Classic Tofu Scramble

Classic Tofu Scramble

Classic Tofu Scramble

Jump To Recipe

If you miss scrambled eggs, you’ll love scrambled tofu. Tofu’s customizable taste and texture perfectly mimic that American diner-style breakfast favorite.

A key ingredient to “eggy” tofu scrambled is kala namak salt or black salt. Black salt, which is actually a pinkish-grey color, has a mild sulfurous taste and smell, just like eggs.  Turmeric’s golden hue, along with nutritional yeast, gives scrambled tofu its classic yellow color while adding savory flavor.

This recipe, adapted from the first vegan cookbook I ever bought, Vegan 100 by Gaz Oakley, is super versatile too. You can add in your favorite vegetables and spices to the base and make it all your own.

Ingredients

2 tablespoons of vegetable stock or water (more if needed)

12 oz. (340 grams) block of extra firm tofu

1 medium yellow onion, finely chopped

½ teaspoon of kosher salt

¼ cup of almond milk (or oat milk)

½ teaspoon of turmeric powder

½ teaspoon of ground black pepper

¼ teaspoon of kala namak salt (black salt)

¼ cup of nutritional yeast

1 cup of cherry tomatoes, halved

Method for making Classic Tofu Scramble

1.  Heat a large non-stick frying pan over medium-high heat.

Add your veggie stock or water, onions and kosher salt. Cook the onions until soft and translucent, 5-7 minutes, adding additional liquid as needed so the onions don’t dry out.

2.  While the onions are cooking crumble the tofu by pressing it between your fingers. Add the tofu to the cooked onions along with the milk, turmeric, pepper, kala namak salt and nutritional yeast.

3.  Using a spatula, mix all the ingredients together.  Keep stirring until it becomes an even yellow color and resembles scrambled eggs.

4.  Mix in the tomatoes and spinach. Cook until the tomatoes are soft, and the spinach is wilted. Add salt and pepper to taste.

Scrambled tofu makes the best savory breakfast but also tastes delicious for a quick weeknight dinner!

Printable Recipe Card:

Print

With ImageWithout Image

Classic Tofu Scramble

Yield: 4 Servings

Author: Carol Clayton

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

If you miss scrambled eggs, you’ll love scrambled tofu. Tofu’s customizable taste and texture perfectly mimic that American diner-style breakfast favorite.

Ingredients

• 2 tablespoons of vegetable stock or water (more if needed)
• 12 oz. (340 grams) block of extra firm tofu
• 1 medium yellow onion, finely chopped
• ½ teaspoon of kosher salt
• ¼ cup of almond milk (or oat milk)
• ½ teaspoon of turmeric powder
• ½ teaspoon of ground black pepper
• ¼ teaspoon of kala namak salt (black salt)
• ¼ cup of nutritional yeast
• 1 cup of cherry tomatoes, halved
• 1 cup of fresh baby spinach

Instructions

1. Heat a large non-stick frying pan over medium-high heat. Add your veggie stock or water, onions and kosher salt. Cook the onions until soft and translucent, 5-7 minutes, adding additional liquid as needed so the onions don’t dry out.
2. While the onions are cooking crumble the tofu by pressing it between your fingers. Add the tofu to the cooked onions along with the milk, turmeric, pepper, kala namak salt and nutritional yeast.
3. Using a spatula, mix all the ingredients together. Keep stirring until it becomes an even yellow color and resembles scrambled eggs.
4. Mix in the tomatoes and spinach. Cook until the tomatoes are soft, and the spinach is wilted. Add salt and pepper to taste.

Calories

123.02

Fat (grams)

5.39

Sat. Fat (grams)

0.91

Carbs (grams)

9.26

Fiber (grams)

4.03

Net carbs

5.23

Sugar (grams)

3.24

Protein (grams)

13.31

Sodium (milligrams)

834.32

Cholesterol (grams)

0.16

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Beautiful Beans

Beautiful Beans and How To Cook Them

Jump To Recipe

Beautiful Beans and How To Cook Them

Beans, beans, beautiful beans! One of my favorite ways to get protein into a smoothie bowl is by adding beans. This slightly unconventional ingredient adds loads of protein, iron, fiber and those energy boosting complex carbs. When well rinsed, their flavor is undetectable, and they add a special richness to your smoothie bowl. Beans are also very filling, leaving you satisfied for hours. One common complaint about beans is that they are difficult to digest and can leave you feeling gassy. This is a problem that is easily solved, and with a few tips and tricks, you will be making your own economical, home-made beans, gas free!

Ingredients

o   2 cups of dried beans (I use garbanzo, black, cannellini, or adzuki beans)

o   6 cups of water (each for soaking and then for cooking)

o   ¼ cup of vinegar (inexpensive vinegar works just fine)

2 1” pieces of kombu

2 cups of dried beans yeilds the equivalent of 3-4 (15 oz.) cans

Beautiful Beans and How To Cook Them Method

1.  First measure out 2 cups of dried beans. 2 cups will yield 4½ to 6 cups of cooked beans, the equivalent of 3-4 cans! Take a quick look to see that there are no suspicious looking beans (shriveled or dark) or debris such as stones. Give them a good rinse then add them to a bowl with about 6 cups of warm water and ¼ cup of vinegar. Inexpensive vinegar will work just fine. This process helps break down the indigestible starches. Soak your beans for 8-10 hours. I find that soaking beans really just takes planning rather than time. You can put them to soak before bedtime or before heading off to work.

2.  Next, rinse your soaked beans carefully under cold running water to remove any traces of vinegar. Add them to a pot with 6 cups of fresh water and the secret de-gassing ingredient, kombu. Kombu is an edible seaweed with a unique ability to neutralize gas producing compounds. You’ll need two 1” pieces.

3.  The easiest and fastest way to cook beans is in an Instant Pot. Cook on high pressure for about 10 minutes with a 10-minute natural release. Exact cooking time will vary slightly depending upon how long you soaked your beans and how fresh the beans are. Open the pot and fish out the pieces of kombu. Then rinse your beans again under cold running water to stop the cooking process and to remove any traces of kombu. Cooked beans store in the refrigerator for a week or in the freezer for 6 months.

Cooking times in the Instant Pot for soaked beans:

Garbanzo beans    12 minutes

Black beans            9 minutes

Cannellini beans     8 minutes

Adzuki beans          7 minutes

4.  You can also cook beans in a rice cooker, following the above steps, by using the brown rice setting. Stove top cooking is an option too. Bring the water, beans and kombu to a boil, reduce to a simmer and skim off any foam that rises to the surface. Cook the beans until they are soft but not mushy. This can take anywhere from 30-90 minutes.  

I pretty much always have some type of cooked beans in my fridge just waiting to be added to my next smoothie bowl creation. Black beans blend up thick and rich in chocolate flavored smoothie bowls and white beans pair well with fruity recipes. Adzuki beans look lovely in pink and red smoothie bowls and garbanzo beans give a wonderful cookie dough texture. Blending beans is a clever way to enjoy a decadent, satisfying breakfast (or dessert!) with all the health benefits too!

Here are some delicious recipes with beans you may enjoy: (click/tap on the recipe you’d like to try)

Raw Cookie Dough

The Bean Queen Smoothie Bowl

The Red White and Bluebs Smoothie Bowl

The Cherry Blossom Smoothie Bowl

Printable Recipe Card:

Print

With ImageWithout Image

Beautiful Beans and How To Cook Them

Yield: 12 (½ cup) servings

Author: Carol Clayton

Prep time: 5 MinCook time: 10 Mininactive time: 8 HourTotal time: 8 H & 15 M

Beans, beans, beautiful beans! One of my favorite ways to get protein into a smoothie bowl and other baked items is by adding beans. This slightly unconventional ingredient adds loads of protein, iron, fiber, and those energy-boosting complex carbs.

Ingredients

• 2 cups of dried beans (I use garbanzo, black, cannellini, or adzuki beans)
• 6 cups of water (each for soaking and then for cooking)
• ¼ cup of vinegar (inexpensive vinegar works just fine)
• (2) 1” pieces of kombu

Instructions

1. First, measure out 2 cups of dried beans. 2 cups will yield 4½ to 6 cups of cooked beans, the equivalent of 3-4 cans!
2. Take a quick look to see that there are no suspicious-looking beans (shriveled or dark) or debris such as stones. Give them a good rinse then add them to a bowl with about 6 cups of warm water and ¼ cup of vinegar. Inexpensive vinegar will work just fine. This process helps break down the indigestible starches. Soak your beans for 8-10 hours. I find that soaking beans really just takes planning rather than time. You can put them to soak before bedtime or before heading off to work.
3. Next, rinse your soaked beans carefully under cold running water to remove any traces of vinegar. Add them to a pot with 6 cups of fresh water and the secret de-gassing ingredient, kombu. Kombu is an edible seaweed with a unique ability to neutralize gas-producing compounds. You’ll need two 1” pieces.
4. The easiest and fastest way to cook beans is in an Instant Pot. Cook on high pressure for about 10 minutes with a 10-minute natural release. The exact cooking time will vary slightly depending upon how long you soaked your beans and how fresh the beans are. Open the pot and fish out the pieces of kombu. Then rinse your beans again under cold running water to stop the cooking process and to remove any traces of kombu. Cooked beans store in the refrigerator for a week or
5. Store in the freezer for 6 months.

Calories

40.86

Fat (grams)

0.16

Sat. Fat (grams)

0.03

Carbs (grams)

8.99

Fiber (grams)

1.74

Net carbs

7.25

Sugar (grams)

3.37

Protein (grams)

2.02

Sodium (milligrams)

151.01

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator

Creamy Vegetables That Taste Good In Smoothie Bowls

Creamy Vegetables That Taste Good In Smoothie Bowls

Creamy Vegetables That Taste Good In Smoothie Bowls

What do all these vegetables have in common?...a unique ability to blend up smooth and creamy, making them especially smoothie bowl friendly. Creamy vegetables are particularly handy if you are creating a smoothie bowl without bananas. Simply pair the vegetable with a ripe pear to create a similar sweet/creamy effect.

Creamy Vegetables That Taste Good In Smoothie Bowls Ingredients & Method

Creamy Vegetables That Taste Good In Smoothie Bowls Ingredients and Method

Butternut squash, cooked and cooled (or pumpkin)

Sweet, creamy butternut squash is a wonderful smoothie bowl companion. It takes on a baked pie quality when cooked cooled and blended. Add in some spices and natural sweeteners and you have secretly healthy, dessert worthy treat. The easiest way to prepare butternut squash is to buy it already peeled and cubed (fresh or frozen) and steam it. For an economical and waste free option, simply buy a butternut squash, cut in half length wise (it helps to microwave it for 3 minutes to soften it first) and scoop out the seeds. Using a serrated knife, carefully cut off the outer peel and cut it into cubes. Now it is ready to be steamed until soft.

Yam, cooked cooled and peeled (or sweet potato)

The joys of yams are many from a simple pocket snack to fancy holiday casseroles. Their sweet and creamy flesh also blend up beautifully, making them a wonderful addition to smoothie bowls. I also love the pretty orange color which looks so nice in orange colored recipes. Simply microwave a medium sized yam for about 5 minutes and let it cool. The skin will loosen as it cools making it easy to peel by hand. Cut the cooled and peeled yam into chunks and pop it in the blender!

Avocado

The avocado is the champion of smoothie bowls and all things blended. Funnily enough, avocados are actually a fruit because they fit all the botanical criteria of a single-seeded berry, but are classified as a vegetable by the USDA, based on common usage. Choose avocados that are slightly soft but not mushy. The stone can be easily removed by cutting the vege/fruit in half lengthwise and taking a knife to pop out the pit. If the pit is stuck tight, the avocado may not be quite ripe yet.

Zucchini, raw and skin on

Mild and nearly seedless, the humble zucchini is essentially undetectable in smoothie bowls. It’s a master chameleon, adding nutrients, fiber and bulk without disturbing the overall flavor of the bowl. Green zucchini is perfect for green smoothie bowls while yellow zucchini works well in recipes where a lighter color is desired. Zucchini blends best raw so simply slice it up and add it to the blender. Zucchini is a prolific grower and you’ll likely find them in abundance at your local farmers market in the summertime. Choose smaller zucchinis with a nice firm skin, as the larger ones can taste “woody”.

Cauliflower, steamed and frozen

This secretly creamy vegetable is a wonderful way to add low calorie, high fiber nutrients to your diet. In fact, cauliflower contains some of almost every vitamin and mineral that you need. The simplest way to prepare cauliflower for smoothie bowls is to buy it already cut into florets (either fresh or frozen), steam it until it is soft when pierced with a fork and put it into freezer friendly containers with the quantity labeled on the top. (2 cup portions are handy) For an economical and waste free option, you can also buy fresh whole heads of cauliflower, cut them into florets, steam and then freeze them.

Cauliflower that is slightly thawed blends up creamier than fully frozen florets, as the blender has something to grab onto. So, pop the cauliflower in the microwave for 30 seconds or so before blending.