dentaya.blogg.se - Eggy tofu scramble

#EGGY TOFU SCRAMBLE HOW TO#
#EGGY TOFU SCRAMBLE FREE#

Ok go grab a pen because this is going to get complicated.

Salt and Pepper: Finish it off with a healthy pinch of salt and pepper (and any other spice you’re feeling like throwing in).

Turmeric: Macaroni-colored turmeric brings that classic scrambled egg look to this tofu (because eating is largely visual!).

You could also use cashew cream here if you’re not a hummus fan.

Hummus: A few spoonfuls of hummus give these vegan eggs the creamy, hearty texture you would expect from traditional scrambled eggs.

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).

Firm Tofu: Firm tofu will provide the best texture for tofu scramble.

It’s the breakfast of possibilities and it’s about to revolutionize your morning. It’s perfect on it’s own, or served on toast, or in a breakfast burrito, or a skillet breakfast. In just 15 minutes your flavorless block of tofu is transformed into fluffy and flavorful tofu scramble! This is what breakfast dreams are made of, friends.

But did you know you can make vegan scrambled eggs with tofu? You can make tofu pie and tofu smoothies and the tastiest, crispiest tofu. I think by now we can all agree that tofu is a magical ingredient.

#EGGY TOFU SCRAMBLE HOW TO#

Let it sit for about a minute to wilt the spinach.Showing you how to make the BEST Tofu Scramble recipe! These vegan scrambled eggs are flavorful and fluffy (and easy to make). Turn off the heat, add the spinach and mix to combine. Once softened, add the crumbled tofu mixture and cook on medium for 5-7 minutes. * if you are oil free, use a tiny bit of water and add more as it evaporates.Īdd the onions, bell pepper and mushrooms and heat over medium for about 5 minutes, or until softened.

#EGGY TOFU SCRAMBLE FREE#

Heat the oil over high heat ( feel free to use whatever kind of oil you have one hand, coconut, olive, avocado). Sprinkle on the nutritional yeast, black salt, pepper, garlic powder, daiya and crumbled Beyond Burger.

We are not fancy and use paper towel, however, some people swear by using a tofu press.Ĭrumble the tofu with your hands into a big bowl. Open the tofu and squeeze out the excess water. If you’d like to skip the daiya, add an extra tablespoon of nutritional yeastto still get that cheesy flavor.

We’ve had really good luck making ‘egg’ salad sandwiches with black salt mashed up with chickpeas and avocado as well!ĭaiya shreds and the Beyond Burger are also not essential to the recipe, however, it does add that extra cheesy/saltiness that you would find in an egg scramble. This is our favorite kindand it makes sense to order a bulk amount if you will be making this regularly. It’s actually kind of shocking how sulfurous it smells! It’s not completely necessary to add this but if you’re on the hunt for an egg taste, please add it. Tofu is high in protein and contains phytoestrogens ( a substance found naturally occurring in plants and not to be confused with the hormone oestrogen,) which may help with bone and cardiovascular health.īlack salt is what gives this tofu scramble the undeniably ‘eggy’ taste. We’ve been making this recipe for over 5 years. This recipe was inspired by us missing eggs when we first went vegan. You’ll be surprised at how easily these tofu scrambled eggs come together, how ‘eggy’ they are and how much your kids will love it! Perhaps you’re looking for a healthier version of your normal scrambled eggs, you’re vegan or you’re just looking for something to change up your breakfast routine! Easily customizable and kid friendly for the whole family. This vegan tofu scramble recipe packs a serious protein punch minus the high cholesterol! Tofu scramble eggs are eggy, cheesy and totally satisfying.