Ingredients
-
For the fermented tofu mixture:
-
1 block firm or extra-firm silken tofu (about 1 pound)
-
1/2 cup water
-
2 tablespoons apple cider vinegar
-
1 teaspoon coconut aminos
-
1 teaspoon Asian sesame oil
-
1 teaspoon maple syrup
-
1/2 teaspoon sea salt
-
For the scrambles:
-
1 package (12 ounces) firm or extra-firm tofu, drained and cubed
-
2 cloves garlic, minced
-
1 small onion, thinly sliced
-
1 bell pepper, thinly sliced into large pieces
-
2 cups mixed greens (such as arugula, spinach, and kale), roughly chopped
-
1 green onion, thinly sliced, plus more for garnish
-
2 tablespoons nutritional yeast flakes
-
1/4 cup chopped fresh herbs (such as cilantro, basil, mint, or parsley)
-
Pinch of red pepper flakes
-
Black sesame seeds and Thai chili threads (for serving)
Directions
Subtitle: Budget-friendly, High-protein, Gluten-free, Kid-friendly, Low-carb, Oil-free, Quick & easy, Whole food plant-based, Zero waste
Description: This scrumptious vegan breakfast features fermented tofu, crunchy vegetables, and spices that will transport your taste buds to the streets of Vietnam! It’s budget-friendly, high-protein, gluten-free, kid-friendly, low-carb, oil-free, quick & easy, whole food plant-based, and zero waste.
Ingredients:
For the fermented tofu mixture:
1 block firm or extra-firm silken tofu (about 1 pound)
1/2 cup water
2 tablespoons apple cider vinegar
1 teaspoon coconut aminos
1 teaspoon Asian sesame oil
1 teaspoon maple syrup
1/2 teaspoon sea salt
For the scrambles:
1 package (12 ounces) firm or extra-firm tofu, drained and cubed
2 cloves garlic, minced
1 small onion, thinly sliced
1 bell pepper, thinly sliced into large pieces
2 cups mixed greens (such as arugula, spinach, and kale), roughly chopped
1 green onion, thinly sliced, plus more for garnish
2 tablespoons nutritional yeast flakes
1/4 cup chopped fresh herbs (such as cilantro, basil, mint, or parsley)
Pinch of red pepper flakes
Black sesame seeds and Thai chili threads (for serving)
Instructions:
Step 1: Prepare the fermented tofu mixture
Combine all ingredients for the fermented tofu mixture in a blender and puree until smooth. Set aside.
Step 2: Make the scrambles
Heat a nonstick pan over medium heat. Add the cubed tofu and cook, stirring occasionally, until golden brown and mostly dry, about 10 minutes. Transfer to a plate.
Add the garlic and onion to the same pan and sauté until softened, about 5 minutes. Add the bell pepper and cook until slightly tender, another 5 minutes.
Stir in the mixed greens, nutritional yeast, and reserved tofu from the first step. Cook until the greens have wilted, about 2-3 minutes. Season with salt and pepper to taste.
Divide the mixed greens among four bowls. Top each bowl with the fried tofu, green onions, and additional herbs if desired. Serve immediately with black sesame seeds and Thai chili threads for added texture and heat.
Note: You can prepare the fermented tofu up to one week in advance and store it in an airtight container in the refrigerator. Simply mix the fermented tofu with the other ingredients when you are ready to use it.
Steps
|
1
Done
|
Step 1: Prepare the fermented tofu mixture |
|
2
Done
|
Step 2: Make the scrambles |
