Fiesta Tofu Scramble Recipe By Tasty

Steps:

• Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the bell pepper, jalapeño, and red onion. Season with salt. Sauté for 2 minutes, until the vegetables start to sweat.
• Crumble the tofu into the pan and stir to break up. Add the turmeric, garlic powder, onion powder, and pepper and stir to combine. Make sure the turmeric evenly coats the tofu to give it an egg-like color.
• Serve hot with cilantro, sliced avocado, and lime wedges.
• Enjoy!

Steps:

• Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes.
• Unwrap the tofu and cut into cubes.
• Place the tofu in a bowl and mash with a fork.
• Cut the top off a bell pepper and remove all the seeds and thinly slice.
• Chop the onion.
• Heat oil in a pan over medium heat. Add the onions and peppers, and cook until softened.
• Add in the tofu and cook on medium heat until most of the water has evaporated.
• Add the salt, pepper, onion powder, garlic powder, and cumin, and mix well, until all the seasonings are evenly distributed.
• Add the lemon juice to the tofu and mix until evenly combined.
• Remove the tofu from the heat and serve.
• Enjoy!

Steps:

• In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and ½ teaspoon salt.
• On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.
• Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook for 1-2 minutes, until starting to soften. Add the tofu, remaining ¼ teaspoon salt, and the black pepper, and cook, stirring frequently, for about 5 minutes, until warmed through and some of the moisture has evaporated.
• Reduce the heat to medium and stir in the almond milk mixture. Cook for 2 minutes, stirring frequently, until liquid starts to reduce. Add the red bell pepper and kale, and cook for 2-3 minutes, until the vegetables are tender.
• Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.
• Enjoy!

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.
• Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.
• Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro; cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates; sprinkle queso fresco on top. Garnish with the remaining cilantro.

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 3-5 minutes. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.

Steps:

• Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
• Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Sautee onion until translucent and beginning to soften, stirring frequently (about 5 minutes).
• Add peppers, jalapeno, salt, and spices and cook another 2-3 minutes.
• Crumble tofu into pan, and stir to combine. Squirt lime juice over tofu/veggie mixture and cook 4-5 minutes more, WITHOUT STIRRING.
• Add salt and chili powder to taste and cook another 2-3 minutes.
• Wrap in warmed tortillas or serve over rice, with salsa and cilantro to taste.

Steps:

• Combine eggs, cream and salt in medium bowl.
• Melt butter in a large skillet; cook onion, bell pepper and mushrooms until tender.
• Add the chiles, bacon (if using), and egg mixture. Cook, stirring occasionally until eggs begin to set. Sprinkle cheddar cheese and Monterey Jack cheese over eggs. Cover, and continue to cook until eggs are set and fully cooked.

Steps:

• In a medium-sized sauté pan, add olive oil and tofu, and sauté until lightly browned.
• Add in soy sauce, nutritional yeast, garlic powder, turmeric, black pepper, red pepper, and spinach, then sauté for 3-5 more minutes or until spinach is wilted.
• Serve immediately on tortillas and top with avocado, and hot sauce.
• Enjoy!

Steps:

• In a medium bowl, crumble the tofu and add nutritional yeast, turmeric, garlic powder, and soy sauce and stir to mix (mashing with a fork helps incorporate all the flavors into the tofu). Set aside.
• Add just enough of the broth (set the rest aside) to cover the bottom of a large skillet and heat for one minute over medium heat. Add the tofu mixture and peppers, onions, mushrooms. Cook for 5-8 minutes or until vegetables reach desired tenderness, adding more vegetable broth as needed. If using garbanzo bean flour, add in just at the end to thicken up any excess liquid and add some creaminess to the scramble.

Steps:

• Crumble tofu with hands.
• In a skillet mix tofu and everything except the tomatoes together well. Heat for 5 to 8 minutes.
• Add the tomatoes and then continue heating until thoroughly heated (about 5 to 8 minutes more.