scrambled tofu

Vegan Scrambled Eggs from Tofu

firm tofu (12.3 oz)

red onion

scallion

head bell pepper

basil leaves

oat milk

yeast

turmeric

salt

tsp black pepper (ground)

tsp black salt (*optional)

Scramble the block of tofu with your hands (see picture above) into small and bigger pieces.

Heat 1 tablespoon of oil on medium heat in a pan. Caramelize the chopped red onions.

Add the scrambled tofu and stir for 1 minute.

Add the 1/2 cup of oat milk and stir until the tofu has soaked up most of it.

When there is only a small amount of milk remaining, add all of the remaining ingredients and stir for another 3-4 minutes on low to medium heat.

Serve with fresh bread.

This hearty bahn mi filling of golden scrambled tofu packed in a toasted baguette is too good to eat only for breakfast—it also makes a casual but incredible weeknight meal.

Scrambled Tofu Breakfast Bahn Mi

mushrooms

vegetable oil

shallots

scallions

garlic (peeled and minced)

tofu (drained)

vegetable broth

soy sauce

lime juice

coriander

white pepper

Madras curry powder curry powder

Vegan mayonnaise

Cilantro sprigs

tomato

red radish

Asian garlic chili sauce (such as Sriracha or sambal oelek)

Heat a wok or cast-iron skillet until nearly smoking, then sauté mushrooms with 1 tablespoon of the oil until tender and browned, about 4 to 6 minutes. Remove from wok.

Wipe down the surface, and add remaining oil. Add the shallots and stir-fry until golden, about 4 minutes, then add the white parts of the scallion and the garlic and stir-fry for 1 minute.

Crumble in the tofu, add the mushrooms, and stir-fry for 2 minutes. Whisk together vegetable broth, soy sauce, lime juice, coriander, white pepper, and curry powder and pour over tofu. Use a large wooden spoon or rubber spatula to stir-fry tofu until all of the liquid has been absorbed and tofu is golden, about 8 to 10 minutes. Tofu should be moist, but not wet.

Add the green tops of the scallions, fry for another minute, and remove from the heat.

Slice the rolls in half and toast if desired. Spread insides with mayo and distribute the tofu mixture evenly on the sandwiches.

Top each sandwich with cilantro, tomato, radish, and chili sauce. Eat immediately, and over a plate … these bahn mi are messy goodness.

Insanely creamy and fluffy tofu scramble that is perfectly seasoned! Delicious with sautéed vegetables or toasted bread. Easy, 10-minute, and just 8 ingredients!

The Creamiest Tofu Scramble

butter

scrambled medium tofu (about 5.5 ounces)

silken tofu (about 5.5 ounces)

onion powder

salt (more

tsp sugar

tsp kala namak salt

tsp tapioca starch (diluted in 2 tbsp water)

Heat the vegan butter (and annatto oil if using) in a non-stick skillet. Once the butter is melted, add the scrambled medium tofu and cook for 2 minutes, stirring regularly.

Next, add the silken tofu, nutritional yeast, onion powder, salt, sugar, and kala namak salt if using. Stir using a spatula to combine and slightly scramble the silken tofu. Cook for another 2 minutes.

Dilute the tapioca starch in the water and add it to the skillet. Stir to combine and cook for one more minute, or until the tapioca slurry has thickened.

Remove from heat and transfer to a serving plate. Season with ground black pepper and sprinkle with green onions! You can eat the tofu scramble as is, or with sautéed vegetables on the side. It&#39;s also delicious on toasted bread!

Try this vegan take on the classic English breakfast that boasts vegan sausages with hash browns, mushrooms, tomatoes, scrambled tofu and baked beans

Vegan fry-up

potato,

peanut butter

cherry tomatoes

sunflower oil

maple syrup

¼ tsp smoked paprika

Portobello mushroom, sliced

pack silken tofu

garlic, crushed

vegan sausages (we used Dee’s leek & onion)

x 200 grams can baked beans

Cook the potato whole in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate. Mix with the peanut butter and season well. Set aside in the fridge until needed.

Heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes onto a baking tray, drizzle with 2 tsp sunflower oil, season and bake for 30 mins or until the skins have blistered and start to char. Cook the beans and sausages following the instructions on the pack so they're ready to serve at the same time as the scrambled tofu.

Meanwhile, mix the maple syrup, soy sauce and ¼ tsp smoked paprika together in a large bowl, add the sliced mushroom and toss to coat in the mixture. Leave to stand while you pour 2 tsp sunflower oil into a non-stick frying pan and bring it up to a medium high heat. Fry the mushroom until just starting to turn golden but not charred. Scoop onto a plate and keep warm until serving.

Put 1 tbsp oil into the frying pan and add spoonfuls of the potato mixture – you should get about 4. Fry for 3-4 mins each side then drain onto kitchen paper.

Crumble the tofu into your frying pan and sprinkle over the remaining ingredients and a good pinch of salt and pepper. If the pan looks a little dry add a splash more oil. Fry for 3-4 mins or until the tofu is broken into pieces, well coated in the seasoning and hot through.

Divide everything between 2 plates and serve with a hot mug of tea made using soy milk.

Dieses Scrambled Tofu Rezept ist die beste vegane Alternative für Rührei! Es ist dem echten Rührei super ähnlich, proteinreich und sehr einfach und schnell mit simplen Zutaten zuzubereiten! Perfekt für ein herzhaftes gesundes Frühstück oder zum Brunch!

Veganes Rührei mit Tofu

Tofu Natur

Zwiebel (fein gewürfelt, oder 1 TL Zwiebelpulver)

Pflanzenöl

TL Hefeflocken

⅓ TL Kurkuma (optional für die Farbe)

Pfeffer (nach Geschmack)

Prise Paprikapulver (optional)

75 g Soja-Joghurt (ungesüßt)

½ TL Kala Namak (oder normales Salz (nach Geschmack))

*Hinweis: Schaue dir gerne das Rezept-Video sowie die Schritt-für-Schritt Fotos oben im Beitrag an.

Den Tofu mit Küchenpapier gut trocken tupfen und dann mit den Händen (oder einer Gabel) in grobe Stücke zerbröseln.

Das Öl in einer Pfanne erhitzen und die gehackte Zwiebel ca. 2 Minuten glasig anbraten. Dann den Tofu hinzugeben und weitere 4-5 Minuten unter gelegentlichem Rühren leicht anbraten.

Anschließend Hefeflocken, Kurkuma, Pfeffer und Paprikapulver darüber streuen und gut vermengen. Danach den Soja-Joghurt unterrühren und 2-3 Minuten bei niedriger Hitze ziehen lassen.

Zuletzt mit Kala Namak oder normalem Salz würzen und mit frischem Dill, Petersilie oder anderen Kräutern nach Belieben auf selbstgemachten Bagels, Brot oder Toast servieren.

Guten Appetit!

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Top Tags

Vegan Scrambled Eggs from Tofu

Scrambled Tofu Breakfast Bahn Mi

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Veganes Rührei mit Tofu

Top 5 scrambled tofu recipes from across the web

The most viewed scrambled tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Scrambled Eggs from Tofu

Scrambled Tofu Breakfast Bahn Mi

The Creamiest Tofu Scramble

Vegan fry-up

Veganes Rührei mit Tofu

The most viewed scrambled tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine