Best 3 Scrambled Tofu With Veg And Basmati Rice Recipes
Scrambled tofu with vegetables and basmati rice is a delectable vegetarian dish that combines the savory flavors of tofu, the vibrant colors of fresh vegetables, and the aromatic fragrance of basmati rice. This wholesome meal is a feast for the senses and is sure to delight both vegetarians and meat-eaters alike. Whether you're looking for a quick and easy weeknight dinner or a nutritious and satisfying breakfast, this recipe has got you covered. With its simple ingredients and straightforward cooking method, this dish is a breeze to prepare and can be tailored to your own personal preferences. So gather your ingredients, heat up your skillet, and let's embark on a culinary journey to create a scrumptious and satisfying meal that will leave you feeling both nourished and satisfied.
Let's cook with our recipes!
12-MINUTE SCRAMBLED TOFU VEGAN FRIED RICE
Tofu replaces eggs for a protein-rich (and vegan) fried rice recipe. From chopping board to table in 12 minutes!
Provided by Kare for Kitchen Treaty
Time 12m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 490 kcal, Sugar 7 g, Sodium 719 mg, Fat 18 g, SaturatedFat 3 g, Carbohydrate 69 g, Fiber 8 g, Protein 16 g, ServingSize 1 serving
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
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
SCRAMBLED TOFU
Adopted 8/17/06 Recipe by Bryanna Clark Grogan. Note: Do not use waterpacked tofu. Also do not use less than Silken firm.
Provided by drhousespcatcher
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 103.9, Fat 2.8, SaturatedFat 0.4, Sodium 245.8, Carbohydrate 8, Fiber 2.8, Sugar 1.5, Protein 13.5
Tips for a Perfect Scrambled Tofu with Veg and Basmati Rice:
- Use firm or extra-firm tofu: This will give your scramble a better texture and prevent it from becoming too mushy.
- Press the tofu before cooking: This will help remove excess moisture and make the tofu more flavorful.
- Crumble the tofu into small pieces: This will help it cook evenly and prevent it from sticking together.
- Use a non-stick pan: This will prevent the tofu and vegetables from sticking and burning.
- Cook the tofu over medium heat: This will help it cook through without burning.
- Stir the tofu frequently: This will help it cook evenly and prevent it from sticking to the pan.
- Add the vegetables towards the end of cooking: This will prevent them from becoming overcooked.
- Season the scramble to taste: You can use salt, pepper, garlic powder, onion powder, or any other desired seasonings.
- Serve the scramble immediately: This is when it is at its best flavor and texture.
Conclusion:
Scrambled tofu with veg and basmati rice is a delicious, healthy, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover tofu and vegetables, and it is also a great option for meal prep. With its vibrant colors, savory flavors, and satisfying textures, this dish is sure to please everyone at the table. So next time you are looking for a quick and easy meal that is both delicious and nutritious, give scrambled tofu with veg and basmati rice a try.
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