Baja California Tofu Scramble 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:

• Gently wrap the tofu in a clean kitchen towel or a double layer of paper towels to blot out excess moisture. Place the tofu in a medium bowl. Add the black salt and turmeric and stir well with a fork, crumbling the tofu and fully combining the spices.
• Melt the vegan butter in a medium nonstick pan over medium-high heat, swirling the pan to coat evenly. Add the tofu mixture and spread it out evenly in the pan using a rubber spatula. Season with a pinch of kosher salt and a few grinds of pepper and cook undisturbed until the edges begin to turn yellow from the turmeric and some moisture is bubbling up, about 1 minute 30 seconds.
• Gently stir the scramble, folding the cooked side over and redistributing the tofu to allow it to cook in an even layer. Continue to cook, stirring every 1 minute 30 seconds, until most of the moisture is evaporated and the tofu is the consistency of custardy scrambled eggs, 7 to 9 minutes. As it simmers, more liquid will bubble up and then it will dry out and the scramble will turn a uniform pale yellow color.
• Meanwhile, toast the bread. Divide the scramble between the bread slices and top each with half the vegan cheese.

VALKMIKI'S EGGLESS AKA TOFU SCRAMBLE

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.

ZUCCHINI TOFU SCRAMBLE

Steps:

• Saute the onions in the oil until almost tender.
• Add zucchinis until just heated through.
• Add tomatoes and finally the tofu.
• Serve over rice or it is great with noodles.

MY FAVORITE TEX-MEX TOFU SCRAMBLE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Sautee onion until translucent and beginning to soften, stirring frequently (about 5 minutes).
• Add peppers, jalapeno, salt, and spices and cook another 2-3 minutes.
• Crumble tofu into pan, and stir to combine. Squirt lime juice over tofu/veggie mixture and cook 4-5 minutes more, WITHOUT STIRRING.
• Add salt and chili powder to taste and cook another 2-3 minutes.
• Wrap in warmed tortillas or serve over rice, with salsa and cilantro to taste.

GREEK STYLE TOFU SCRAMBLE

Steps:

• Drain the tofu from it's packaging water. Place it in a bowl along with the lemon juice and break it up into chunks. Your hands make the best tools here. Set aside to marinate while you prepare the rest. You could also do this step ahead of time.
• In a small bowl mix the tahini and water together -- it can be hard to mix tahini when it's cold, try using hot water and pressing the tahini against the edge of the bowl. Set aside.
• Heat up 1 tbsp of the oil over medium heat, and add in the onion. Allow it to cook through, about 5 minutes. Mix in the garlic and mushrooms and leave for another 5 minutes or so. Next add the tomato, bell pepper and spinach. Allow that all to cook for another 3 minutes or so.
• Push the veg mixture to the edge of you pan. Put the other tbsp of oil in the centre of the pan and when hot, add the turmeric and mustard powder to it. Allow those spices to sizzle in the oil for a minute then add in the tahini water, braggs or soy, nutritional yeast, mashed tofu, oregano and basil. Gently mix everything together well.
• Adjust seasoning and allow it to cook until it thickens to your liking.

CURRIED TOFU SCRAMBLE

Steps:

• Heat olive oil in a frying pan.
• Crumble tofu with your hands and add to the pan. Stir for a couple of minutes.
• Add the remaining ingredients. Stir and adjust the seasoning. Turn off the heat.
• Infuse love into the food and serve immediately!

TOFU SCRAMBLE

Steps:

• Preheat oven to 400 degrees.
• In a bowl, add sea salt and cut potatoes then spread the potatoes on a baking tray and roast for 20 minutes or until browned.
• While the potatoes are in the oven, heat a medium pan and add cumin seeds, chopped garlic, chili peppers and red onions until onions are browned.
• Add the bell peppers and cayenne pepper.
• Mix well and let the red bell pepper soften (about 7 minutes).
• Add corn, black beans and tofu. Mix well.
• Add the roasted potatoes, freshly ground black pepper and lime juice.
• Garnish with Cilantro or green onions and serve immediately.

THE BEST TOFU SCRAMBLE

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.