRUMBLES RECIPE FOR THE OVEN, AIR FRYER, OR STOVETOP
From vnutritionandwellness.com
- Mix tofu with the spice mixture and stir to coat fully. You may want to pour half of the mixture on the tofu then mix and then pour the rest on.
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