Tofu Scramble (Vegan Scrambled Eggs Alternative)

The Best Tofu Scramble

https://rainbowplantlife.com/eggy-tofu-scramble/
This tofu scramble tastes uncannily similar to scrambled eggs - rich, creamy, and flavor-packed, and the perfect recipe to try if you're tired of dry, bland tofu scrambles. Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.

4.99 from 127 votes

PREP TIME15 mins

COOK TIME10 mins

TOTAL TIME25 mins

COURSEBreakfast

CUISINEAmerican

SERVINGS3 to 4

INGREDIENTS

  

• 1 14- or 16-ounce (400/454g) block of firm tofu
• 1/4 teaspoon ground turmeric
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
• ½ teaspoon kala namak (AKA Indian black salt), plus more to finish
• Freshly cracked black pepper to taste
• 1 generous tablespoon tahini
• 2 tablespoons nutritional yeast
• ½ cup (120 mL) plant-based milk of choice, such as oat, cashew, or almond
• 1 tablespoon olive oil or cooking oil of choice
• Sea salt or kosher salt to taste

INSTRUCTIONS

 

• Drain the tofu. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
• Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
• Crumble the pressed tofu with your hands into chunks, not too big or too small.
• Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
• Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds (I prefer slightly drier for a breakfast burrito).
• Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.

Healthy Banana Muffins (Vegan, Gluten Free)

The best healthy banana muffins made with no eggs or dairy! Moist, fluffy, and with a tender crumb, these vegan and gluten free banana muffins need just ONE bowl!

CourseDessert

CuisineAmerican

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Servings12 Muffins

Calories150kcal

AuthorArman

Equipment

• Food Processor
• High speed blender
• Mixing bowl

Ingredients

• 3 large bananas
• 1/2 cup sugar of choice brown, white, coconut, monk fruit
• 1 large egg OR egg substitute flax egg, chia egg etc * See notes
• 1/3 cup vegan butter can use butter if not vegan
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups Flour of choice White, wholewheat OR all-purpose ** See notes
• Optional: frozen blueberries, walnuts

Instructions

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
• In a stand mixer or mixing bowl, add your bananas (mashed), sugar, egg substitute (or egg) and butter and mix until combined. Add the rest of the ingredients and mix until fully incorporated.
• Distribute the batter amongst the muffin liners, about 2/3 of the way full. If desired, top with chopped walnuts. Bake for 20-22 minutes, or until golden brown on top and a skewer comes out clean.
• Allow muffins to cool in the muffin tin for 20 minutes, before transferring to a wire rack to cool completely.

Notes

* To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 10 minutes, to form a gel. That is now a 'flax egg'.

** This recipe has been tested with white flour, wholewheat (wholemeal) flour and all-purpose flour. I cannot vouch for any other flour used. 

Store leftover muffins at room temperature, in a sealed container. They will keep well for up to 1 week or refrigerated to be kept longer. They also freeze well. 

Nutrition

Serving: 1muffin | Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Sodium: 290mg | Potassium: 144mg | Fiber: 1g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg | NET CARBS: 24g

Chickpea Omelette

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothie

Healthy Flourless Apple Pie Pancakes

 

Healthy Flourless Apple Pie Pancakes

These healthy apple pie pancakes are an easy family favorite breakfast and a kid-friendly recipe! Thick, fluffy and pillow-like pancakes loaded with apple pie flavor and absolutely satisfying. They are a gluten-free, vegan, sugar free and egg-free recipe which is also freezer friendly too!

Print

Course Breakfast

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings 3 servings

Calories 168 kcal

Author Arman

Ingredients

Flourless Apple Pie Pancakes

• 1 cup rolled oats can sub for quinoa or buckwheat flakes
• 1/4 cup milk of choice I used unsweetened almond milk
• 1/2 cup unsweetened applesauce 112 grams
• 1 tsp apple pie spice see notes above to make your own
• 1 tbsp baking powder
• 1 tbsp apple cider vinegar
• 1 tbsp sticky sweetener of choice I used monk fruit maple syrup

Apple Pie Compete (Topping)

• 1 small apple, chopped finely
• 1 tsp apple pie spice

Instructions

For the apple pie pancakes

1. Premix your spices into your applesauce. Combine all the ingredients in a blender. Blend until smooth. Alternatively, use a large mixing bowl. Start with the dry ingredients, before adding in the wet ones. Mix until fully combined.
2. Let the batter sit for at least 5 minutes, for the mixture to thicken. 
3. Preheat a nonstick frying pan over medium heat. Once the pan is hot, pour the batter in the pan, using a 1/4 measuring cup as a scoop. Cook for 1-2 minutes or until golden on the edges and a spatula can easily flip it. Cook for another 1-2 minutes, or until thick, fluffy and crispy.
4. Repeat until all the batter is used up. If possible, cover the pan when cooking. Serve up or allow to cool and freeze individual portions.

Apple Pie compete (optional)

1. Stovetop or microwave, heat up 1 chopped apple in a layer of water and apple pie spice until soft and tender. Sprinkle with extra cinnamon and top your pancakes with them. 

Recipe Notes

Healthy Fluffy Flourless Apple Pie Pancakes can be batch cooked and leftovers can be refrigerated or frozen.

Sweet Potato Toast

View link for more variations: https://www.buzzfeed.com/crystalhatch/these-nine-sweet-potato-toasts-will-make-you-feel-healthy?utm_term=.jvB6obVAn#.ov5l7BX1m

Peanut Butter Banana Cinnamon

 

INGREDIENTS

• 1 sweet potato
• Peanut butter, to taste
• 1 small banana, sliced
• Cinnamon, to taste

PREPARATION

1. Cut sweet potato into thin slices, about ¼ inch thick.
2. Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
3. Remove from toaster and let cool enough to handle.
4. Spread peanut butter evenly across sweet potato toast and top with sliced banana.
5. Sprinkle with cinnamon and enjoy!

Banana Bread

 

Ingredients

SEE INGREDIENTS & VIDEO HERE!

Directions

1

Preheat the oven to 350 ° F / 180 ° C.

2

Oil a 23 x 13 cm (9 x 5) bread pan.

3

In a bowl whisk together the bananas, lemon juice, vegetable oil, soy milk

4

and brown sugar until smooth. Set aside.

5

In a separate bowl, combine flour, salt, baking powder, baking soda and kilimanjaro mix.

6

Add the dry ingredients to the wet and to stir as little as possible.

7

Spread the batter in the prepared pan.

8

Bake for about 45 minutes or until a toothpick inserted in the center comes

9

out clean.

10

Let cool completely on a wire rack before removing from the pan. Cut into slices.

2 Minute Flourless English Muffin

Serves 1

 

 

Ingredients

1. 1/3 cup rolled oats (gluten free, if necessary)
2. 1 tbsp chia seeds
3. ½ tsp baking powder
4. 2 tbsp unsweetened applesauce
5. 1 tbsp milk of choice
6. Optional: pinch of salt

 

Instructions

1. In a blender, combine the oats, chia seeds, baking powder, and salt. Blend on high until finely ground.
2. Transfer to a bowl, add the applesauce and nondairy milk, and mix to form a sticky dough.
3. Place the dough in a ramekin and flatten.
4. Microwave for 2 minutes on high.
5. Let it cool for about 5 minutes before removing from the ramekin.
6. Slice in half, toast, and enjoy with toppings of choice.

 

Notes

1. This can be made in the oven- See notes above