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!
Time 45m Yield 4 servings Number Of Ingredients 7 Steps:
Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.) In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water. Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan. Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.
Time 15m Yield 3 Number Of Ingredients 16 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!
Time 40m Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
———–TofuScramble———–. Drizzle enough oil to cover bottom of fry pan. Heat over medium heat and add onion, bell pepper and tofu. Cook, stirring frequently, until tofu loses most of it’s moisture. Add the rest of the ingredients and turn the heat up a little. Continue cooking until mixture resembles scrambled eggs. ———HollandaiseSauce———-. Put nutritional yeast flakes, flour, soy milk, paprika and salt in a saucepan and whisk over medium heat until mixture thickens and bubbles. Cook for one more minute after you see it start bubbling. Remove from heat and add margarine and mustard. Whisk together until margarine is incorporated. Drizzle over tofu scramble and serve.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes. Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.
Time 30m Number Of Ingredients 10 Steps:
Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min. Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.
More about “tofu scramble with hollandaise sauce recipes”
Time 55m Yield 4 Number Of Ingredients 18 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.
