Greek Style Tofu Scramble Recipes

Steps:

• Drain the tofu from it's packaging water. Place it in a bowl along with the lemon juice and break it up into chunks. Your hands make the best tools here. Set aside to marinate while you prepare the rest. You could also do this step ahead of time.
• In a small bowl mix the tahini and water together -- it can be hard to mix tahini when it's cold, try using hot water and pressing the tahini against the edge of the bowl. Set aside.
• Heat up 1 tbsp of the oil over medium heat, and add in the onion. Allow it to cook through, about 5 minutes. Mix in the garlic and mushrooms and leave for another 5 minutes or so. Next add the tomato, bell pepper and spinach. Allow that all to cook for another 3 minutes or so.
• Push the veg mixture to the edge of you pan. Put the other tbsp of oil in the centre of the pan and when hot, add the turmeric and mustard powder to it. Allow those spices to sizzle in the oil for a minute then add in the tahini water, braggs or soy, nutritional yeast, mashed tofu, oregano and basil. Gently mix everything together well.
• Adjust seasoning and allow it to cook until it thickens to your liking.

Steps:

• Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
• In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
• Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
• Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.

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:

• 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.