TERIYAKI EGG TOFU SCRAMBLE
If you like eating relatively "clean". Here is a very simple, fast, and easy recipe I'd like to share that contains just 4 ingredients: egg whites (egg beaters), tofu, teriyaki sauce, and olive oil. It is a version of the "Tofu Egg Scramble" featured in the January 2007 issue of "Oxygen" magazine for "Women's Fitness".
Provided by Misoseal
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Drain water off of the tofu & dry as much as possible.
- Dice the tofu.
- Heat up a non-stick skillet.
- Place olive oil in skillet.
- Place cubed tofu in skillet carefully & cook until brown.
- Add the teriyaki sauce & mix well.
- Add the egg whites & scramble.
- Cook until most of the excess water has evaporated from the tofu.
Nutrition Facts : Calories 271.5, Fat 14.7, SaturatedFat 2, Sodium 926, Carbohydrate 7.6, Fiber 0.4, Sugar 4.8, Protein 29.2
TOFU SCRAMBLE RECIPE BY TASTY
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
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
TOFU SCRAMBLE
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
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
TOFU SCRAMBLE
This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don't skip the splash of water - it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.
Provided by Ali Slagle
Categories beans, main course
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.
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TOFU SCRAMBLE - SIMPLE VEGAN BLOG
From simpleveganblog.com
4.8/5 (98)Category BreakfastCuisine AmericanCalories 80 per serving
- 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 immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also eat it with vegan pancakes and coffee or juice.
- Keep 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.
VEGAN TOFU SCRAMBLE RECIPE | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
Ratings 14Calories 140 per servingCategory 30 Minute Meals, Breakfast
- In a pan over medium heat, heat the coconut oil. Add in the onions and the garlic, and sauté for about 5 minutes until translucent and fragrant.
- Mix all the seasonings (turmeric, paprika, nutritional yeast, italian seasoning, sea salt and ground black pepper) in a bowl. Sprinkle the seasonings over the tofu mixture.
- Stir to combine, until the seasonings are fully incorporated, about 1 minute. Reduce heat to low and add in the milk and stir again to thoroughly combine. You want it to get saucy.
SWEET & TANGY TERYAKI TOFU SCRAMBLE CAN'T BE BEAT!
From worldofvegan.com
Ratings 7Servings 2-3Cuisine AmericanCategory Breakfast
- In a skillet, add olive oil and bring to medium heat. Add the onion and saute until translucent, about 1-2 minutes.
- Add the tofu and all the remaining ingredients except the avocado and green onions reserved for garnish, and stir fry until all moisture is absorbed and the tofu cubes are slightly brown.
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