Recipe: Appetizing Glazed tofu scramble (vegan & gluten-free)

Glazed tofu scramble (vegan & gluten-free). Glazed tofu scramble (vegan & gluten-free) step by step. To prepare the tofu, drain the excess water, and squeeze dry it with a towel or paper tissues, and leave it in the fridge for a couple of hours before making the recipe (or even overnight). Tofu scramble, a vegan alternative to scrambled eggs.

Glazed tofu scramble (vegan & gluten-free) To prepare the tofu, drain the excess water, and squeeze dry it with a towel or paper tissues, and leave it in the fridge for a couple of hours before making the recipe (or even overnight). Drain the tofu and wrap in kitchen towel to dry out. Let them sit there for a few minutes while you make the marinade. You can have Glazed tofu scramble (vegan & gluten-free) using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Glazed tofu scramble (vegan & gluten-free)

  1. It’s 1 of medium firm tofu (19OZ).
  2. You need 1 packet of mushrooms (250 grams).
  3. It’s 3 of chopped carrots.
  4. You need 2 tsp of finely chopped ginger.
  5. You need 1 cup of chopped leek.
  6. You need of Chopped scallions.
  7. Prepare 1 tbsp of sesame oil.
  8. It’s 1/4 cup of toasted pecans.
  9. It’s of For the glazed:.
  10. You need 1 tbsp of sesame oil.
  11. It’s 3 tbsp of soy sauce.
  12. You need 1 1/2 tbsp of brown sugar.
  13. Prepare 2 tbsp of corn starch.
  14. Prepare 1 tbsp of water.
  15. You need 1 tbsp of minced ginger.
  16. It’s 1 clove of minced garlic.

In a small bowl mix together, the marinade ingredients. Give the tofu a gentle squeeze then unwrap and put in the bowl with the marinade, turning over the pieces to coat well in sauce. Tofu scramble is a popular vegan breakfast dish similar to scrambled eggs. Although this recipe calls for onions and green peppers, try adding some mock meat crumbles or experiment with different vegetable combinations, such as spinach, mushrooms and green onions.

Glazed tofu scramble (vegan & gluten-free) instructions

  1. To prepare the tofu, drain the excess water, and squeeze dry it with a towel or paper tissues, and leave it in the fridge for a couple of hours before making the recipe (or even overnight)..
  2. Heat sesame oil on a nonstick pan, crumble tofu and cook for 5 minutes, followed by mushrooms for a few minutes, and lastly the rest of the veggies, and cook for 15 stirring every now, and then until everything is well cooked..
  3. While that's cooking, prepare the glaze by mixing the water and cornstarch well first without leaving any lumps, then the rest of the glaze's ingredients..
  4. Add the glaze as a last step, and stir to coat everything..
  5. Serve warm on rice, with lettuce wraps, top of salad, or as a side dish..

The possibilities for tofu scramble are endless! Try a curried tofu scramble with spinach or a cayenne spicy tofu scramble. The water will begin to evaporate from the pan as it cooks; once the Tofu Scramble has thickened to your liking, you're all finished! Finish with Black Salt: turn off the heat, then fold the Black Salt into the mixture. Mash the tofu with a fork but leave some nice big chunks.

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