Yummy Tofu Scrambler Recipes

TOFU SCRAMBLE RECIPE BY TASTY

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!

THE BEST TOFU SCRAMBLE

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.

SILKEN TOFU SCRAMBLE

Steps:

• Heat the oil in a frying pan over a medium heat. Add the sliced onion, and fry for 3-5 minutes until softened. Remove the onion from the pan and set to one side.
• Add the block of tofu to the pan and break up into large chunks. Increase the heat to medium-high and cook for 5 minutes, stirring and tuning the tofu every so often. After 5 minutes the tofu should have stopped releasing water and be golden brown.
• Add the chickpea flour, black salt, onion and garlic granules and turmeric powder to the pan. Stir well, breaking up the tofu into a small scramble as you go. Cook, stirring, for 2 minutes until the spices are evenly distributed.
• Add the spinach and fried onion into the pan, mix, and wait for the spinach to wilt.
• Season with black pepper.

DELICIOUS SCRAMBLED TOFU

Steps:

• Crumble tofu with hands.
• In a skillet mix tofu and everything except the tomatoes together well. Heat for 5 to 8 minutes.
• Add the tomatoes and then continue heating until thoroughly heated (about 5 to 8 minutes more.

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!

YUMMY TOFU SCRAMBLER

Steps:

• Cook Potatoes O'Brien in a large frying pan with non-stick butter spray under medium/low heat.
• Add pepper.
• Put tofu in bowl and chop up cubes as much as possible with a sharp knife. You want it to resembled a scrambled look so maybe 1/2 or more of each cube size.
• Add in Fantastic World Foods Vegetarian Nature's Burger mixture and continue cutting and mixing.
• Add tofu/burger mixture to frying pan with potatoes. Raise heat to med/high.
• Microwave sausage links as instructed on box and cut into little tiny pieces and put into frying pan.
• Add salsa and cook until you start seeing a golden brown. About 5-10 minutes.
• Please note mix is 170 cal; 3g fat; 300 mg sodium; 29g carbs; 4g dietary fiber; 1g sugar; 8g protein (divide that by 3 for each serving).