![]() What are you waiting for… get scrambling. This Southwest Tofu Scramble is a hearty breakfast recipe you can adapt and spice to make your breakfast the best meal of the day. Make this recipe yours with your favorite veggies and toppings added in. Ketchup, cashew queso, vegan cheddar and fresh herbs would also be delicious. Top off your scramble with all the goods for this recipe avocado, salsa and hot sauce are perfect. If you include greens add them the last 1-2 minutes of cooking. In the end, add chives and gently stir with a spoon. Definitely add in some greens as well – spinach, kale, swiss chard. Tofu cut into several smaller pieces and put into a blender, add the previously prepared mixture and mix everything into a smooth paste. If you don’t have those ingredients sub in some mushrooms, zucchini or broccoli. Jalapeno, corn or pinto beans would also make a great addition. I had trouble finding this in a regular supermarket but you can find it on amazon and possibly a health food store.įor a Southwest style scramble I add in red onion, bell pepper and black beans. Himalayan black salt or kala namak is a pink colored salt that will add a sulfuric eggy taste to your scramble. ![]() If you plan to make tofu scrambles often I highly suggest getting this salt. Scramble it in big chunks or super crumbly it’s up to you. I like to use my hands and break it up but you could use a wooden spoon as well. There is no specific way to crumble your tofu to scramble it. In scrambles it’s not as necessary as the water will cook out however I prefer the texture better when the tofu is pressed first. I like to serve mine with a side of toast or breakfast potatoes for an ultimate breakfast combo.Īs a rule tofu is generally pressed to rid it of extra water before cooking. A hearty breakfast that will fill you up. You just need one frying pan to cook all the ingredients, super easy! This vegan scramble has a slightly eggy taste with a mexican flair & spice. With just a handful of ingredients, a few steps and 20 minutes you will have a delicious southwest tofu scramble ready. #EGGY TOFU SCRAMBLE FULL#A go-to skillet breakfast full of veggies and plant based protein. Leave a comment and let me know how you get on making this easy tofu scramble.Southwest tofu scramble is a simple easy to make vegan version of scrambled eggs with a southwest flavor flair. And us Brits know that baked beans is always a winner with any scramble. I like to add mushrooms and red pepper for an earthy and sweet flavour double punch. Bonus: it’s loaded with vitamin B12 Hummus: A few spoonfuls of. Nutritional Yeast: This magical ingredient adds cheesy, eggy flavor (while being totally plant-based). ![]() Silken tofu will make for less defined crumbles and a softer texture (so it’s your preference really). Please don’t use oil in place of the margarine, if you really want a buttery, creamy easy tofu scramble then you must use butter! Serve on toasted sourdough and your choice of veggies. Firm Tofu: Firm tofu will provide the best texture for tofu scramble. Heat the saucepan over a moderate heat and melt the margarine until aromatic and frothing. There is no need to press the tofu making this recipe even easier. Use a fork to delicately crumble the tofu. The buttery tofu has the best melt in your mouth texture. Omnivores will definitely be pleased! Don’t be put of by the use of turmeric, it is used just to add colour I promise you won’t be able to taste any spice! The method Honestly, this recipe so closely resembles egg scramble that it may raise a few dubious eyebrows. I’ve seasoned the scramble with plenty of salt, garlic and nutritional yeast for a lovely eggy and subtly cheesy flavour. Vegan butter and milk makes this tofu extra creamy and smooth. Creamy and buttery, with a spot on eggy flavour, this scramble makes for a great plant based breakfast. This is a delicious scramble that takes only 10 minutes from prep to plate. An oh so simple recipe for an easy tofu scramble. ![]()
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