TOFU SCRAMBLE WITH SOYRIZO
I was looking for something different and tasty for breakfast but didn't want to eat eggs. So I came up with this recipe. It's very filling but not overly spicy. If you like more heat add some hot sauce to it. This would be really good wrapped in a tortilla served with some salsa on the side.
Provided by Chef Joey Z.
Categories Breakfast
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!
TOFU SCRAMBLE WITH FRESH HERBS
I'm always looking for a good tofu recipe and I like the way the turmeric makes this look like real eggs. Try this, you just may like it!!!
Provided by Sharon123
Categories Breakfast
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!
Nutrition Facts : Calories 170.1, Fat 10.8, SaturatedFat 1.5, Sodium 605.2, Carbohydrate 6.5, Fiber 1.5, Sugar 2.2, Protein 15.6
TOFU AND SOYRIZO® PASTA
This is a deliciously satisfying pasta with vegetables, tofu, and the kick of flavor only soy chorizo can bring to food in a tomato sauce. I use a mix of broccoli, cauliflower, and carrots.
Provided by bivi
Categories Main Dish Recipes Pasta
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.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 61.3 g, Cholesterol 2.5 mg, Fat 13.5 g, Fiber 5.9 g, Protein 16.9 g, SaturatedFat 2.4 g, Sodium 689.6 mg, Sugar 14 g
TOFU SCRAMBLE WITH BASIL
Make and share this Tofu Scramble With Basil recipe from Food.com.
Provided by mevasquez
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain the tofu and then wrap with paper towels to remove as much water as possible. Let the tofu stand between the paper towels.
- In saute pan, melt the butter, add the onion, green pepper, tomato and jalapeno. Saute until union is translucent about three minutes.
- Add the tofu and break it up into small bites. Add the turmeric until the tofu turns yellow, you might need more. Saute for a few minutes, getting as much liquid to reduce out. Add the basil and then salt and pepper. Continue to stir for a minute or two.
- Serve with beans and rice.
Nutrition Facts : Calories 83.5, Fat 4.1, SaturatedFat 0.7, Sodium 10.7, Carbohydrate 6.5, Fiber 1.6, Sugar 2.1, Protein 7.2
THE BEST TOFU SCRAMBLE
Another favorite from La Dolce Vegan...I like to make extra...it keeps well in the fridge all week...then I use it again and again for different things when I am feeling lazy. I like to take left-overs of this and put it in with sliced pan-fried potatoes, just when the potatoes are almost done cooking...yum! Makes great egg sandwiches, too! I like to slice cherry tomatoes in half instead of using big tomatoes, as the little ones are more dependable flavor-wise all year long. I like to add the tomatoes a few minutes before cooking is done, just so they get a bit cooked and shriveled...just my preference. Oh, and drain, drain, drain that tofu before you use it, as always!!!
Provided by drbecca26
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 179.7, Fat 12.2, SaturatedFat 2, Sodium 444.6, Carbohydrate 8.5, Fiber 3.6, Sugar 2.4, Protein 12.9
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