Tofu Scramble

scrambled-tofu-recipe-vegan-vegetarian
Description

Everyone needs a go-to savory morning protein. Scrambled tofu provides a versatile, high-protein base for any flavor combination and is beloved by vegans and omnivores alike. Use our combo of mix-ins or simply scramble tofu with these spices and throw in the fridge for a different breakfast every day of the week. Prepared scrambled tofu will keep for up to three days. To reheat, simply cook over low heat.

Servings: 2-4

Instructions

  1. Drain tofu from container and press if desired.
  2. Cut the block of tofu into cubes, place in a bowl, and break into small curds using a potato masher.
  3. Combine all spices and nutritional yeast in a bowl.
  4. De-seed bell pepper, then dice onion and pepper into small pieces.
  5. In one, pan heat ½ olive oil over medium-high heat and sauté veggie bacon on both sides to desired crispness.
  6. Chop cooked veggie bacon into ¼-inch pieces and set aside.
  7. In another pan, heat remaining olive oil on medium heat. Add onions and peppers and sauté until softened.
  8. Add tofu and cook until excess water has evaporated
  9. Stir in spices, mixing until well blended.
  10. Top with chopped veggie bacon and serve with fruit or toast.

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Cuban Black Beans and Rice with Caribbean Tofu

Description

The addition of SoyBoy Caribbean Tofu turns this vegan recipe for black beans and rice into a hearty, satisfying meal.

Servings: 4

Instructions

  1. Add a little splash of vegetable oil to the pan on medium to medium-high heat and saute the diced onion and pepper to soften, stirring regularly.
  2. Once the vegetables have softened, add the garlic and ground cumin and cook that along for a minute. Then add the tomato sauce, rice, black beans and vegetable broth and bring it up to a simmer, stirring it a couple of times.
  3. Once it comes to a simmer, adjust the heat so it stays at a nice gentle simmer with the lid on top. The rice will take about 20 minutes to cook and it’s a good idea to gently stir it occasionally.
  4. While you’re keeping your eye on that, cut the Caribbean tofu into ½” cubes.
  5. After the rice has been cooking about 15 minutes, fold in the cubed tofu and let it continue to cook along until the rice is done.
  6. Season to taste and serve with optional chopped fresh cilantro and a squeeze of fresh lime juice.

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