Best Scrambled Tofu With Veg And Basmati Rice Recipes

SCRAMBLED TOFU WITH VEG AND BASMATI RICE

Steps:

• Rinse the rice in a sieve under cold running water.
• Heat up a tablespoon of olive oil in heavy based pan until it's very hot. Add rice and fry gently for 1 minute. Add the pint of cold water, bring to the boil then turn down to lowest heat clamping lid on tightly. Do not open the lid for next ten minutes, so set your timer.
• While this is going on, heat the remaining oil in a frying pan and add the onions. Then add the spices and tofu and keep stirring it. After the tofu has coloured a bit and gone squishy, add the rest of the veg and keep stirring.
• When the timer goes off, check the rice. It should look puckered with little holes. Stir it to check if there is any remaining water hiding underneath. If there is, keep it on the heat uncovered for 5 minutes to evaporate the water.
• Once there is no water, add the veg and tofu to the rice and stir. Add the soy sauce and taste. Add more chili, garlic or Chinese 5 spice, salt or pepper as per your liking, then eat it. I think this makes enough for 4 people, 3 very hungry people, or one husband.

12-MINUTE SCRAMBLED TOFU VEGAN FRIED RICE

Steps:

• Set the tofu on a large cutting board and mash with a potato masher or fork until it's crumbled. Set aside.
• Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
• Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
• Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
• Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
• Taste and add additional Tamari or soy sauce if desired.
• Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores' portions if you like. We like to pass the Sriracha with this fried rice, as well.

SCRAMBLED TOFU

Steps:

• Crumble tofu with your fingers.
• Combine with nutritional yeast.
• Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture.
• Spray a nonstick skillet with cooking spray.
• Add tofu mixture to skillet.
• Cook over medium to high heat, turning with an egg turner or spatula, for several minutes.
• Add salt and pepper.
• VARIATION: If desired, you can make Vegetable Scrambled Tofu.
• Before adding tofu to the skillet, saute 2 sliced mushrooms, 1 T chopped onion and 1 T chopped green pepper.
• Add tofu and continue as above.
• To add additional color use a bit more tumeric. It is what supplies the color.

SCRAMBLED TOFU

Steps:

• Combine ingredients for SPICE BLEND and set aside until needed.
• In skillet over medium-high heat, heat oil. Saute onions for 3 minutes, until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes.
• Add the SPICE BLEND and mix it up for 15 seconds or so. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
• Crumble in the tofu in big chunks and mix well, being careful not to crush it; use a lifting motion when stirring it around; you want it to remain chunky. Allow to cook for 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking.
• Add the lemon juice.
• Add the nutritional yeast and mix it up.
• If the mixture is sticking to the pan, add spashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
• Grate the carrot into the tofu mixture and fold.
• Serve with guacamole and salsa and potatoes and toast and tempeh bacon.
• VARIATIONS:.
• Tofu Rancheros: Add 1 cup of salsa at the end, cook for 1 minute extra.
• Asian-Style Scrambled Tofu: Add 2 tablespoons of minced ginger with the garlic, use peanut oil instead of olive oil, substitute shiitake mushrooms, and omit the thyme and nutritional yeast. Mix in 1 cup of thinly sliced scallions at the very end.