Scrambled Tofu With Tomatoes Scallions And Soy Sauce Recipes

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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

SILKEN TOFU WITH SOY-SAUCED TOMATOES

This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.

Provided by Lukas Volger

Categories     HarperCollins     Dinner     Tofu     Soy Sauce     Tomato     Sesame Oil     Green Onion/Scallion     Basil     Vegetarian     Vegan     Side     Dairy Free     Peanut Free     Tree Nut Free     Summer

Yield 2 servings

Number Of Ingredients 8



Silken Tofu With Soy-Sauced Tomatoes image

Steps:

  • In a small saucepan or skillet, combine the tomatoes, soy sauce, olive oil, and many grinds of black pepper. Place over low heat and cook for 5 to 7 minutes, just until the tomatoes start to soften and juices collect in the pan.
  • Carefully cut the tofu into 2 wide slabs (or 4 smaller ones) and place on plates or in shallow bowls. Divide the warm tomatoes on top. Add a judicious drizzle of toasted sesame oil, then sprinkle with scallions and basil, if using. Serve immediately.

1 cup (½ pint) cherry tomatoes, halved
1 tablespoon soy sauce
1 teaspoon olive oil
Freshly ground black pepper
1 block silken tofu, about 12 ounces, chilled
Toasted sesame oil
Thinly sliced scallions (optional)
Thinly sliced basil (optional)

SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE

Eggs are nicely mimicked when you scramble firm tofu with vegetables or grains. The point is not to fool anyone into thinking he is eating eggs, but to create a scramble that is easy and satisfying.

Provided by Mark Bittman

Categories     quick

Time 15m

Yield 4 servings

Number Of Ingredients 6



Scrambled Tofu With Tomatoes, Scallions and Soy Sauce image

Steps:

  • Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
  • Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

2 tablespoons neutral oil
1 1/2 cups chopped tomatoes
Salt and ground black pepper
1 pound firm tofu, drained
1/3 cup sliced scallions
Soy sauce

TOFU SCRAMBLE

Try our vegan spiced tofu with cherry tomatoes for an egg-free take on scramble on toast. Perfect for breakfast, served on rye bread

Provided by Good Food team

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 10



Tofu scramble image

Steps:

  • Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
  • Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

Nutrition Facts : Calories 225 calories, Fat 14 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.1 milligram of sodium

1 tbsp olive oil
1 small onion , finely sliced
1 large garlic clove , crushed
½ tsp turmeric
1 tsp ground cumin
½ tsp sweet smoked paprika
280g extra firm tofu
100g cherry tomatoes , halved
½ small bunch parsley , chopped
rye bread , to serve, (optional)

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



Scrambled Tofu image

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

4 ounces extra-firm silken tofu
1 tablespoon nutritional yeast
1 tablespoon water
1/2 teaspoon soy sauce
1/8 teaspoon turmeric
1/8 teaspoon onion powder
1 pinch garlic powder
salt and pepper, to taste

SCRAMBLED TOFU

This is a wonderful vegetarian dish with a great flavor. The cheese can be omitted, and other vegetables such as green peppers or mushrooms can be added. It's great served with hot bran muffins.

Provided by LKAUMANS

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 4

Number Of Ingredients 7



Scrambled Tofu image

Steps:

  • Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 11.5 g, Fiber 2.4 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 305.8 mg, Sugar 5 g

1 tablespoon olive oil
1 bunch green onions, chopped
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 ounce) package firm silken tofu, drained and mashed
ground turmeric to taste
salt and pepper to taste
½ cup shredded Cheddar cheese

TOFU WITH SIZZLING SCALLION OIL

This refreshing weeknight meal comes together in less than 15 minutes and barely requires turning on the stove. Aromatic garlic, ginger and scallions are gently heated in oil until they sizzle and infuse it, turning into a fragrant, lively sauce for mild silken tofu. Peppery arugula and a final drizzle of tangy cilantro sauce brighten the dish. Enjoy with steamed rice for a heftier meal, or top with fried eggs. Leftover tofu can be stored in the scallion oil and refrigerated; it will have absorbed even more flavor the next day.

Provided by Kay Chun

Categories     dinner, lunch, quick, beans, main course

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 11



Tofu With Sizzling Scallion Oil image

Steps:

  • Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.
  • In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.
  • Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
  • Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.

1 (14- to 16-ounce) package silken tofu
Kosher salt (such as Diamond Crystal) and pepper
1/4 cup neutral oil, such as safflower or canola
1 tablespoon toasted sesame oil
1/4 cup thinly sliced scallions
1 tablespoon minced garlic
1 tablespoon minced, peeled ginger
2 tablespoons low-sodium soy sauce
2 tablespoons chopped cilantro leaves and tender stems
2 teaspoons unseasoned rice vinegar
2 cups baby arugula

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