Tofu Potato Scramble Recipes

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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 WRAPS



Tofu Scramble Wraps image

Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if you aren't vegan, or vegetarian even, the flavors that pop out of this sandwich will make you fall in love with breakfast all over again. Fluffy tofu, sweet potatoes, creamy avocado, and slightly spicy green chili tops it all off. You won't want to pass on breakfast this morning. Top with green chili sauce.

Provided by The Vegan Red Princess

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 55m

Yield 4

Number Of Ingredients 18

2 cups peeled and chopped sweet potatoes
½ cup chopped onion
½ cup chopped green bell pepper
1 medium lime, juiced
1 tablespoon coconut aminos
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 (14 ounce) package extra-firm tofu, drained
1 tablespoon nutritional yeast
1 tablespoon coconut aminos
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch black salt
1 tablespoon water, or more if needed
4 ounces seitan, cut into chunks
1 small tomato, chopped
2 small avocados, diced
4 (8 inch) flour tortillas

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
  • Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
  • Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
  • While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
  • Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
  • Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 60.9 g, Fat 20.9 g, Fiber 12.6 g, Protein 24.8 g, SaturatedFat 3.4 g, Sodium 512.6 mg, Sugar 6.1 g

TOFU SCRAMBLE



Tofu Scramble image

Provided by Densie Webb

Categories     dinner, easy, lunch, quick, weekday, main course

Time 55m

Yield 2 servings

Number Of Ingredients 8

1 large baked potato
2 teaspoons margarine
10 ounces firm tofu, drained and crumbled
Pinch of turmeric
1/4 cup chopped green onion
3/4 cup chopped red pepper
1 cup slice fresh mushrooms
3 tablespoons salsa

Steps:

  • Peel potato and cut into small cubes.
  • Melt margarine in a nonstick skillet and add tofu. Add turmeric and cook over high heat 5 minutes. Add vegetables and cook 5 minutes, or until vegetables are tender but crisp. Stir in salsa and serve.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 268 milligrams, Sugar 6 grams, TransFat 1 gram

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