tofu scramble

All posts tagged tofu scramble

Super Easy Tofu Scramble (GF)

Published April 15, 2013 by Vegan Derby Cat Party

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For some reason, I have been back in the kitchen with a vengeance, despite the broken extremity. Maybe I just needed a challenge? Maybe it’s that none of my coats fit over my splinted arm, and we just had a cold snap? Regardless, this is an updated, no knifework, no fuss version of my Tofu Scramble. Enjoy!

Super Easy Tofu Scramble (GF)

olive oil for spraying skillet
1/2 package frozen onion & bell pepper mix
1 heaping tsp. crushed garlic

1 package of tofu, any style, rinsed and drained
1 tbsp. tamari for gluten-free   (or Bragg’s or shoyu or red sodium soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste
cayenne pepper, optional

2-4 c. chopped kale or greens (I used some leftover, lightly dressed mac n kale salad)

1/4 – 1/2 c. nutritional yeast

Directions:

1. Spray a skillet with olive oil and raise to medium-high heat. Add onions & peppers and cook until thawed, about 5 mintues. Add garlic and cook for an additional  minute.

2. Crumble in tofu, and add all other ingredients except nutritional yeast and kale. Drop heat to medium, and stir until well combined, about 3 minutes. Taste for seasoning.

4. Mix in greens and cook an additional 3 minutes, or until wilted, but still bright green.

4. Remove from heat and stir in nutritional yeast.

My secret weapon!

My secret weapon!

I had Thomas crumble the tofu in for me since he has two working arms!

I had Thomas crumble the tofu in for me since he has two working arms!

Before greens.

Before greens.

And after.

And after.

Plated! Too bad we didn't have any ketchup! Thomas doused his in sriracha.

Plated! Too bad we didn’t have any ketchup! Thomas doused his in sriracha.

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Biscuits & Tofu Scrambles

Published January 2, 2012 by Vegan Derby Cat Party

I’ve definitely been on a biscuit and tofu scramble kick the last couple of weekends. I’ve also cut down the 4 tbsp. of shortening I usually use, to 3 tbsp. to make the biscuits a little less guilt inducing. In addition, I’ve started throwing in a tablespoon of vital wheat gluten for extra protein too. Last weekend I made a buttermilk batch, and yesterday an Italian herb batch. I love the herb variation because they’re so fragrant, and even though they’re more savory, you can still eat them with butter and jam! I’ve been using silken tofu for my scrambles and used a mix of red bell pepper and poblano peppers to spice things up. You can get both of these recipes anytime up in the My Recipes tab, but here are the links:

Drop Biscuits (with variations)

My basic tofu scramble recipe

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Sweet Rice & Tofu Scramble

Published February 6, 2011 by Vegan Derby Cat Party

When I was brainstorming breakfast (brunch!) yesterday afternoon in bed ; ), I first thought of tofu scramble and biscuits. Then I reconsidered the biscuits. I have half a recipe of cheddar biscuit dough in the freezer, so I put that in the fridge to thaw for another midday meal. I decided that it would be nice to pair up with a whole grain, and brown rice seemed like a nice sweet choice on it’s own. I added a lil bit of sugar, some pumpkin seeds, raisins and spices to make it subtly sweet and a nice contrast to the savory scramble du jour. It turned out quite well : ) So well in fact that I made a slightly bigger batch this morning, only using blackstrap molasses for sweetness, hoping to take some to work this week for a nice nourishing breakfast.

Sweet Rice

3/4 c. short grain brown rice
1 1/2 c. water
2 tsp. sweetener of choice (sugar, agave, maple syrup, blackstrap molasses)
1/2 tsp. cinnamon
dash of nutmeg
2 tbsp. raw pumpkin seeds
1/4 c. raisins

Directions:

1. In a 2 quart dutch oven or pot with a tight fitting lid put rice, water, spices and sugar to boil. Once boiling, stir in pumpkin seeds and raisins and drop to low to simmer, covered, for 45 minutes. Check rice, cook for an additional 5-10 minutes if necessary, depending on your stove. Most of the water should be absorbed. Then let it sit covered for an additional 5 minutes.

2. If you like you can pack the rice into a ramekin or teacup and then invert it on the plate for a cute presentation.

The tofu scramble I made was a variation of this, made with leftover green onions, adding some spinach, and substituting braggs for the soy sauce.

Tofu Scramble

olive oil for spraying skillet
4  green onions, finely chopped
4 cloves of garlic
1/4 c.  frozen stoplight pepper strips
1/4 c. chopped frozen spinach
1 package of tofu (i used firm, you can use firm or extra-firm regular or silken tofu)
1/2 tsp. Bragg’s liquid aminos (or shoyu or tamari or soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste (i used sea salt with sea vegetables & ground pepper)
cayenne pepper, optional

1/4 c. nutritional yeast

Ketchup & Hotsauce, optional

Directions:

1. Spray a skillet with olive oil and raise to medium-high heat. Add onions and cook for until slightly softened, about 4 mintues. Add garlic and cook for an additional minute. Add bell peppers and and spinach, and cook for an additional 3-5 mintues, or until heated through.

2. Add tofu and all other ingredients except nutritional yeast. Stir until well combined and heated through, about 5 minutes.

3. Remove from heat and stir in nutritional yeast.

Tofu Scramble

Published October 16, 2010 by Vegan Derby Cat Party

This was the second time I made tofu scramble, and both times I used Vegan Comfort Food’s recipe as a starting point. This time I tried using silken firm tofu (my 1st time using it in anything), and had superior results. Last time the low salinity was an issue, (and i’m not a big salt person) so I made sure to hit it with some extra seasoning this time. I used shoyu and sea salt with sea vegetables to make the flavors pop. It was so good, I almost forgot to take a finished pic. I served it with sprouted grain toast and green tea. : )

Tofu Scramble

olive oil for spraying skillet
1/2 c. chopped onion
3-4 cloves of garlic
1/4 c. chopped bell peppers (i used frozen stoplight pepper strips)
1 package of silken firm tofu
1/2 tsp. shoyu (or soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste (i used sea salt with sea vegetables & ground pepper)
a few dashes of hot sauce, optional
crushed red pepper flakes, optional

1/4 c. nutritional yeast

Directions:

1. Spray a skillet with olive oil and raise to medium-high heat. Add onions and cook for until slightly softened, about 4 mintues. Add garlic and bell peppers and cook for an additional 2 mintues.

2. Add tofu and all other ingredients except nutritional yeast. Stir until well combined and heated through, about 5 minutes.

3. Remove from heat and stir in nutritional yeast.

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