Tofu Scramble With Fresh Herbs Recipes

TOFU SCRAMBLE WITH FRESH HERBS

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!

SIMPLE TOFU SCRAMBLE

Steps:

• , no need to press as the water will dissipate as it cooks. I typically let the block of tofu rest on its side thin side to drain for a few minutes before using.
• Heat the skillet over medium heat, add the tofu while crumbling it between your fingers (above right). Alternatively, add the tofu block to the skillet and use the back of a fork to mash it a bit. You can also break it up with a wooden spoon. Do whatever is comfortable or makes sense for you. Cook for 2 - 3 minutes.
• Add the turmeric, nutritional yeast, optional garlic + onion powder, salt and pepper, cooking for 2 minutes more, stirring frequently. If adding veggies, this is the perfect time to add them.
• Lastly, add the vegan cream and black salt, and cook another 3 minutes, stirring frequently.
• Serves 4
• Serve right away with Breakfast Potatoes or Home Fries, and fresh fruits. Also great with a slice of toasted Artisan Bread!

TOFU SCRAMBLE

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.