Tofu Scramble Wraps Recipes

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TOFU SCRAMBLE RECIPE BY TASTY

Here's what you need: tofu, bell pepper, onion, oil, salt, black pepper, onion powder, garlic powder, turmeric, lemon juice

Provided by Swasti Shukla

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 10



Tofu Scramble Recipe by Tasty image

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!

Nutrition Facts : Calories 141 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 12 grams, Sugar 4 grams

16 oz tofu
1 bell pepper
½ onion
2 teaspoons oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon turmeric
1 tablespoon lemon juice

TOFU SCRAMBLE WRAPS

Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if you aren't vegan, or vegetarian even, the flavors that pop out of this sandwich will make you fall in love with breakfast all over again. Fluffy tofu, sweet potatoes, creamy avocado, and slightly spicy green chili tops it all off. You won't want to pass on breakfast this morning. Top with green chili sauce.

Provided by The Vegan Red Princess

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 55m

Yield 4

Number Of Ingredients 18



Tofu Scramble Wraps image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
  • Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
  • Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
  • While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
  • Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
  • Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 60.9 g, Fat 20.9 g, Fiber 12.6 g, Protein 24.8 g, SaturatedFat 3.4 g, Sodium 512.6 mg, Sugar 6.1 g

2 cups peeled and chopped sweet potatoes
½ cup chopped onion
½ cup chopped green bell pepper
1 medium lime, juiced
1 tablespoon coconut aminos
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 (14 ounce) package extra-firm tofu, drained
1 tablespoon nutritional yeast
1 tablespoon coconut aminos
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch black salt
1 tablespoon water, or more if needed
4 ounces seitan, cut into chunks
1 small tomato, chopped
2 small avocados, diced
4 (8 inch) flour tortillas

THE BEST TOFU SCRAMBLE

If you like a softly scrambled egg on toast, you're going to love this soft-scrambled tofu recipe. The secret is the addition of Indian black salt (also known as kala namak or black lava salt), which has an egglike flavor and is available online or at specialty food stores. Because it is lower in sodium, we round out the dish with a little kosher salt too. We like our scramble on toast but it would also make a great filling for a vegan breakfast burrito.

Provided by Food Network Kitchen

Time 20m

Yield 2 servings

Number Of Ingredients 7



The Best Tofu Scramble image

Steps:

  • Gently wrap the tofu in a clean kitchen towel or a double layer of paper towels to blot out excess moisture. Place the tofu in a medium bowl. Add the black salt and turmeric and stir well with a fork, crumbling the tofu and fully combining the spices.
  • Melt the vegan butter in a medium nonstick pan over medium-high heat, swirling the pan to coat evenly. Add the tofu mixture and spread it out evenly in the pan using a rubber spatula. Season with a pinch of kosher salt and a few grinds of pepper and cook undisturbed until the edges begin to turn yellow from the turmeric and some moisture is bubbling up, about 1 minute 30 seconds.
  • Gently stir the scramble, folding the cooked side over and redistributing the tofu to allow it to cook in an even layer. Continue to cook, stirring every 1 minute 30 seconds, until most of the moisture is evaporated and the tofu is the consistency of custardy scrambled eggs, 7 to 9 minutes. As it simmers, more liquid will bubble up and then it will dry out and the scramble will turn a uniform pale yellow color.
  • Meanwhile, toast the bread. Divide the scramble between the bread slices and top each with half the vegan cheese.

One 16-ounce block soft tofu, drained
1/2 teaspoon Indian black salt
1/8 teaspoon ground turmeric
1 tablespoon vegan butter
Kosher salt and freshly ground black pepper
2 slices bread
1/4 cup shredded vegan Cheddar-style cheese (about 2 ounces)

VEGAN TOFU SCRAMBLE BREAKFAST SANDWICHES

These protein-packed breakfast sandwiches are sure to leave you with a happy belly and a smile on your face! Enjoy with a few dashes of your favorite hot sauce!

Provided by Leslie Lopez

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 40m

Yield 5

Number Of Ingredients 16



Vegan Tofu Scramble Breakfast Sandwiches image

Steps:

  • Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
  • Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

Nutrition Facts : Calories 337 calories, Carbohydrate 33.3 g, Fat 18.4 g, Fiber 6 g, Protein 12.4 g, SaturatedFat 2.9 g, Sodium 660.5 mg, Sugar 3.2 g

2 tablespoons vegetable oil
1 (12 ounce) package firm tofu, drained
¾ cup canned fire-roasted tomatoes, drained
1 medium red bell pepper, diced
½ medium yellow onion, diced
2 cloves garlic, minced
1 ½ tablespoons nutritional yeast
1 ½ tablespoons soy sauce
½ teaspoon red pepper flakes
½ teaspoon paprika
¼ teaspoon ground turmeric
1 pinch salt to taste
1 tablespoon vegan mayonnaise, or to taste
5 each sandwich buns, split
1 cup fresh spinach
1 avocado, sliced

TOFU SCRAMBLE BREAKFAST BURRITO RECIPE BY TASTY

Here's what you need: medium yukon potatoes, olive oil, smoked paprika, dried oregano, garlic powder, kosher salt, pepper, extra firm tofu, low sodium soy sauce, nutritional yeast, onion powder, ground turmeric, grape tomatoes, fresh spinach, large flour tortillas, avocado, hot sauce

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17



Tofu Scramble Breakfast Burrito Recipe by Tasty image

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the potatoes to a baking sheet with a drizzle of olive oil, the paprika, oregano, ½ teaspoon of garlic powder, salt, and pepper and toss until well coated.
  • Bake for 20 minutes, flipping halfway through, until the potatoes are tender.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, crumble the block of tofu into the pan until it resembles the consistency of scrambled eggs, being careful not to over-crumble because it will continue to break apart as you cook. Cook for 4-5 minutes, until the tofu is slightly golden.
  • Add the soy sauce, nutritional yeast, the remaining 2½ teaspoons garlic powder, the onion powder, turmeric, salt, and pepper and stir until well combined. Add the tomatoes and cook for 4-5 minutes, until the tomatoes become slightly wrinkled. Add the spinach and cook until wilted, 3-4 minutes.
  • To assemble a burrito, add ¼ of the tofu scramble, ¼ of the potatoes, some avocado, and hot sauce to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 54 grams, Fat 19 grams, Fiber 7 grams, Protein 19 grams, Sugar 4 grams

3 medium yukon potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon dried oregano
3 teaspoons garlic powder, divided
kosher salt, to taste
pepper, to taste
14 oz extra firm tofu, 1 block
3 tablespoons low sodium soy sauce
3 tablespoons nutritional yeast
1 teaspoon onion powder
½ teaspoon ground turmeric
1 cup grape tomatoes, halved
3 cups fresh spinach
4 large flour tortillas
1 avocado, for serving, diced
hot sauce, for serving

THE BEST TOFU SCRAMBLE

Another favorite from La Dolce Vegan...I like to make extra...it keeps well in the fridge all week...then I use it again and again for different things when I am feeling lazy. I like to take left-overs of this and put it in with sliced pan-fried potatoes, just when the potatoes are almost done cooking...yum! Makes great egg sandwiches, too! I like to slice cherry tomatoes in half instead of using big tomatoes, as the little ones are more dependable flavor-wise all year long. I like to add the tomatoes a few minutes before cooking is done, just so they get a bit cooked and shriveled...just my preference. Oh, and drain, drain, drain that tofu before you use it, as always!!!

Provided by drbecca26

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



The Best Tofu Scramble image

Steps:

  • In a large saucepan on medium-high heat, saute the onions in oil until translucent.
  • In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
  • Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
  • Toss with tomatoes and serve immediately.

Nutrition Facts : Calories 179.7, Fat 12.2, SaturatedFat 2, Sodium 444.6, Carbohydrate 8.5, Fiber 3.6, Sugar 2.4, Protein 12.9

1 small onion, diced
2 tablespoons olive oil
1 lb firm tofu, crumbled (extra firm is fine, too)
2 garlic cloves, minced
2 tablespoons nutritional yeast flakes
1 tablespoon tamari
2 teaspoons Dijon mustard
1/2 teaspoon turmeric
1 teaspoon sage (I like to use dried rubbed sage)
1/4 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 medium tomatoes, chopped

TOFU SCRAMBLE

This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don't skip the splash of water - it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.

Provided by Ali Slagle

Categories     beans, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7



Tofu Scramble image

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.

1 (14-ounce) block firm or extra-firm tofu
1 tablespoon low-sodium soy sauce or tamari
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons canola oil
2 scallions, trimmed and thinly sliced

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