Vegan breakfast burrito/taco: Who doesn’t love a grab-and-go breakfast or dinner? Add vegan eggs, sautéed veggies, avocado, Tex-Mex cashew cream and wrap it in a tortilla to go.Avocado toast: This tofu breakfast scramble pairs perfectly with your morning avocado toast or easy 4 ingredient guacamole.Tofu scramble is delicious and satisfying on its own or as part of a larger breakfast - here’s a few ideas: Million dollar tip: To make an extra rich and creamy scramble, stir in a teaspoon of plant-based butter right before removing the pan from the heat.The tofu will then naturally release from the pan. As well, once you’ve added the tofu to the hot pan, let it sit for a minute or two without stirring while the heat does its work removing the surface water. For easy clean up: Use a non-stick pan to avoid having tofu scramble stuck to the bottom of your pan.The goal is for it to be fluffy like scrambled egg texture. Turning the heat too high dries out the tofu and it becomes crispy (more like a tofu crumble). Don’t turn the heat too high: I recommend keeping the heat around medium to medium-high.Add milk for a fluffier texture: If you do use extra-firm tofu, adding a splash or two of plant-based milk will help create fluffiness.Silken is too soft to hold shape and extra firm or super firm is too dry/compressed to achieve that fluffy signature scrambled egg texture. What kind of tofu is best to use?: In my experience, medium-firm or firm tofu produces the best, fluffiest scrambled egg texture.Here’s a few extra tips to help you make the best tofu scramble: Tofu is a magical, healthy, plant protein and once you know how to cook tofu, I'm sure you’ll be obsessed like we are. Top with remaining green onions and serve. ![]()
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