Best Spicy Tofu Scramble Recipes

SPICY BAKED TOFU SCRAMBLE WITH POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a nonstick pan over medium heat. Add oil, onion, curry leaves, mustard seeds, fennel seeds, cumin seeds, salt, and black pepper. Cook for 5 minutes. Add jalapeno and bell pepper and cook for 2 minutes more. Add potatoes and cook for another 10 minutes. Transfer mixture to a large glass casserole dish.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, combine tofu, turmeric, black pepper, onion powder, and garlic powder in the same nonstick pan over medium heat. Break tofu into scrambled egg consistency and cook for 5 minutes. Add nutritional yeast and cook over low heat for about 1 minute more. Remove from heat and add cilantro.
• Remove casserole dish from the oven and add tofu mixture; stir to combine and return to the hot oven.
• Continue baking for 10 minutes more. Let rest 5 minutes before serving.

SPICY TOFU SCRAMBLE WITH YUKON GOLD & SWEET POTATO HOME FRIES

Steps:

• 1. Mix the spices and seasonings together in a small bowl and set aside. 2. Heat the olive oil in a saute pan over medium heat and add the onions and peppers. Cook until softened, about 5 minutes. Add tofu and sprinkle to coat with the spice mixture. Saute for about 5 minutes. 3. Sprinkle fresh parsley and cilantro over the scramble and serve at once with salsa and home fries.

SPICY VEGAN TOFU SCRAMBLE AND OLIVE OIL-ROASTED POTATOES WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until parboiled, about 5 minutes. Drain and transfer potatoes to a baking sheet. Coat liberally with olive oil and season with herbes de Provence, sage, sea salt, and black pepper.
• Roast in the preheated oven until tender, turning once, about 25 minutes.
• Meanwhile, place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into small dice.
• Heat olive oil in a pan over medium-high heat. Add garlic and saute until golden, about 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes more. Add zucchini and a sprinkling of sea salt; keep cooking for about 3 minutes more.
• Add diced pressed tofu, scallions, lemon oil, rice vinegar, soy sauce, pear vinegar, and ginger to the pan with the vegetables. Stir in fennel seeds, curry powder, turmeric, sea salt, Chinese 5-spice powder, and ground pink pepper. Reduce heat to low and cook until flavors combine, 3 to 5 minutes more.

SPICY TOFU SCRAMBLE

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.