Tofu Scramble With Soyrizo Recipes
TOFU SCRAMBLE RECIPE BY TASTY
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
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
SPICY TOFU SCRAMBLE RECIPE WITH MUSHROOMS AND BELL PEPPERS
Steps:
- Gather the ingredients.
- In a large skillet, heat the olive oil and sauté the onion and garlic for 3 to 5 minutes, until onions are slightly soft.
- Add soy sauce, tofu, bell pepper, mushrooms, green onions, tomatoes, ginger, chili powder, and cayenne pepper. Add hot sauce to taste.
- Stirring frequently, sauté for another 6 to 8 minutes, until the veggies are done and the tofu is lightly fried. Add a dash of salt and pepper, to taste.
- Wrap in a flour tortilla or serve plain. Enjoy!
Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 g, Sodium 423 mg, Fat 15 g, ServingSize 2 to 3 servings, UnsaturatedFat 11 g
TOFU SCRAMBLE WITH SOYRIZO
I was looking for something different and tasty for breakfast but didn't want to eat eggs. So I came up with this recipe. It's very filling but not overly spicy. If you like more heat add some hot sauce to it. This would be really good wrapped in a tortilla served with some salsa on the side.
Provided by Chef Joey Z.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Crumble the tofu into large pieces. Remove the soyrizo from its clear wrapper and mix one of the sausages with the tofu. I found one link is plenty here.
- Chop up the onion and bell pepper and saute it with the tofu/soyrizo mixture for about 5 minutes. Stir this frequently as it may stick and add a bit more oil if you want.
- Warm your tortilla if using and then spread the tofu/soyrizo mixture on the tortilla. Fold up and enjoy.
- You can also wrap the tortillas up in tin foil and keep warm, this will soften the tortilla.
- Serve with your favorite salsa.
- Ole!
THE BEST TOFU SCRAMBLE
Another favorite from La Dolce Vegan...I like to make extra...it keeps well in the fridge all week...then I use it again and again for different things when I am feeling lazy. I like to take left-overs of this and put it in with sliced pan-fried potatoes, just when the potatoes are almost done cooking...yum! Makes great egg sandwiches, too! I like to slice cherry tomatoes in half instead of using big tomatoes, as the little ones are more dependable flavor-wise all year long. I like to add the tomatoes a few minutes before cooking is done, just so they get a bit cooked and shriveled...just my preference. Oh, and drain, drain, drain that tofu before you use it, as always!!!
Provided by drbecca26
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan on medium-high heat, saute the onions in oil until translucent.
- In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
- Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
- Toss with tomatoes and serve immediately.
Nutrition Facts : Calories 179.7, Fat 12.2, SaturatedFat 2, Sodium 444.6, Carbohydrate 8.5, Fiber 3.6, Sugar 2.4, Protein 12.9
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SOY CHORIZO BEAN AND TOFU SCRAMBLE BURRITOS | PETA
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3.6/5 (5)Estimated Reading Time 1 minCategory Appetizer And Snack
VEGAN BREAKFAST QUESADILLA WITH SOUTHWEST TOFU SCRAMBLE
From goodfoodbaddie.com
Ratings 15Category Breakfast, Main CourseCuisine American, VeganTotal Time 25 mins
- Heat a skillet on medium-high heat and add 2 tbsp cooking oil. Prepare the hash browns according to the instruction on the bag. (Usually cooking on each side 5-8 minutes, stirring occasionally). Once the hashbrowns are cooked, transfer the hashbrowns into a small bowl and set aside.
- In the same skillet (wiped clean), prepare the Soyrizo. Saute it over medium-high heat for 5-7 minutes or until golden brown (and a temperature of 165 is reached). Set aside in a medium-sized bowl. Wipe the skillet clean to prepare for the scramble
- Over medium-high heat, saute onions, jalapeno, and red pepper for 3 minutes. Crumble the tofu and add it the pan along, along with the turmeric, chili powder, cumin, onion powder, garlic powder, smoked paprika, and mix everything together. Cook for 5-8 minutes, stirring occasionally. Remove the tofu scramble from the skillet and wipe it clean.
- In the skillet, over medium heat, cook the spinach for 2-3 minutes or until it begins to wilt. It should reduce to half the size.
SPICY SOY CHORIZO TOFU SCRAMBLE - PHENOMENAL
From phenomenalphoods.com
5/5 (4)Estimated Reading Time 4 minsServings 2Total Time 30 mins
- Drain the tofu between sheets of paper towel topped with something heavy like a plate for 10 minutes.
- Heat a pan over medium heat on the stove. Add the tofu, lime juice and chopped jalapeno and saute for about 2 minutes.
- Meanwhile, combine the garlic powder, chili powder, cumin, paprika, turmeric, horseradish and water to make a sauce.
VEGAN SPANISH TOFU SCRAMBLE WITH POTATOES AND CHORIZO
From simpleveganblog.com
5/5 (1)Total Time 40 minsCategory BreakfastCalories 212 per serving
- Heat a little bit of extra virgin olive oil in a frying pan over medium heat and when it’s hot, cook the vegan chorizo (chopped) until it starts to golden brown. Set aside.
- Peel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately 3 mm or ⅛” thick. Peel and chop the onion into small pieces.
- At this step, you’ll have to choose one version. Traditional version: In a non-stick frying pan, heat the olive oil over medium high heat, add the potatoes, onion and salt to taste. The oil should almost cover the potatoes. Cook for about 15 or 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon. Set aside. Healthy version: In a non-stick frying pan, place one or two tablespoons of olive oil and when it’s hot, add the potatoes, onion, salt to taste and 250 milliliters or 1 cup of water and bring it to boil. You may need to turn down the heat slightly, so the potatoes do not burn. Cook for about 15 or 20 minutes or until potatoes are soft. Stir occasionally. Add more water if it’s necessary. Remove the potatoes and onion from the pan with a slotted spoon. Set aside.
- Use a fork to crumble the tofu into bite-sized pieces. Cook the tofu with a little bit of oil for about 5 minutes.
EASY TOFU SCRAMBLE WITH VEGGIES - ZARDYPLANTS
From zardyplants.com
5/5 (1)Category BreakfastAuthor Maren EpsteinCalories 249 per serving
- First add your onion to a large rimmed skillet or pan over medium high heat. Let the onions start to stick (just slightly) and then add a tablespoon of water. Repeat this process for about 2-3 minutes.
- Now add the tofu: crumble it with your hand over the pan. You can also cut the tofu into chunks and scramble it in the pan with your cooking utensil.
- Then sprinkle on the spices (not the nutritional yeast yet). If you're using my vegan cheese, add it now (I didn't for the photo shoot of this recipe to keep things simple).
SOYRIZO BREAKFAST BURRITOS - THE DEVIL WEARS PARSLEY
From thedevilwearsparsley.com
Reviews 2Category BreakfastCuisine American, MexicanTotal Time 25 mins
- Heat a large skillet over medium-high heat. Add in the olive oil, and onion. Cook until the onion is translucent and slightly browned on the edges, about 5 minutes.
- Crumble the tofu into the pan, stirring to combine. Cook for about 3 minutes, then add the salt, pepper, and turmeric. Mix well.
- Add in the soyrizo, mixing well again. Continue to cook until the bottom caramelizes a bit, about 5 minutes, stirring two to three times. You want the mixture to be thoroughly heated, and have a bit of caramelization.
VEGAN SOYRIZO BREAKFAST BOWLS - MINDFUL AVOCADO
From mindfulavocado.com
Category BreakfastCalories 212 per serving
- Put soyrizo/tofu scramble mixture in bowls. Top with pico de gallo, avocado, salsa, jalapeno slices, and cilantro. Enjoy!
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