Best 3 Scrambled Tofu With Tomatoes Scallions And Soy Sauce Recipes
Indulge in a culinary delight with our tantalizing Scrambled Tofu with Tomatoes, Scallions, and Soy Sauce. This delectable dish is a harmonious blend of flavors and textures, featuring soft, fluffy tofu, tangy tomatoes, aromatic scallions, and a savory soy sauce dressing. As a versatile protein alternative, tofu absorbs the vibrant flavors of the accompanying ingredients, making it a satisfying and protein-packed meal. This recipe is not only incredibly tasty but also beginner-friendly, requiring minimal cooking skills and readily available ingredients. Elevate your meal preparation with this wholesome and flavorful dish, and explore the additional tofu recipes provided in the article, offering a range of culinary adventures to suit your taste preferences.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
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
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.
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
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.
Tips:
- Use extra firm or firm tofu: This type of tofu holds its shape better when scrambled and absorbs the flavors of the other ingredients more easily.
- Press the tofu before cooking: This helps to remove excess moisture and results in a more flavorful scramble.
- Crumble the tofu into small pieces: This will help it cook more evenly.
- Use a non-stick skillet: This will help to prevent the tofu from sticking and burning.
- Cook the tofu over medium heat: This will help to prevent it from overcooking and becoming dry.
- Stir the tofu frequently: This will help to ensure that it cooks evenly.
- Add your desired seasonings and vegetables: This recipe is a great base for adding your own personal touch. Try adding different spices, herbs, or vegetables to create a unique scramble.
Conclusion:
This scrambled tofu with tomatoes, scallions, and soy sauce is a delicious and easy-to-make vegan breakfast or brunch. It is packed with protein and flavor, and it can be easily customized to your liking. So next time you are looking for a quick and healthy meal, give this recipe a try!
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