Tofu recipes – Beets me

Name: Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 clusters cherry tomatoes; 1 garlic clove pressed; Olive oil; 1 pinch salt; Fresh rosemary; 4 tbsp olive oil; 1 onions finely chopped; 400 gr tofu; 1/4 tsp cumin; 1 tsp garlic powder; 3/4 tsp turmeric; 1/2 tsp sweet paprika; 1/4 cup cashew or soy cream; 1/4 cup water; 1/2 - 1 tsp salt; 100 gr fresh spinach; Kala namak (black himalayan salt)

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Beets me — Wed, 27 Jan 2021 17:00:00 +0000

Hi friends! How are you? So, today’s recipe is one of those that I make quite often! Probably every week. I’m a sucker for scrambled tofu and I can have it every single day! My recipe is an absolut favorite! Creamy, hearty, filling and sooo good! The secret to this recipe is the cashew cream which adds to the tofu the fatty texture it needs to be perfect! Most scrabled tofu recipes are usually a bit dry for me but with the addition of the cream it gets just the way I like it! The cherry tomatoes add a nice little garicky touch to it which you will love and the spinach (though it can be omitted) is the perfect match to scrambled tofu! I know I get a bit excited over this recipe but hey… I love it! Give it a go and let me know in the comments what you think!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Recipe by Konstantinos – Beets meCourse: BREAKFAST, MAIN COURSE, MOCK MEATSCuisine: EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

The best ever scrabled tofu recipe! Rich, creamy and absolutely delicious!

Ingredients

The Cherry Tomatoes
2 clusters cherry tomatoes
1 garlic clove pressed
Olive oil
1 pinch salt
Fresh rosemary
The Scrambled Tofu
4 tbsp olive oil
1 onions finely chopped
400 gr tofu
1/4 tsp cumin
1 tsp garlic powder
3/4 tsp turmeric
1/2 tsp sweet paprika
1/4 cup cashew or soy cream
1/4 cup water
1/2 – 1 tsp salt
100 gr fresh spinach
Kala namak (black himalayan salt)

Directions

Preheat oven at 200°C. Line a baking tray with parchment paper. Add the two clusters and and the garlic clove pressed. Sprinkle with some olive oil, salt and black pepper and bake for about 15 minutes.
In pan over medium heat add the olive oil. Once hot throw in th eonion and saute until translucent. Using your hands crumble the tofu in the pan and saute for about 8 minutes. Add all the spices and stir.
Add the cashews cream and the water. Once creamy and thick add the salt and the spinach and give it a good stir. Once spinach is wilted turn heat off and sprinkle some kala namak over it.
Serve with the roasted cherry tomatoes on the side and some grilled bread.

Notes

You can omit the spinach if you like.

Nutrition Facts

2 servings per container

Amount Per ServingCalories386
% Daily Value *
Total Fat 27.4g 43%
- Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 338mg 15%
Potassium 1202mg 35%
Total Carbohydrate 21.8g 8%
- Dietary Fiber 8.9g 36%
- Sugars 7.2g
Protein 22.3g 45%

Calcium 552%
Iron 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say drop your comment below.

Happy cooking!

DELICIOUS AND EASY NO-EGG SALAD

Beets me — Mon, 11 Jan 2021 17:00:00 +0000

Hi again! Today we will be making an easy, 7 ingredient, yet delicious egg salad! Egg salad is not vegan you say? Well, you got that right! But that doesn’t mean we can’t make it! This no egg salad is just as good as the real thing. Maybe even better! It certainly is healthier and easier to make! All you need is 7 simple ingredients and 30 minutes to make it! So…grab your tofu and lets do it!

DELICIOUS AND EASY NO-EGG SALAD

Recipe by Konstantinos – Beets meCourse: APPETIZERS – STARTERS, MOCK MEATS, SALADS, SAUCES & DIPSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Delicious, easy to make, 7 ingredients no egg salad!

Ingredients

200 gr firm tofu
1/3 cup vegan mayonnaise
1 tbsp nutritional yeast
1/2 tsp onion powder
1 tsp kala namak (black Indian salt)
1/4 tsp turmeric
1 1/2 tbsp chives (chopped)

Directions

Wrap the tofu in a clean kitchen towel then put it on a large plate with a lip. Add something heavy on top (pot, books etc) and leave it aside for 20 minutes.
In bowl add the tofu breaking it in smaller pieces with your hands. Add all the ingredienst except for the chives. Using a fork stir and squash the mixture by pressing it down. Adjust to taste if needed, add the chives and stir well.

Notes

Keep stored in fridge for about 5 days.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

TOFU NUGGETS BURGER

Beets me — Sun, 25 Oct 2020 17:48:33 +0000

Probably one of my all time favorie recipes! This burger is THE BOMB! Scrumptious tofu nuggets crunchy on the outside and juicy on the inside. Does it taste like chicken? Sure it does and nobody will tell the difference! Enjoy them on their own on plate or in a burger like this one!

TOFU NUGGETS BURGER

Recipe by Konstantinos – Beets meCourse: MAIN COURSECuisine: AmericanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Crunch and juicy tofu nuggets in a burger with fries and mayo!

Ingredients

200 gr medium firm tofu
For the marinade
500 ml vegetable stock
1 garlic clove
1/2 onion
2 tbsp soy sauce
1 tsp vegan worcestershire sauce
For the breading
1/2 cup oats
1 tbsp chicken seasoning
3 tbsp nutritional yeast
1 tsp salt
1 tbsp coconut sugar or brown sugar
1 tsp smoked paprika
1/2 garlic powder
1/2 onion powder
Black pepper to taste
1/2 cup corn starch
Rest of the ingredients
Vegetable oil fot frying
2 burger buns
4 tbsp vegan mayo
1 cup chopped lettuce
2 tbsp bbq sauce
A handful of French fries

Directions

The day before break the tofu in smaller pieces (bite size) and put them in a bag and in the freezer. Next day in the morning take the tofu out to thaw.
Finely chop tha garlic clove and add it in a bowl with all the rest of the marinade ingredients. Squeeze the tofu in your palms to get rid mst of the water. Throw the tofu in the vegetable stock and let it marinade for about 1 – 2 hours.
Add the oats in a food processor and pulse a few time to break it in smaller pieces. Empty it in a bowl and add the chicken seasoning, the nutritional yeast, salt, coconut sugar, paprika, onion powder, garlic powder, and black pepper give it a good stir. In a second bowl add the the corn starch.
In a pan over high heat add vegetable oil. Once warm dip one piece of tofu in the corn starch, then back to the marinade and in the breading. Make sure to cover all sides. ADd it in the hot oil and fry it for about 3 – 4 minutes from both sides or until golden brown. Continue with the rest of the tofu making sure nut to fry more than 5 to 6 pieces each time so not to drop the temperature of the oil.
Once done leave the tofu nuggets on a piece of kitchen paper to absorve the oil.
Asseble the burger
On the bottom bun add 2 tbsp vegan mayo, and then about 4 – 5 tofu nuggets. Add ssome lettuce, fries and about a tbsp bbq sauce. Top with the other half of the burger bun and enjoy!

Notes

Instead of oats you can use all purpose flour.

If you have any questions or just want to say hi don’t hesitate to drop a comment below.

Happy cooking!