Best 3 Scrambled Tofu With Veg And Basmati Rice Recipes
**Scrambled Tofu with Vegetables and Basmati Rice: A Delightful Vegan Meal**
Indulge in a nutritious and flavorful vegan culinary experience with our tantalizing Scrambled Tofu with Vegetables and Basmati Rice. This wholesome dish combines the goodness of protein-rich tofu, an assortment of colorful vegetables, and fluffy basmati rice, creating a symphony of textures and flavors.
**Recipes Included:**
1. **Scrambled Tofu with Vegetables:** Discover the art of perfectly scrambling tofu, resulting in a fluffy and savory texture. Learn how to combine it with an array of vegetables, such as bell peppers, onions, and mushrooms, to create a colorful and nutritious scramble.
2. **Basmati Rice:** Master the technique of cooking fluffy and aromatic basmati rice, the perfect accompaniment to the scrambled tofu. Our recipe provides step-by-step instructions for achieving perfectly cooked rice, ensuring a delightful dining experience.
3. **Complete Meal Assembly:** Bring it all together and learn how to assemble the scrambled tofu, vegetables, and basmati rice into a visually appealing and satisfying meal. Whether you prefer a hearty breakfast, a light lunch, or a nutritious dinner, this dish is sure to delight your taste buds.
4. **Variations and Substitutions:** Explore creative variations and substitutions to cater to different dietary preferences and allergies. Find out how to incorporate your favorite vegetables, use different types of tofu, and make the dish gluten-free or low-carb if desired.
5. **Serving Suggestions:** Discover innovative ways to serve this delectable dish. Learn how to transform it into a breakfast bowl, a wrap, or a colorful Buddha bowl. Elevate your meal with a variety of sauces and toppings, such as a tangy tomato salsa or a creamy avocado sauce.
SCRAMBLED TOFU WITH VEG AND BASMATI RICE
Made this tonight to use up some cauldron firm tofu and some veg that needed using up any veg you want. Turned out stir fryish. My husband liked it a lot even though he hates tofu, In this the tofu tastes like fried eggs. My scales have broken so I measured out the rice in a measuring jug.
Provided by cakeinmyface
Categories One Dish Meal
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the rice in a sieve under cold running water.
- Heat up a tablespoon of olive oil in heavy based pan until it's very hot. Add rice and fry gently for 1 minute. Add the pint of cold water, bring to the boil then turn down to lowest heat clamping lid on tightly. Do not open the lid for next ten minutes, so set your timer.
- While this is going on, heat the remaining oil in a frying pan and add the onions. Then add the spices and tofu and keep stirring it. After the tofu has coloured a bit and gone squishy, add the rest of the veg and keep stirring.
- When the timer goes off, check the rice. It should look puckered with little holes. Stir it to check if there is any remaining water hiding underneath. If there is, keep it on the heat uncovered for 5 minutes to evaporate the water.
- Once there is no water, add the veg and tofu to the rice and stir. Add the soy sauce and taste. Add more chili, garlic or Chinese 5 spice, salt or pepper as per your liking, then eat it. I think this makes enough for 4 people, 3 very hungry people, or one husband.
Nutrition Facts : Calories 744.1, Fat 20.9, SaturatedFat 3.4, Cholesterol 0.2, Sodium 367.6, Carbohydrate 119.2, Fiber 12.2, Sugar 16.9, Protein 26.4
12-MINUTE SCRAMBLED TOFU VEGAN FRIED RICE
Tofu replaces eggs for a protein-rich (and vegan) fried rice recipe. From chopping board to table in 12 minutes!
Provided by Kare for Kitchen Treaty
Time 12m
Number Of Ingredients 17
Steps:
- Set the tofu on a large cutting board and mash with a potato masher or fork until it's crumbled. Set aside.
- Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
- Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
- Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
- Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
- Taste and add additional Tamari or soy sauce if desired.
- Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores' portions if you like. We like to pass the Sriracha with this fried rice, as well.
Nutrition Facts : Calories 490 kcal, Sugar 7 g, Sodium 719 mg, Fat 18 g, SaturatedFat 3 g, Carbohydrate 69 g, Fiber 8 g, Protein 16 g, ServingSize 1 serving
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
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
Tips:
- For a firmer tofu scramble, press the tofu before cooking to remove excess moisture. You can do this by wrapping the tofu in a few layers of paper towels and placing it on a plate. Then, place another plate on top and weigh it down with something heavy, such as a can of beans or a heavy skillet. Let the tofu press for 30 minutes to an hour.
- Use a non-stick skillet to cook the tofu scramble. This will help prevent the tofu from sticking and burning.
- Cook the tofu scramble over medium heat. This will help prevent the tofu from becoming too dry.
- Stir the tofu scramble frequently while cooking. This will help to evenly cook the tofu and prevent it from sticking together.
- Add your favorite vegetables and seasonings to the tofu scramble. Some popular additions include onions, peppers, tomatoes, spinach, and garlic.
- Serve the tofu scramble with your favorite sides. Some popular options include toast, bagels, or fruit.
Conclusion:
Scrambled tofu is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to get your daily dose of protein and vegetables. With a few simple ingredients and a little bit of time, you can easily make a delicious and satisfying tofu scramble at home.
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