Ingredients
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For the tofu scrambles:
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1 block firm tofu (about 1 pound), drained and crumbled
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2 tbsp cornstarch
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3 tbsp nutritional yeast
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2 tbsp water
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1 tbsp apple cider vinegar
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1/2 tsp salt
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1/4 tsp black pepper
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2 cloves garlic, minced
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1 green onion, thinly sliced (white and green parts)
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For the spicy sauce:
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2 tbsp chili paste (such as sriracha or gochujang)
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2 tbsp hoisin sauce
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1 tbsp rice wine vinegar
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1/4 cup water
Directions
Subtitle: High-protein, Low-carb, Gluten-free, Kid-friendly, Budget-friendly, Quick & easy, Whole food plant-based, Seasonal, Zero waste
Ingredients:
For the tofu scrambles:
1 block firm tofu (about 1 pound), drained and crumbled
2 tbsp cornstarch
3 tbsp nutritional yeast
2 tbsp water
1 tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced
1 green onion, thinly sliced (white and green parts)
For the spicy sauce:
2 tbsp chili paste (such as sriracha or gochujang)
2 tbsp hoisin sauce
1 tbsp rice wine vinegar
1/4 cup water
Instructions:
Day 1: Prepare the fermented tofu base
1. Combine all the ingredients for the tofu scramble in a large bowl and mix well until everything is fully incorporated.
2. Transfer the mixture to a clean glass jar or container, give it a good shake, and set aside at room temperature for about 2 hours or until thickened.
Day 2: Make the scramble
3. Drain the liquid from the fermented tofu base into a separate bowl (you can discard it if you don’t plan to use it).
4. Add the remaining ingredients for the tofu scramble to the bowl and stir well.
5. Heat a non-stick pan over medium heat and pour in the scramble mixture. Use a spatula to break up any clumps and cook for about 10 minutes, stirring occasionally.
Day 3: Assemble the breakfast
6. While the tofu scramble is cooking, prepare the spicy sauce by combining all the ingredients in a small bowl and whisking well. Set aside.
7. Divide the cooked tofu scramble among four plates. Top each serving with an equal amount of sautéed vegetables (such as bell peppers, mushrooms, zucchini, etc.).
8. Spoon the spicy sauce over the vegetable and tofu mixture, drizzling it around so that each bite has some sauce.
Note: The fermented tofu base will keep in the fridge for up to 2 weeks and can be used to make additional batches of tofu scrambles. Just remember to adjust the seasoning to your taste preferences when using leftover base.
Serving size: 2 scoops (about 1/2 cup) of tofu scramble, plus 1 cup cooked vegetables
Servings per recipe: 4
Difficulty: Easy
Nutrition Facts (per serving):
Calories: 250
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 220 mg
Total Carbohydrate: 13 g
Dietary Fiber: 5 g
sugars: 3 g
Protein: 15 g
Steps
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1
Done
|
Combine all the ingredients for the tofu scramble in a large bowl and mix well until everything is fully incorporated. |
|
2
Done
|
Transfer the mixture to a clean glass jar or container, give it a good shake, and set aside at room temperature for about 2 hours or until thickened. |
|
3
Done
|
Drain the liquid from the fermented tofu base into a separate bowl (you can discard it if you don't plan to use it). |
|
4
Done
|
Add the remaining ingredients for the tofu scramble to the bowl and stir well. |
|
5
Done
|
Heat a non-stick pan over medium heat and pour in the scramble mixture. Use a spatula to break up any clumps and cook for about 10 minutes, stirring occasionally. |
|
6
Done
|
While the tofu scramble is cooking, prepare the spicy sauce by combining all the ingredients in a small bowl and whisking well. Set aside. |
|
7
Done
|
Divide the cooked tofu scramble among four plates. Top each serving with an equal amount of sautéed vegetables (such as bell peppers, mushrooms, zucchini, etc.). |
|
8
Done
|
Spoon the spicy sauce over the vegetable and tofu mixture, drizzling it around so that each bite has some sauce. |
