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How To make Scrambled Tofu For Breakfast, Lunch Or Dinner
1/2 lb Firm tofu drained
1/2 Leek that has been cut
Lengthwise, cleaned and Diced 1/4 ts Mustard seeds
1/4 - 1/2 tsp. curry powder
1/4 c Water
x Tamari (soy sauce) x Cayenne powder and black Pepper to taste
Heat oil in skillet until hot. Add mustard seeds and when they begin to pop add leek and saute for 2 minutes. Add crumbled tofu and continue sauting for 2 more minutes. Add water, tamari, and spices. Cover and cook until all water is cooked off. Serve with sprouts. I also saute with red pepper, black olives, celery and often throw in a handful of leftover brown rice whenever possible. From: kbrewer@nickel.ucs.indiana.edu (kevin k brewer). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Scrambled Tofu For Breakfast, Lunch Or Dinner's Videos
CRUNCHY Tofu Breakfast Wrap Recipe | EASY vegetarian meal idea!
LEARN HOW TO MAKE A DELICIOUS VEGAN BREAKFAST CRUNCHWRAP RECIPE!
LAY HO LAY HO!! Breakfast is not always my jam, but I do like an all day breakfast! Join me in this episode and learn how to make a vegan tofu scramble breakfast crunch wrap that's easy to put together and absolutely delicious! Let's begin
Ingredients:
1/2lb firm tofu
1/2 red onion
1/4 red bell pepper
1/4 green bell pepper
1 small avocado
salt and pepper to taste
drizzle of olive oil
1/2 tsp black salt
1 tsp turmeric
1 tbsp soy sauce
2 tortilla wraps
1 tomato
1/2 cup leafy greens
your favourite plantbased cheese
sprinkle of smoked paprika
sriracha to taste
ketchup to taste
Directions:
1. Pat dry the tofu with a paper towel. Then, crumble into a bowl
2. Thinly slice the red onion, red bell pepper, and green bell pepper
3. In a small mixing bowl, mash up the avocado with some salt and pepper
4. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
5. Add in and sauté the red onion and bell peppers for a few minutes
6. Add the tofu, black salt, turmeric, and soy sauce. Sauté for another couple of minutes and set aside. Wipe the pan out with a paper towel
7. Slice a tortilla wrap down to the center only
8. Assemble the wrap by placing the fillings onto one of the four sections
9. Fold the wrap one section at a time and fold each section onto one another
10. Heat up the wrap on the frying pan. About a 1-2min on each side will give a nice crunchy sear on the tortilla
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How To Meal Prep 12 Easy Vegan Recipes In 90 Minutes For A Beginner
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Vegan Scrambled Eggs ????
This is our recipe for Vegan Scrambled Eggs! We use tofu to recreate the perfect egg texture.
We switch this recipe up from the usual tofu scramble. We use two types of tofu for this - silken and firm. The blended silken tofu is the secret to this dish and what gives it that creamy, eggy texture that the firm tofu alone can’t give us.
We also use black salt which is what gives the dish that sulphur flavour. If you don’t have this don’t worry as it’s not essential but does take these vegan eggs to the next level!
What do you guys think of this recipe? We think it’s perfect for Christmas morning! A real treat breakfast that you don’t even need to spend too much time on!
If you’re looking for a cheap but amazing Christmas pressie, our first cookbook BOSH! is now only £8!! This is a bargain for 140+ exclusive recipes. Get your copy here:
Whilst you’re there, you can pre-order our brand NEW cookbook, BISH BASH BOSH! Even MORE tasty recipes. Coming 2019.
Let us know your thoughts in the comments!
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3 VEGAN HIGH PROTEIN Savoury Breakfast Ideas!
3 easy delicious vegan savoury breakfast recipes
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Recipe 1
2 avocados
Handful of fresh coriander, finely chopped
Handful of fresh chives, finely chopped
Handful of spinach, finely chopped
Squeeze fresh lemon juice
1 x 400g can white beans
Salt to taste
1 clove of garlic, minced
Handful of mushrooms
1 tsp paprika
Salt to taste
Recipe 2
Chickpea flour
1 tsp baking powder
Squeeze of fresh lemon juice
2 tomatoes
1 red pepper
1/2 courgette
1 red onion
Handful of fresh coriander
Handful of fresh parsley
Salt to taste
Handful of mushrooms
1 tsp soy sauce
1 red chilli
Recipe 3
1 red onion
1 tbsp mango chutney
2 tsp curry powder
1 tsp mustard seeds
Salt to taste
1 x 400g can chickpeas
Handful of fresh spinach
Squeeze of fresh lemon
Chilli flakes
Fresh coriander
Avocado
Coconut yogurt
What i eat for Lunch Vegan | tofu scramble #shorts #vegan #whatieatinaday
Anyone can make these Easy VEGAN Meals for Breakfast, Lunch & Dinner! + FREE Meal Prep Guide
Free Meal Prep Guide below! ⬇️ Looking for fast & easy vegan recipes that you can meal prep? I've got you covered! Great for using up leftovers from a batch prep, these recipes can be made quickly and using whatever veggies you have. Enjoy!
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✨ Some items from this vid you might find helpful!
Curry powder from fried rice recipe:
Vitamix food processor with chopping blades:
Vitamix V1200 (the base of the food processor)
????What to watch next!
Ready for dessert? ????
???? Original recipes:
Tofu Scramble recipe inspired from:
Tabbouleh salad recipe adapted from:
Pineapple fried rice veganized from:
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