Green Scrambled Tofu Recipes

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TOFU SCRAMBLE



Tofu Scramble image

Tofu scramble, a vegan alternative to scrambled eggs. It's so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!

Provided by Iosune

Categories     Breakfast

Time 15m

Yield 2

Number Of Ingredients 4

8 ounces firm tofu (225 g)
1/4 tsp salt, see notes
1/4 tsp turmeric powder, see notes
1/8 tsp ground black pepper

Steps:

  • Chop the tofu and use a fork to crumble it into bite-sized pieces.
  • Add some oil to a frying pan and when it's hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
  • Serve your tofu scramble immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon, or vegan sausage as part of a vegan brunch. You can also serve it with vegan pancakes, vegan crepes, vegan banana bread, and coffee or juice.
  • Store leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months. On the other hand, you can also freeze your tofu scrambled eggs after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won't change. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

Nutrition Facts : ServingSize 1/2 of the recipe, Calories 80 calories, Sugar 0.7 g, Sodium 248 mg, Fat 4.7 g, SaturatedFat 1 g, Carbohydrate 2.1 g, Fiber 1.1 g, Protein 9.3 g

TOFU SCRAMBLE RECIPE BY TASTY



Tofu Scramble Recipe by Tasty image

Here's what you need: tofu, bell pepper, onion, oil, salt, black pepper, onion powder, garlic powder, turmeric, lemon juice

Provided by Swasti Shukla

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 10

16 oz tofu
1 bell pepper
½ onion
2 teaspoons oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon turmeric
1 tablespoon lemon juice

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!

Nutrition Facts : Calories 141 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 12 grams, Sugar 4 grams

SCRAMBLED TOFU



Scrambled Tofu image

This is a wonderful vegetarian dish with a great flavor. The cheese can be omitted, and other vegetables such as green peppers or mushrooms can be added. It's great served with hot bran muffins.

Provided by LKAUMANS

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 bunch green onions, chopped
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 ounce) package firm silken tofu, drained and mashed
ground turmeric to taste
salt and pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 11.5 g, Fiber 2.4 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 305.8 mg, Sugar 5 g

TOFU GREEN BEAN BREAKFAST SCRAMBLE



Tofu Green Bean Breakfast Scramble image

Repeat after me: Don't scramble your eggs, scramble your tofu! This splendid breakfast dish is one of my all-time favorite ways to eat tofu. Oh, what's that? You hate tofu? This is the dish that has converted all of my tofu-skeptic friends. It's based on a classic Northern Indian breakfast my dad remembers from his childhood, originally involving crumbled paneer sauteed with spices and green beans and usually eaten atop toast. When my parents immigrated to America and my dad was craving this dish, tofu was my mom's workaround after not being able to find paneer anywhere. What she ended up discovering was how wonderfully light and bouncy the crumbled tofu gets, and how nicely that complements the crunch of the green beans. This dish is essentially a doppelganger for scrambled eggs, thanks to the yellow color of the turmeric and the vaguely eggy, umami-like taste of the chaat masala. But tofu does a far superior job than eggs at really absorbing the flavor of the spices-plus, it's a lot harder to overcook tofu.

Provided by Priya Krishna

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon olive oil
2 teaspoons cumin seeds
1/2 teaspoon ground turmeric
1/2 pound fresh green beans, ends trimmed, cut into 1-inch pieces, or frozen cut green beans (about 2 cups)
1 teaspoon kosher salt, plus more if needed
1 small Indian green chile or serrano chile, finely chopped
One 14-ounce package firm tofu, drained and crumbled into small pieces (think scrambled eggs for texture)
1 tablespoon fresh lime juice (from about half a lime), plus more if needed
2 teaspoons chaat masala, plus more if needed

Steps:

  • Warm the oil in a large skillet over medium heat. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Swirl the turmeric into the oil, then add the green beans, salt and chile. Reduce the heat to low, cover and cook until the green beans are just barely soft (they should still retain a bit of firmness), 5 to 7 minutes.
  • Add the crumbled tofu and mix well, then increase the heat to medium and cook, uncovered, until the tofu has softened slightly and turned bright yellow from the turmeric, 3 to 4 minutes.
  • Remove the skillet from the heat and mix in the lime juice and chaat masala. Taste and adjust the lime juice, chaat masala and salt before serving if needed.

GREEN SCRAMBLED TOFU



Green Scrambled Tofu image

Make and share this Green Scrambled Tofu recipe from Food.com.

Provided by mielhollinger

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 (12 ounce) package firm tofu, crumbled
1 -2 tablespoon soy sauce
turmeric (to taste)
pepper (to taste)
dried oregano (to taste)
olive oil
6 -8 Greek olives, chopped
1/2 cup sun-dried tomato, chopped
1/2 cup spinach, chopped

Steps:

  • Preheat a little olive oil in a large saucepan.
  • Add tofu, soy sauce, turmeric, pepper and oregano.
  • Saute on medium high heat for 10 or 12 minutes or until moisture has evaporated.
  • Add the remaining ingredients, cover and cook for 2 to 4 more minutes until spinach is tender.

Nutrition Facts : Calories 176.2, Fat 8.9, SaturatedFat 1.7, Sodium 927, Carbohydrate 12, Fiber 3.9, Sugar 6.3, Protein 17.1

TOFU SCRAMBLE



Tofu scramble image

Try our vegan spiced tofu with cherry tomatoes for an egg-free take on scramble on toast. Perfect for breakfast, served on rye bread

Provided by Good Food team

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 10

1 tbsp olive oil
1 small onion , finely sliced
1 large garlic clove , crushed
½ tsp turmeric
1 tsp ground cumin
½ tsp sweet smoked paprika
280g extra firm tofu
100g cherry tomatoes , halved
½ small bunch parsley , chopped
rye bread , to serve, (optional)

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.

Nutrition Facts : Calories 225 calories, Fat 14 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.1 milligram of sodium

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