Anyone ever tried tofu scramble?

Question

I need to add protein to my diet and I don't eat much meat or eggs-Not a vegetarian-I just don't like them.

Answer 1

There is a lot you can eat

try this link

http://allrecipes.com/HowTo/Making-a-Veg...

Also sri lankan cuisine has a lot of vegetarian options when it comes to food

http://www.lakdivafoods.com

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Lentil soup

Ingredients

1 Celery

6 Carrots

1 Onions

1-2 Red & Yellow Peppers

12 shitake Mushrooms

8 garlic

1 pkg Lentils

salt

red crushed pepper

4 Chicken Bouillon Cubes

1 Can Hunts Fire Roasted Tomatoes

1 bunch cilantro

Olive Oil

Cooking Instructions

Sautee all ingredients in olive oil add lentils add can fire roasted tomatoes add cilantro add bouillon cubes (4)

Add water Bring to boil cover and simmer 45 minutes - 1 hr

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Stir Fry

Ingredients

1/2 cup dry sherry or Shao Hsing rice wine (see Ingredient Note)

1/2 cup water

2 tablespoons brown sugar

2 tablespoons lime juice

2 tablespoons hoisin sauce

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons canola oil, divided

1 pound water-packed seitan, preferably chicken-style, drained, patted dry and broken into bite-size pieces (see Ingredient Note)

1/4 cup chopped unsalted peanuts

2 teaspoons minced fresh ginger

4 carrots thinly sliced

2 bell peppers, thinly sliced

1/4 cup chopped fresh cilantro (optional)

Cooking Instructions

1. Whisk sherry (or rice wine), water, brown sugar, lime juice, hoisin, cornstarch and salt in a small bowl.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add seitan; cook, stirring occasionally, until crispy, 4 to 6 minutes. Stir in the remaining 1 tablespoon oil, peanuts and ginger. Cook, stirring often, until fragrant, about 1 minute. Add carrots and bell peppers, and cook, stirring constantly, about 1 minute.

3. Whisk the sauce and add to the pan; stir to coat. Reduce heat to medium, cover and cook until the vegetables are crisp-tender and the sauce is thickened, 3 to 4 minutes. Stir in cilantro, if using.

Ingredient Notes: The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Shao hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

Seitan is processed wheat gluten that is high in protein and has a meaty texture. It can be found in health-food stores or large supermarkets near the tofu. The actual weight of the seitan in a package varies depending on whether water weight is included. Look for the "drained weight" on the label. We used two types of White Wave seitan: one has a 1-pound 2-ounce water-packed package containing "8 ounces drained" seitan and one comes in a package labeled "8 ounces" that actually contains 8 ounces of seitan.

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There is also something called Soy meat it is 100% vegetarian you can buy it at any indian grocery store This is a veggie version with Textured Vegetable protein (TVP) or soy chunks.

Veat has a delicious texture and flavor; you won't believe it's not meat. Veat's Nuggets, Bites, b*****s, and Fillets are sure to delight meat-eaters and vegetarians alike. Our soymeat? is high in protein, low in saturated fat, and cholesterol free.

Veat is made from only the finest ingredients.? Our gourmet soymeat product line is 100% vegetarian, and contains not meat, poultry, fish or eggs.

Veat is so simple to prepare, just heat and serve, from the barbeque to the oven, microwave or stovetop - Veat is the perfect meat substitute to all your favorite recipes, and it is fun to cook with!

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TVP ( Soy ) meat loaf

TVP Meatloaf

1/2 C. onion

1 Tbs. olive oil

1 1/2 C. textured vegetable protein granules

1 tsp. Basil

1/2 tsp. garlic powder

1/2 tsp. Oregano

1/4 C. fresh parsley, chopped

1/4 tsp. Salt

1 C. bread crumbs

1 1/2 C. boiling water

1/4 C. tomato sauce

Chop the onion and sauté it in the olive oil until soft. Combine with the other ingredients. Press into a non-stick pan and bake at 350 for 20 minutes.

Veggie burgers

Veggie Burgers

Yield: 10 burgers

1/2 C. brown lentils

1/2 C. barley

1/2 C. brown rice

2 Tbsp. Olive oil

1 1/3 C. carrots, minced

3/4 C. onion, minced

3/4 C. celery, minced

2 Tbsp. Sunflower seeds, toasted or dry-roasted

1 tsp. Oregano

1 1/2 tsp. Salt

pepper to taste

1 tsp. Thyme, minced

1 Tbsp. Dried basil

1 1/2 tsp. Garlic, minced

2 large eggs

1/2 C. flour

1 Tbsp. Vegetable oil

The day before serving:

Bring 4 C. water to a simmer in a large saucepan. Add lentils, cover, simmer 15 min. Add barley, cover, simmer 15 min. Add brown rice, cover, simmer 20 min. or until water is absorbed and rice is cooked.

In medium pan, saute carrots, onion, and celery in olive oil til tender, about 10 min. Add sunflower seeds, oregano, salt, pepper, thyme, basil, and garlic, and saute 1-2 min. more.

Combine grains and vegetables in large covered container, refrigerate overnight.

The day of serving:

Add eggs and flour to grain mixture, mix wells. Form balls 3-4 inches in diameter, and flatten into patties 3/4 inch thick. Fry patties in vegetable oil until golden brown, 3-4 min. each side.

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Non-meatloaf

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Bulgur Onion Not-Meatloaf

1 C. TVP

1 C. bulgur wheat (medium grind)

1 C. oatmeal

1 packet Lipton Spicy Onion soup mix

1 jalapeno or Anaheim pepper

1 red bell pepper

3/4 C. ketchup

1 clove garlic (more if you like)

Herbs and spices of your choice

3 1/4 C. boiling water

Preheat oven to 375 F. Place TVP, bulgur, oatmeal, and soup mix in a large bowl. Add boiling water, stir well and set aside. Chop peppers medium. Chop garlic fine. Add all ingredients to mixture, and let sit for a few minutes. Non-stick spray a large bread pan. Fold mixture into pan and press firmly into pan and around edges. Brush top with ketchup. Bake for about 1 1/4 hours.

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Onion Not-Meatloaf Slices in Ketchup Gravy

1 C. oatmeal (coarse grind is best)

1 C. TVP (granular)

1/2 C. whole wheat flour

1/2 C. minced celery

1/2 C. minced parsley

Your choice of herbs

1 packet Lipton Onion soup mix

1/2 C. ketchup

1 1/2 C. water (1 3/4 C. for a softer mixture)

Mix all ingredients together and let sit in the refrigerator for 1/2hour. You may need to adjust water to produce a meat loaf texture after the refrigeration. Preheat oven to 375 F. Non-stick spray a loaf pan, and place mixture into it. Coat top of loaf with ketchup. Bake for 1 hour. Remove and place in refrigerator. (If you cut it hot it will crumble.) When cool, slice it and warm it up in a sauce made from 1 part ketchup and 2 parts water. Serve with mashed potatoes for the ultimate comfort food meal.

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TVP Meatloaf

1/2 C. onion

1 Tbs. olive oil

1 1/2 C. textured vegetable protein granules

1 tsp. Basil

1/2 tsp. garlic powder

1/2 tsp. Oregano

1/4 C. fresh parsley, chopped

1/4 tsp. Salt

1 C. bread crumbs

1 1/2 C. boiling water

1/4 C. tomato sauce

Chop the onion and sauté it in the olive oil until soft. Combine with the other ingredients. Press into a non-stick pan and bake at 350 for 20 minutes.

Answer 2

yum!

Answer 3

Scrambled tofu is delicious. It's really easy too. I use a whole block of firm tofu, drain it, heat some oil in a skillet, add the tofu and cook it until it begins to brown, add spices and vegetables, and it quickly goes a golden colour. I like to add a splash of soy sauce before serving. I don't make it very often, but I look forward to eating it no matter what time it is. I love it!

Answer 4

Mashed tofu mixed with mayo and celery and curry powder makes an amazing mix that tastes (and looks) a lot like egg salad. That's one of my favorite things to do with it.

I also like to marinate slices of tofu in soy, sesame oil, ginger and garlic and then bake the slices - yummy to munch on or make a sandwich with. Or cut in strips and add to stir fry veggies to put over rice.

There are lots of recipes online, here's a few to get you started:

http://vegetarian.about.com/od/maindishe...

Answer 5

Yes, the recipe at http://www.theppk.com is downright addictive.

Answer 6

Yes, I eat scrambled tofu all the time.

I use the extra firm that comes in a plastic container with water.. (not the silken that comes in a small paper box style package)

drain water well, mash with a fork

put in nonstick skillet on medium and cook

Add the following seasonings as it cooks:

  black pepper

  nutritional yeast

  a vegetarian "poultry flavor" seasoning

  onion powder

  garlic powder

  a dash of soy sauce

NOTE: soy sauce, poultry flavored seasoning, and salsa are all very salty, so you really should not add salt until it is TOTALLY done and you are SURE it needs salt. It probably won't!!

gently stir as needed to prevent sticking.

when it is beginning to get mostly cooked (when it's drier and  has a different "look" to it.. like a diff texture.) then add diced tomatoes and/or salsa. (adding tomato should be done when it's mostly "done" because tomato can cause foods to "stop" cooking.. weird but true)

let it cook a few  more min with the tomato

Eat it on or wrapped in tortillas,  with more salsa and sour cream. YUM

I call it my "southwest style scrambled tofu" and it's gotten me more than one best answer here on this section. I love it!! It's one of my fav breakfast foods.

  

Good luck!!

Answer 7

My wife LOVES tofu scramble

Answer 8

Yes, it was good. :)

Answer 9

Yes, I like tofu scramble. It's very filling.

The recipe I use:

1 box silken firm Mori-Nu tofu, patted dry and mashed

1/8 tsp. turmeric

1 tsp. onion powder

1/2 tsp. salt

1 cup of your favorite vegetables such as bell peppers, tomatoes, broccoli, fresh mushrooms, and onions.

Put the tofu in a lightly oiled sauté pan and cook over medium heat for 3 minutes. Add the remaining ingredients, stir well, and cook for 5 to 8 minutes, until the vegetables are cooked and the tofu is heated through.

http://www.chooseveg.com/display_recipe....

Answer 10

I tried it and HATED it!

Do you like tofu in other dishes?  If so, you will probably like the tofu scramble.  If not (like me) you will definitely not like it.  To me, tofu has a very weird taste that I can not get used to!

It all depends on your personal taste!

If you try and don't like it, there are lots of other ways to get some extra protein into your diet.  Eat a handful of nuts everyday, and make sure to eat lots of green vegetables.  Soy products also contain a lot of protein.

Answer 11

No, but it sounds interesting. I like to marinate tofu in bbq sauce and then barbeque it when everyone else is eating hotdogs and hamburgers.

Answer 12

yes, like scramabled eggs, only with tofu(not the product of a hen´s menstrual cycle) it´s yummy!! I like to make it into a breakfast burrito. the best way to get a lot of protein is by eating legums(soy, lentils, beans, peanuts. . .etc.) and also oatmeal and green leafy veggies are excelent sources of protein(and no animals is harmed)

Answer 13

yup it's one of the rare ways i really like tofu :)  i've had it out and they make it much better than i can but sometimes i'll just scramble some tofu, soy sausage and cheese for breakfast... and of course, add in some scrambled veggies to make it even better :)

Answer 14

Not liking meat or eggs is a good reason to consider looking into a vegetarian diet. Many of the people who post here gave up meat because they didn't like the taste.

You can scramble soft tofu, but you have to spice it up first, since tofu by itself doesn't have a real flavor. It is kind of like a veggie sponge that takes on the flavors of stuff its cooked with. It makes a good veggie omlet.