Scambled Tofu Plus

Scrambled Tofu Plus Recipe | Vegetarian Food

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 2 |

Vegetarian diet

Introduction

Scrambled Tofu Plus is a delicious and nutritious dish that is perfect for a healthy breakfast or brunch. This recipe is a vegan twist on traditional scrambled eggs, using tofu as the main ingredient. It is easy to make and packed with protein, making it a great option for vegetarians and vegans.

History

Tofu has been a staple in Asian cuisine for centuries, but it has gained popularity in Western countries in recent years as a versatile and healthy meat alternative. Scrambled tofu is a popular dish among vegans and vegetarians, as it provides a similar texture to scrambled eggs without the cholesterol and saturated fat.

Ingredients

1 (12.3 oz (349 g)) package of Silken Lite tofu Extra Firm
Nonstick spray
a few drops of olive oil
Pinch of salt
Freshly ground black pepper

How to prepare

Cut open the box of tofu and transfer its contents into a medium-sized saucepan. Add enough water to cover the tofu and bring it to a boil.
Simmer the tofu for 10 minutes, then drain it using a fine-mesh strainer. Transfer the tofu to a plate and use a dinner knife to cut it into pieces the size of large cottage cheese curds.
Place an 8-inch nonstick pan over medium heat and let it heat for a few minutes. Lightly spray the pan with nonstick spray and add a small amount of olive oil. Wait for about 10 seconds, then swirl the pan to coat it with the oil.
Add the tofu pieces, salt, and a sprinkle of pepper to the pan. Sauté the tofu over medium heat for approximately 8 minutes, or until it turns a light golden brown.
Transfer the sautéed tofu to a plate and serve immediately.

Variations

Add diced vegetables such as bell peppers, onions, and spinach for added flavor and nutrients.
Top the scrambled tofu with salsa, hot sauce, or vegan cheese for a spicy kick.

Cooking Tips & Tricks

Be sure to use extra firm silken tofu for this recipe, as it will hold its shape better when sautéed.

- Drain the tofu well before cooking to remove excess water and prevent the dish from becoming too watery.

- Season the tofu with your favorite herbs and spices for added flavor, such as turmeric, garlic powder, or nutritional yeast.

Serving Suggestions

Serve Scrambled Tofu Plus with whole grain toast, avocado slices, and fresh fruit for a complete and satisfying meal.

Cooking Techniques

Sautéing the tofu in a nonstick pan helps to achieve a crispy texture and golden brown color.

Ingredient Substitutions

You can use regular firm tofu instead of silken tofu for a firmer texture.

Make Ahead Tips

You can prepare the tofu mixture ahead of time and store it in the refrigerator for up to 2 days before cooking.

Presentation Ideas

Garnish the scrambled tofu with fresh herbs, such as parsley or chives, for a pop of color.

Pairing Recommendations

Serve Scrambled Tofu Plus with a side of roasted potatoes or a green salad for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Scrambled Tofu Plus contains approximately 150 calories.

Carbohydrates

Each serving of Scrambled Tofu Plus contains approximately 5 grams of carbohydrates.

Fats

Each serving of Scrambled Tofu Plus contains approximately 8 grams of fats.

Proteins

Each serving of Scrambled Tofu Plus contains approximately 12 grams of proteins.

Vitamins and minerals

Tofu is a good source of calcium, iron, and magnesium, making it a nutritious addition to your diet.

Alergens

This recipe contains soy, which is a common allergen for some individuals.

Summary

Scrambled Tofu Plus is a high-protein, low-carb dish that is perfect for a healthy breakfast or brunch.

Summary

Scrambled Tofu Plus is a delicious and nutritious vegan dish that is easy to make and perfect for a healthy breakfast or brunch. With its high protein content and low carb count, it is a satisfying option for vegetarians and vegans alike.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cold winter day, and I was browsing through an old cookbook that I had inherited from my grandmother. As I flipped through the pages, a recipe for Scrambled Tofu Plus caught my eye.

I had never cooked with tofu before, but something about this recipe intrigued me. It called for a mix of tofu, vegetables, and spices that promised to create a hearty and flavorful dish. I could almost taste it just by reading the ingredients.

I decided to give it a try, but first, I needed to gather all the necessary ingredients. I went to the market and carefully selected the freshest tofu, bell peppers, onions, and mushrooms. I also picked up some turmeric, cumin, and nutritional yeast, as the recipe called for.

Back home, I set to work in the kitchen. I chopped the vegetables finely and crumbled the tofu with my hands, just as the recipe instructed. I heated up a skillet and added a bit of oil, then tossed in the tofu and vegetables. The kitchen quickly filled with the aroma of spices and sizzling veggies.

As I stirred the mixture, I couldn't help but smile. Cooking had always been a passion of mine, and trying out new recipes was one of my favorite things to do. I loved experimenting with flavors and textures, creating dishes that would bring joy to those who shared them with me.

After a few minutes, the Scrambled Tofu Plus was ready. I spooned it onto a plate and took a bite. The flavors exploded in my mouth – the tofu was creamy and savory, the vegetables were tender and flavorful, and the spices added a perfect touch of warmth.

I knew then and there that this recipe would become a staple in my kitchen. I made it again and again, tweaking the ingredients and adjusting the seasonings to suit my taste. Each time, it turned out better than the last, and I couldn't wait to share it with my family and friends.

Over the years, I continued to make the Scrambled Tofu Plus, perfecting it with each batch. I served it at family gatherings, potlucks, and dinner parties, and it always received rave reviews. People couldn't believe that tofu could be so delicious and satisfying.

One day, I was chatting with a friend about my newfound love for tofu. She mentioned that she had a similar recipe that she had learned from a vegan cooking class she had taken. I was intrigued and asked her to share it with me.

To my surprise, her recipe was almost identical to mine, with just a few minor differences in the seasonings. We laughed at the coincidence and decided to make both versions side by side to see which one we liked best.

After a taste test, we both agreed that they were equally delicious, each with its own unique flavor profile. We decided to combine the two recipes, creating a hybrid version that we dubbed Scrambled Tofu Plus Plus.

From then on, this new and improved recipe became a hit among our friends and family. It was the perfect blend of flavors and textures, a dish that satisfied both vegans and meat-eaters alike. I was proud to have played a part in its creation, and I knew that it would continue to be a beloved recipe for years to come.

So that's the story of how I learned to make Scrambled Tofu Plus, a recipe that has brought me joy and satisfaction in the kitchen. I'm grateful for the people and experiences that have inspired me along the way, shaping me into the cook that I am today. And I can't wait to see what new recipes and adventures the future holds.