THE BEST TOFU SCRAMBLE
Learn the secrets to making perfect tofu scramble with this recipe that turns out eggy, soft and delicious every time! The perfect vegan alternative to scrambled eggs made in 15 minutes with just 8 ingredients.
Provided by Lisa Kitahara
Categories breakfast
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Add all the eggy sauce ingredients into a blender and blend until smooth. Alternatively, you can whisk all the ingredients into a bowl until combined.
- Heat a pan over medium high heat. Crumble the firm tofu into the pan and then use a wooden spatula and move it to one side of the pan. Add in the soft tofu and use the wooden spatula to cut through the soft tofu. Do not over cut or as you mix it, it will become too mushy.
- Pour in the eggy sauce and then slowly start mixing the soft tofu with the firm tofu with wooden spatula until combined. Cook without stirring for about 3-5 minutes. Give a piece of the tofu a taste and add some salt if desired. Continue to cook and stir every 1 minute until liquid is evaporated to the consistency you like (about 6-8 minutes).
- Serve immediately and garnish with spring onions and pepper.
Nutrition Facts : ServingSize 1 serving, Calories 230, Sugar 1.7g, Sodium 731mg, Fat 13g, SaturatedFat 1.8g, UnsaturatedFat 3g, Carbohydrate 6.4g, Fiber 1.2g, Protein 24.7g
VALKMIKI'S EGGLESS AKA TOFU SCRAMBLE
Serve with Yuba Bacon (Recipe #198717) and whole grain toast From the book called Kathy Cooks. The recipe was her son's favorite.
Provided by That is Dr House to
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Note stores will sell flavored tofu such as chinese.
- Combine all ingredients in heated skillet.
- Cook, stirring constantly while mashing the mixture with back of spatula until tofu is hot and yeast has melted.
- Chives and Bacon bits are also optional.
Nutrition Facts : Calories 374.8, Fat 18.6, SaturatedFat 2.7, Sodium 797.6, Carbohydrate 21.1, Fiber 7.6, Sugar 2.9, Protein 39.3
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