How to Make Perfect Tofu Scramble
This tofu scramble will change your breakfast game! Get the printable recipe here: https://rainbowplantlife.com/eggy-tofu-scramble/
🥗 Get my "Complete Guide to Salads" eBook here! Use code YOUTUBE for 50% off. https://shop.rainbowplantlife.com/products/salad-ebook
👩🏽🍳🌶️ IN THIS VIDEO
Kala namak option 1: https://www.burlapandbarrel.com/products/black-mineral-salt
Kala namak option 2: https://amzn.to/3KlNKEL
Favorite tahini: https://amzn.to/3hIgNGd
Za'atar: https://amzn.to/373I9Vb
Favorite nonstick frying pan: https://amzn.to/3hGWZCU
🔪 MY KITCHEN ESSENTIALS
Knives: https://kankitchen.com/meet-the-knives/ (get $5 off using code "nisha")
Instant Pot 6 quart: https://amzn.to/3aQY1aQ
Food Processor: https://amzn.to/38L8Aub
Vitamix blender: https://amzn.to/36xtZFN
Vitamix 64-ounce container: https://amzn.to/3cp5SNj
Stainless steel frying pan: https://amzn.to/3FMKAIF
Large Cutting Board: https://amzn.to/3spsW60
Cast iron skillet: https://amzn.to/3nZOgPe
🌶️ MIDDLE EASTERN TOFU SCRAMBLE BRUNCH PLATE
* 1 batch Tofu Scramble (recipe linked above), but use this spice blend instead:
- ¾ tsp ground cumin & ¾ tsp ground coriander
- ½ tsp paprika
- ¼ tsp turmeric
- ⅛ tsp cinnamon & ground cloves
- 1 pinch ground cardamom and 1 pinch nutmeg
*Yogurt Sauce & Chili Oil
- 1 tbsp Aleppo pepper (or 1 to 1.5 tsp red pepper flakes)
- 2 tbsp extra virgin olive oil
- ½ cup (113g) unsweetened coconut yogurt
- 1 garlic clove, crushed with a press
- 2 to 3 tsp lemon juice
- ¼ teaspoon dried mint
- Sea salt + black pepper to taste
*Salad
- 3 to 4 cups soft tender salad greens
- Reserved chili oil
- Lemon juice
- Sea salt and black pepper
*Pita bread and za'atar for serving
1. Add the chili flakes and olive oil to a small saucepan over low heat. Very gently simmer at the lowest simmer for 5 minutes. Take off the heat.
2. Stir together yogurt, garlic, 2 tsp lemon juice, mint, and ¼ tsp sea salt and pepper to taste. Taste, adding more lemon juice or salt as desired.
3. Drizzle some chili oil over the yogurt sauce. Reserve the rest of the chili oil for salad greens.
4. Mix together salad greens with a couple squeezes of lemon juice, reserved chili oil, and season with salt and pepper.
5. Heat up your pita in the oven at 350ºF for 5 minutes, or until warm. Then brush with olive oil and sprinkle with za'atar. Serve pita alongside tofu scramble, salad, and chili yogurt sauce.
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
https://rainbowplantlife.com/
http://instagram.com/rainbowplantlife
https://www.facebook.com/rainbowplantlife
https://www.pinterest.com/rainbowplantlife/
CHAPTERS:
0:00 Introduction
0:23 The problem with most tofu scrambles
0:47 Selecting and pressing the tofu
1:26 Preparing the spice blend
3:00 The key to creamy tofu scramble
4:10 Tearing the tofu
4:46 Cooking tofu scramble
5:35 Flavor variations
6:00 Middle Eastern brunch plate
8:22 Taste test with my parents
Видео How to Make Perfect Tofu Scramble канала Rainbow Plant Life
🥗 Get my "Complete Guide to Salads" eBook here! Use code YOUTUBE for 50% off. https://shop.rainbowplantlife.com/products/salad-ebook
👩🏽🍳🌶️ IN THIS VIDEO
Kala namak option 1: https://www.burlapandbarrel.com/products/black-mineral-salt
Kala namak option 2: https://amzn.to/3KlNKEL
Favorite tahini: https://amzn.to/3hIgNGd
Za'atar: https://amzn.to/373I9Vb
Favorite nonstick frying pan: https://amzn.to/3hGWZCU
🔪 MY KITCHEN ESSENTIALS
Knives: https://kankitchen.com/meet-the-knives/ (get $5 off using code "nisha")
Instant Pot 6 quart: https://amzn.to/3aQY1aQ
Food Processor: https://amzn.to/38L8Aub
Vitamix blender: https://amzn.to/36xtZFN
Vitamix 64-ounce container: https://amzn.to/3cp5SNj
Stainless steel frying pan: https://amzn.to/3FMKAIF
Large Cutting Board: https://amzn.to/3spsW60
Cast iron skillet: https://amzn.to/3nZOgPe
🌶️ MIDDLE EASTERN TOFU SCRAMBLE BRUNCH PLATE
* 1 batch Tofu Scramble (recipe linked above), but use this spice blend instead:
- ¾ tsp ground cumin & ¾ tsp ground coriander
- ½ tsp paprika
- ¼ tsp turmeric
- ⅛ tsp cinnamon & ground cloves
- 1 pinch ground cardamom and 1 pinch nutmeg
*Yogurt Sauce & Chili Oil
- 1 tbsp Aleppo pepper (or 1 to 1.5 tsp red pepper flakes)
- 2 tbsp extra virgin olive oil
- ½ cup (113g) unsweetened coconut yogurt
- 1 garlic clove, crushed with a press
- 2 to 3 tsp lemon juice
- ¼ teaspoon dried mint
- Sea salt + black pepper to taste
*Salad
- 3 to 4 cups soft tender salad greens
- Reserved chili oil
- Lemon juice
- Sea salt and black pepper
*Pita bread and za'atar for serving
1. Add the chili flakes and olive oil to a small saucepan over low heat. Very gently simmer at the lowest simmer for 5 minutes. Take off the heat.
2. Stir together yogurt, garlic, 2 tsp lemon juice, mint, and ¼ tsp sea salt and pepper to taste. Taste, adding more lemon juice or salt as desired.
3. Drizzle some chili oil over the yogurt sauce. Reserve the rest of the chili oil for salad greens.
4. Mix together salad greens with a couple squeezes of lemon juice, reserved chili oil, and season with salt and pepper.
5. Heat up your pita in the oven at 350ºF for 5 minutes, or until warm. Then brush with olive oil and sprinkle with za'atar. Serve pita alongside tofu scramble, salad, and chili yogurt sauce.
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
https://rainbowplantlife.com/
http://instagram.com/rainbowplantlife
https://www.facebook.com/rainbowplantlife
https://www.pinterest.com/rainbowplantlife/
CHAPTERS:
0:00 Introduction
0:23 The problem with most tofu scrambles
0:47 Selecting and pressing the tofu
1:26 Preparing the spice blend
3:00 The key to creamy tofu scramble
4:10 Tearing the tofu
4:46 Cooking tofu scramble
5:35 Flavor variations
6:00 Middle Eastern brunch plate
8:22 Taste test with my parents
Видео How to Make Perfect Tofu Scramble канала Rainbow Plant Life
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