Tofu And Egg Recipes

Steps:

• Generously spray a skillet with olive oil cooking spray and heat over medium heat. Add tofu, using your hands to crumble the block into smaller pieces; cook for 4 minutes.
• Stir in nutritional yeast, 1/2 teaspoon salt, garlic powder, and turmeric. Cook until seasonings have been incorporated, breaking tofu apart with a spatula to desired consistency, about 1 minute. Stir in almond milk and cook until absorbed, about 2 minutes. Season with salt and pepper and serve warm.

Steps:

• Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
• Heat vegetable oil in a large, deep saucepan over medium heat.
• Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
• Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

Steps:

• Prepare sauce with soy sauce, rice wine, sesame oil with a bit of the garlic and ginger.
• In a hot pan add the oil.
• Stir fry most of the garlic and ginger (saving a little for the sauce) for about 10 seconds.
• Add tofu and stir gently for about 1 minute.
• Make a space in the middle of pan and drop one egg in and mix enough to break the yolk and let cook for about 30 seconds before stirring gently into the tofu.
• Add mushrooms and genly stir into egg and tofu for about 30 seconds.
• Add Sauce mixture and gently stir fry for about 1 minute.
• Remove to serving dish.
• Serve with white Jasmine rice.
• PS: To thicken sauce add 1 tablespoon corn starch (dissolved in water) to warm sauce and stir for about 30 seconds before removing to serving dish.

Steps:

• Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
• Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
• Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
• When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
• Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.