Tofu Scramble

The Ultimate Waffle Board (Vegan)

Vegan Breakfast Burritos (With Tofu Scramble)

Home Vegan Bar / Docklands, Melbourne, Australia

Big vegan breakfast with tofu scramble, roast mushrooms, avocado, tenderised greens, ham, sauerkraut and grilled tomato

Make breakfast today

Tofu scramble with mushrooms and tomatoes

Impossible sausage

Vegg vegan egg yolk

Avocado toast w/ rye bread

Lovebirds

plant based breakfast burritos

tofu scramble :-). It's so hot you can see the steam coming off in the third photo 🤗. I used tofu nutritional yeast kale tomato a little bit of oil liquid aminos and garlic.

And lastly here's something I drew for my boyfriend @lostsnorunt's birthday!!!!! I love u bbyyyy :3

Chinese-inspired Tofu Scramble

(With Yellow Pepper Chutney)

Tofu Scramble

1 tbsp sesame oil 2 cups of baby bok choy, chopped

1 tsp garlic paste 1 tsp ginger paste 1 block of extra-firm tofu, drained and rinsed

1 tbsp nutritional yeast 1 tsp Chinese 5-spice 1/2 tsp black salt 1/4 tsp black pepper 1/4 tsp turmeric 2 green onions, chopped 1/4 cup roasted seaweed flakes

Heat sesame oil in a frying pan over medium heat. Add the bok choy, garlic paste and ginger paste. Sauté for several minutes. Crumble the tofu into the pan and cook for a few more minutes, stirring frequently. Stir in the; nutritional yeast, Chinese 5-spice, black salt, black pepper, and turmeric. Cook for another minute or two. Remove from heat. Stir in the green onions and seaweed flakes. Taste and adjust seasoning if necessary. Ideal served with yellow pepper chutney and green onion pancakes. Yellow Pepper Chutney 1 tbsp coconut oil 1 onion, peeled and chopped 1 tbsp lemongrass, minced 1 tsp ginger paste 1/2 tsp turmeric paste 1/4 chili flakes 1 tbsp coconut oil 6 cups yellow pepper, cored and chopped 1 cup raisins 1/4 cup rice wine vinegar 1/2 cup coconut sugar 1/4 cup agave 1/4 cup rice wine vinegar 2 tbsp tamarind concentrate 1 tbsp Chinese 5-spice 1 tsp coriander 1 tsp sea salt 1/4 tsp black pepper Heat coconut oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add the; lemongrass, ginger paste, turmeric paste, and chili flakes and sauté for another minute or two. Add the second tbsp of coconut oil along with the; chopped peppers, raisins and 1/4 cup of rice wine vinegar. Cook on medium-low heat (covered) for about 10 minutes, stirring occasionally. Stir in the; coconut sugar, agave, second 1/4 cup rice wine vinegar, tamarind concentrate, Chinese 5-spice, coriander, sea salt, and black pepper. Cook on medium-low heat (uncovered) for about another 10 minutes, stirring occasionally. Remove from heat and allow to cool. Transfer cooled chutney to high-speed blender and blend until smooth. Transfer to jars. Serve immediately. Store leftovers in fridge or freezer. Yields: about 3 jars.

Break Free From Eggs: A Guide to Vegan Egg Substitutes for All Your Cooking Needs

vegan guide to egg substitutes #vegan #justegg #veganbaking #plantbased

If you’re a bit newer to a vegan lifestyle, you might be wondering what exactly could be used to substitute eggs in daily life applications. Things like the scrambled eggs you have for breakfast, or the egg you use to bind your favorite cookie dough, can actually easily be replaced with vegan substitutes. (more…) “”

View On WordPress

Tofu Scramble

Cowboy Breakfast with Tofu Scramble & Vegan Bacon

Vegan Loaded French Fries With Tofu Scramble And Crumbled Sausages

Fluffy Tofu Scramble

1 block medium-firm or firm tofu not pressed

1 Tablespoon nutritional yeast

1/4 teaspoon turmeric

1/4 teaspoon kala namak

1 Tablespoon apple cider vinegar

pinch of pepper

pinch of salt can be optional

For full detailed instructions, visit the link above!