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  Topic Review (Newest First)
07-18-2012 01:47 PM
feralheart I really love this recipe as a dinner entree. Its so good with collard greens. I bet you could make some nice cheese grits with some kinda nut cheese (not a fan of daiya and all those but I love nut cheese as much as I hate the name). Anyway, blackened scrambled tofu & garlic grits :http://www.theppk.com/2011/09/blackened-scrambled-tofu-garlicky-grits/
07-16-2012 03:27 AM
frame69

I have ordered the nescessary ingredients to have a go at this. Looks and sounds good,thanks for posting.

Frame.

06-30-2012 08:57 AM
vMaryv

You're welcome Ledboots!

06-28-2012 10:52 PM
lynchalbert

I think this is great, I'll try this.

06-28-2012 05:03 PM
LedBoots
Quote:
Originally Posted by vMaryv View Post

I'll add this one http://www.marystestkitchen.com/2011/09/vegan-recipetantalizing-thai-curry-tofu-scramble/. It's inspired by a scramble I had while on a weekend trip to Seattle. Really good. I posted a video for it too.

 

Cheers,

Mary

Ooh I will have to make that for my daughter! She would love it, thanks. smiley.gif
06-28-2012 01:15 PM
jessickah

thanks everyone :) a lot of sriracha yum yum!

06-28-2012 12:01 PM
vMaryv

I'll add this one http://www.marystestkitchen.com/2011/09/vegan-recipetantalizing-thai-curry-tofu-scramble/. It's inspired by a scramble I had while on a weekend trip to Seattle. Really good. I posted a video for it too.

 

Cheers,

Mary

06-28-2012 04:58 AM
LedBoots
Quote:
Originally Posted by 'IckenNoodleSoup View Post

I've never made cornbread.. Maybe I should try it, it seems to be well loved by USAians. Plus you can use it with Chile which is something we make at home all the time. 

Yes, it is the greatest with chili and really easy. I do corn muffins if pressed for time since they cook a little faster. smiley.gif I love recipes that call for corn kernels in the bread along with jalapenos.
06-28-2012 12:35 AM
'IckenNoodleSoup

I've never made cornbread.. Maybe I should try it, it seems to be well loved by USAians. Plus you can use it with Chile which is something we make at home all the time. 

06-27-2012 04:10 PM
LedBoots
Quote:
Originally Posted by jessickah View Post

I didn't use oil just a little bit of tomato paste and water came out great.

Breakfast: hash brown & tofu scramble

 

 

glad you liked the recipe :D


That looks amazing, Jessika!
Quote:
Originally Posted by 'IckenNoodleSoup View Post

I had scrambled tofu with a chile spiked quinoa salad for dinner.

Tofu was scrambled / stir fried with olive oil, a teaspoon of Marigold powder and a teaspoon of Garam Masala, a tablespoon of soy sauce, half a chopped courgette and half a chopped onion. Really good. I went back for seconds. 

Quinoa salad worked well with it, next time I think I'll do a bulghar pilaf with toasted seeds and a mixed green salad.

I really can't imagine treating it like scrambled eggs and putting it on toast for breakfast though. I think sticky brown rice and sweetcorn fritters and grilled mushrooms would make good alternative breakfast side dishes.

I really want to scramble up some tofu now, you are all making me hungry. grin.gif I like jalapeno cornbread and herbed sliced tomatoes with it, I did that last week.
06-27-2012 02:08 PM
Werewolf Girl That looks really good! lick.gif

I've never actually made tofu scramble, this thread has inspired me to try it soon.
06-27-2012 01:48 PM
jessickah

I didn't use oil just a little bit of tomato paste and water came out great.

Breakfast: hash brown & tofu scramble

 

 

glad you liked the recipe :D

06-27-2012 06:28 AM
LedBoots
Quote:
Originally Posted by jessickah View Post

I never ate my own tofu scramble because I am a no-oil kind of gal. So does anyone make theirs without oil in a non-stick pan? I'm off work tomorrow and actually want to eat what I cook for once! lol
It doesn't need oil, just a little liquid and don't have the pan too hot. I use the ppk recipe posted above also, it is easy and delicious. It would be fine without the oil, although I use olive oil and it is good for you. smiley.gif
06-27-2012 05:09 AM
'IckenNoodleSoup

I had scrambled tofu with a chile spiked quinoa salad for dinner.

Tofu was scrambled / stir fried with olive oil, a teaspoon of Marigold powder and a teaspoon of Garam Masala, a tablespoon of soy sauce, half a chopped courgette and half a chopped onion. Really good. I went back for seconds. 

Quinoa salad worked well with it, next time I think I'll do a bulghar pilaf with toasted seeds and a mixed green salad.

I really can't imagine treating it like scrambled eggs and putting it on toast for breakfast though. I think sticky brown rice and sweetcorn fritters and grilled mushrooms would make good alternative breakfast side dishes.

06-27-2012 04:15 AM
Blobbenstein sometimes I have just not bothered with any oil, and just used soya milk.
06-26-2012 09:07 PM
Jorjor
Quote:
Originally Posted by RunnerVeggie View Post

Tofu scramble does not contain unhealthy amounts of oil. Just a tablespoon or so of olive oil really adds to the richness and flavor of the dish.
No oil does not seem like a healthy way to go given your history.

Yep definitely don't skimp on the fat, although it is wise to avoid certain oils (ie, soy,peanut,canola,cottonseed) since their omega ratio is way out of whack. Olive oil would be a good option,
06-26-2012 07:06 PM
runnerveggie
Quote:
Originally Posted by jessickah View Post

I never ate my own tofu scramble because I am a no-oil kind of gal.
So does anyone make theirs without oil in a non-stick pan?
I'm off work tomorrow and actually want to eat what I cook for once! lol

Tofu scramble does not contain unhealthy amounts of oil. Just a tablespoon or so of olive oil really adds to the richness and flavor of the dish.

No oil does not seem like a healthy way to go given your history.
06-26-2012 05:26 PM
jessickah

I never ate my own tofu scramble because I am a no-oil kind of gal.

So does anyone make theirs without oil in a non-stick pan?

I'm off work tomorrow and actually want to eat what I cook for once! lol

06-26-2012 11:36 AM
runnerveggie

Here's the recipe I use: http://www.theppk.com/2009/10/tof-u-and-tof-me-scrambled-tofu-revisited/

 

It freezes really well - if you have a very large pan, make a double batch and freeze leftovers. I do drain it, but I don't press it for this scramble recipe. It benefits from being moist.

06-26-2012 11:23 AM
Poppy

We LOVE tofu scramble for dinner.  Black Salt definitely enhances it and makes it taste an awful lot like scrambled eggs.

06-26-2012 11:18 AM
'IckenNoodleSoup

I've never made scrambled tofu, don't know why 'cos it does sounds pretty good. Possibly because I'm not really a big breakfast person.

 

Does anyone eat it for lunch or supper rather than breakfast? I'm thinking it'd be good with some kind of grain based salad or pilaf.

01-27-2012 05:49 PM
necrobabe I made a tofu scramble a few days ago & it turned out amazing!
Definitely something that I'll be making from now on.
Thanks for the replies everyone
01-19-2012 08:11 AM
vepurusg
Quote:
Originally Posted by Raven815 View Post

That sounds pretty healthy to me.

Haha, that's just what I was thinking too. Unless it's literally taking a bath in the olive oil?

If I'm making a scramble, it's usually because I'm being lazy about cooking, so I just throw it together with whatever is on hand and eat it as a soup (likewise being lazy about squeezing the water out). Not saying all scrambles are lazy, of course- some of these sound pretty amazing. Also not saying there's anything wrong with lazy food; it can be seriously delicious too.

.
01-19-2012 08:05 AM
Raven815
Quote:
Originally Posted by MoarPineapplePlz View Post

I like it with Olive Oil, zucchini, onions, garlic, lots of curry powder and sprinkled with salt before eating. Not the healthiest way to make it, but so delicious.

That sounds pretty healthy to me.
01-18-2012 11:36 PM
MoarPineapplePlz I like it with Olive Oil, zucchini, onions, garlic, lots of curry powder and sprinkled with salt before eating. Not the healthiest way to make it, but so delicious.
01-18-2012 04:27 PM
audretoburrito That's the main reason I freeze it besides it staying good longer. When it's frozen and thawed it feels kinda like a sponge. I just grab a chunk and squeeze it out over the sink. I'm not sure I'd remember to press it before hand if it's fresh lol. I'm lucky when I remember to soak my beans the night before I'm makeing something. Other yummy stuff to throw in with them is italian seasonings, spinach, artichoke hearts, cherry tomatos halved, and of course garlic Plus the nooch and the turmeric. The turmeric turns it yellow I'm told though I can't say cause I'm blind so I'll just take peeps word on that one.

Audrey
01-18-2012 04:15 PM
Raven815 ^^^ Thanks, I've always wanted to try Tofu Scramble, more so since I stopped eating eggs.

Laura
01-18-2012 03:35 PM
vepurusg
Quote:
Originally Posted by Raven815 View Post

Does everyone always use firm tofu? Ever use silken or is it too soft? Do you always drain and press it?

Silken will produce too much water, and you'll be left with more of a soup than a scramble. Press as much water out as you can.

You *can* use silken, or not press the tofu, though, if you simmer it long enough to boil off all of the extra water (could take a half an hour though, and waste some energy).

.
01-18-2012 03:31 PM
Raven815 Thanks, I guess that's what I'm having for BF tomorrow.
01-18-2012 03:28 PM
delicioso I always use firm, but I don't worry about pressing it...if it's really wet, I might give it a squeeze over the sink, before putting it into the fp.
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