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!
Time 13m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Cut tofu block in half horizontally, then cut in half lengthwise, keeping block intact. One at a time, take a piece of tofu in your hand. Holding it over sink, squeeze tofu gently but firmly until it crumbles slightly and water drips out. When about half the moisture has been removed, place tofu in bowl. Repeat until all tofu has been squeezed. In nonstick skillet, heat oil over medium-high heat. Add scallions. Stir just until they sizzle, 30 seconds. Add turmeric, salt and tofu. Stir with wooden spoon, breaking up tofu, until it is evenly golden and moist, about 1 minute. Mix in basil, chives, dill and parsley. Stir gently until tofu looks like well-set scrambled eggs, about 1 minute. Serve immediately. Salt and pepper to taste. Enjoy!
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.
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 35m Yield 2 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Cook shell pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 8 minutes. While pasta cooks, place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Heat 1 teaspoon oil in a small frying pan over medium heat. Add soy chorizo. Cook and stir until heated through, about 1 minute. Heat remaining oil in a separate frying pan. Add tofu, garlic salt, and pepper and cook until heated through, about 5 minutes. Add cooked chorizo and mixed vegetables. Mix and turn together until vegetables are slightly cooked, 3 to 5 minutes. Add spaghetti sauce and mix until heated through, about 5 minutes. Drain pasta and serve sauce on top.
More about “tofu scramble with soyrizo recipes”
Time 45m Yield 2 Number Of Ingredients 12 Steps:
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces. Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes. Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro; cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates; sprinkle queso fresco on top. Garnish with the remaining cilantro.
