An incredibly flavorful, vegan take on classic palak paneer with curried tofu in place of cheese! 30 minutes required, big flavor, and so delicious! Full Recipe: https://minimalistbaker.com/vegan-palak-paneer-with-curried-tofu/. Palak paneer is an Indian curry made with spinach, onion, tomato, spices, and paneer (which is a type of Indian cheese). A similar dish called saag paneer is made with other leafy greens (such as mustard greens) and both originated in the Punjab region of Northern India. Our inspired take has similar flavors and ingredients, but swaps the cheese for tofu to keep it plant-based.. . FOLLOW US! Blog: http://minimalistbaker.com/. Instagram: https://instagram.com/minimalistbaker/. Twitter: https://twitter.com/minimalistbaker. Facebook: https://www.facebook.com/MinimalistBaker
#CurryTofu #PlantBased #MorrisTimeCooking. Follow My LifeStyle CHANNEL https://www.youtube.com/results?search_query=gaamp+tv for weekly Vlogs. Dont forget to SUBSCRIBE to our channel! Leave your below and let us know any other recipes you would love to see be made.. Shop The Items/Equipment Used In The Videos: Camera Equipment: Camera (Panasonic Lumix DMC FZ300):. https://amzn.to/2IDf4yb (US). https://amzn.to/2HmwcsR (Canada). https://amzn.to/2HlCJ71 (UK). Camera and Accessories: http://amzn.to/2EXSGyw. Camera Accessory Kit: http://amzn.to/2EXpJD7. Tripod with bag: http://amzn.to/2Cr4Bn3. Camera & Laptop Bag: http://amzn.to/2CGs1In. Lighting Set: http://amzn.to/2CEoeLr. Lighting Set with Backdrop: http://amzn.to/2CTPJyy. LIKE if you enjoy these videos! Thank you for watching!:). Follow us on: Instagram: https://www.instagram.com/morristimecooking/. Facebook: https://www.facebook.com/morristimecooking/. Snapchat: https://www.snapchat.com/add/morristimece
Here’s a Tofu recipe that makes a nice break from a typical breakfast egg scramble and it’s super easy to make. This dish is a great introduction to tofu if you’ve never cooked with the ingredient before. I use firm tofu in this dish and lots of fresh greens. In this tofu scramble I’m using the leaves and stems of fresh kale, but we often use fresh spinach too, which will cook up quicker if you’re in a rush. If you’re not used to using tofu in cooking, this tofu recipe is a good place to start. Tofu is a soy product and a meatless protein. It has almost no flavor, so tofu is very versatile. Tofu will take on whatever flavors you add, and it needs lots of flavor, so be generous. Bland tofu is terrible, but a well-seasoned tofu dish can be delicious. Give this version of a tofu scramble a try, or make your own with whatever fresh veggies you have on hand.. A printable copy of this tofu breakfast scramble recipe can be found at http://www.myfoodchannel.com/tofu-recipe/. Give this tofu recipe a try and let me know what you think, and for more. recipes check out the Chef Buck playlist:. http://www.youtube.com/user/FromUnderTheRock. and to print all recipes visit my website at http://www.myfoodchannel.com/. Connect with this media to catch all of my videos…thanks: MY OTHER YOUTUBE CHANNEL:. http://www.youtube.com/user/buckredbuck. FACEBOOK. http://www.facebook.com/buckredbuck. TWITTER. https://twitter.com/buckredbuck. INSTAGRAM. https://www.instagram.com/buckredbuck/. GOOGLE+. http://plus.google.com/u/0/109193261972985167770/posts. PRINT RECIPES AT MY WEBSITE:. http://www.myfoodchannel.com/. RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock. Ingredients for Tofu Scramble Recipe. 6-8 oz Firm TOFU. 2 cups chopped KALE. or substitute SPINACH. chopped GREEN ONIONS. chopped BELL PEPPER. finely chopped GARLIC. sliced CHERRY TOMATOES. and whatever seasonings. you like, like: PAPRIKA, CURRY, dried HERBS,. CHILI POWDER, SALT, and PEPPER. OIL for cooking. ….optional: SEEDS!..I use seeds in this video cause I had too much oil in my skillet and I wanted to take advantage of it. I added caraway seeds, but cumin or fennel seeds. would have added great flavor, too.. How to Make a Tofu Breakfast Scramble. Even firm tofu isn’t all that firm, so buy firm tofu.. Chop tofu into cubes or slices, but not too small.. Heat oil in a skillet on medium heat and add tofu. Season tofu well and saute about 5-10 minutes, turning as it cooks,until the. tofu is browned on most sides.. In another skillet, heat oil on medium heat.. Add in chopped kale stems and cook 2-3 minutes.. Add onions, peppers, and garlic and continue sauteeing another 2-3 minutes.. Add seasoning and spices and mix ingredients well.. Add in the remaining ingredients-kale leaves, tomato, green onion tops-and continue cooking another 3-5 minutes.. Add in browned tofu. Mix well, and serve.. And that’s it. Experiment and use whatever ingredients you desire and have on hand. A breakfast scramble can be whatever you want, and tofu is a great way to add. protein to a meatless dish. And a tofu breakfast scramble makes a nice lunch and dinner, too! Thanks for checking the video and tofu recipe out. If you liked it, click a button or two below and share it with your friends, I appreciate it! -Chef Buck
This recipe shows how to make scrambled tofu with wilted spinach for a high protein and healthy breakfast. Scrambled Tofu can be enjoyed with toast or bread just like scrambled eggs.. Full recipe available at https://www.oneteaspoonoflife.com/2018/10/spinach-tofu-scramble.html. For more recipes, log on to https://www.oneteaspoonoflife.com
Here’s how to make tofu scramble flavoured with spices, garlic, ginger, lemon juice and nutritional yeast.. R E C I P E. ••••••••••••••. 1 396g block of tofu ( I used Cauldron). 1 garlic clove. 1 tsp chopped ginger,. 2 spring onions,. 1 red pepper. 1 tsp turmeric. 1 tsp cumin. 2 tsp curry powder. 2 tbsp nutritional yeast. Juice 1/2 lemon. Salt & pepper to taste. D I R E C T I O N S. •••••••••••••••••••••••. Heat 1 tbsp coconut oil in a frying pan and add the chopped spring onions. Cook on medium heat for 5 minutes. Add the chopped pepper and cook for another few minutes.. Mix in the garlic, ginger and spices. Add a splash of water to create a paste.. Crumble in the tofu and add in the nutritional yeast, lemon juice and season with salt and pepper.. Cook for a few minutes until the tofu is coated with the spices and heated through.. Serve with lots of fresh coriander.. S U B S C R I B E. •••••••••••••••••••••. Make sure you subscribe for many more upcoming easy and healthy recipes https://www.youtube.com/NadiasHealthykitchen. Music Trippy Love by Vexento https://www.youtube.com/vexento. Connect with me on: •••••••••••••••••••••••••••. Facebook: http://facebook.com/nadiashealthykitchen. Instagram: http://instagram.com/nadiashealthykitchen. Twitter: http://twitter.com/nadiasrecipes. Pinterest: http://pinterest.com/nadiasrecipes. Google+: https://plus.google.com/+Nadiashealthykitchen
This easy curried tofu scramble is a great vegan breakfast recipe that anyone can make. Simple ingredients and only takes minutes to cook up.. Print recipe from my website at: http://www.cookingwithplants.com/recipe/curry-tofu-scramble/. MY BEST SELLING COOKBOOKS! Follow this link: http://bit.ly/mycookbooks. ★ Follow me on FACEBOOK: http://www.facebook.com/Cookingwithplants. ★ Print recipes at: http://www.cookingwithplants.com. ★ Instagram: http://www.instagram.com/cookingwithplants. ★ Pinterest: https://www.pinterest.com/cookingplants/vegan-recipes/. ★ YOUTUBE SUBSCRIBE HERE: http://bit.ly/CookingWithPlants. I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at http://amzn.to/1MgHoDy And I also read The China Study: http://amzn.to/1MgHsDt. All rights reserved. Recipes and content copyright Cooking With Plants Anja Cass
Steps to Make It Gather all the ingredients. The Spruce Sauté the garlic and onion in olive or canola oil in a large skillet. Allow to cook for 3 to 5 minutes, or until the Add the crumbled tofu and give it a quick stir.
The Spruce Add the curry powder, turmeric, cumin and salt and pepper to the. In a frying pan over high heat, add the oil and the garlic and cook for 20 seconds. Add the curry powder and fry for 10 seconds.
Break the tofu into the pan with your hands (but not too much; keep some texture). Stir and cook for about 3 minutes until heated through. Variation: For a mushroom and pesto scramble, swap the turmeric, soy sauce, and spinach for 1 cup quartered mushrooms and a handful of chopped sun-dried tomatoes.
Add these to the tofu. A tofu scramble with spinach is very nutritious and is the perfect breakfast protein boost for vegans who want an egg-like dish to start their day. The tofu is crumbled and then sauteed to resemble scrambled eggs—when combined with tomatoes, garlic, mushrooms, and spinach. Directions Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl.
Toss Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, Add the spinach. Whisk together soy sauce, sesame oil, nutritional yeast, garlic powder, sea salt, and cumin in a large mixing bowl. Crumb the tofu into small chunks with a fork or your hands, and place into a large mixing bowl.** Add all ingredients to the crumbled tofu and mix well.*** Put a frying pan (or large pot) on medium-high heat and wait for it to warm up.
Add the mixture to the pan and fry until the tofu. Saute the Tofu, meanwhile blend up the spinach, no Blanching needed!, add to Tofu and let cook while you clean up, or prep/make the flat bread or rice. Drizzle cashew cream and serve.
Done. For a more paneer like consistency, mix the tofu with the oil and spices and bake it for 20 mins. Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes. Unwrap the tofu and cut into cubes.
Place the tofu in a bowl and mash with a fork. Palak Tofu Indian Spinach with Silken Tofu Curry This spinach tofu curry is a remake of the Indian classic palak paneer. But, instead of using Indian cottage cheese, we use the rich and creamy silken tofu.
This tofu is simmered in a rich and creamy spinach curry delicately flavored with curry powder, onions, ginger, and garlic.
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Next, add a layer of spinach to cover the tofu mixture, then add half the basil leaves on top of the spinach.
WHY THIS RECIPE WORKS: Fresh soybean curd, or tofu, is perfect for pan-frying; its crust becomes crisp and makes a terrific contrast to its creamy interior.
For the topping, we crisped fingers of tofu in a skillet and garnished them with crumbled nori seaweed, sliced radishes, avocado, cool cucumber, and scallions.
I suggest adding Kalanamak salt (Black Sulfur salt) it adds the eggy taste and it aids in digestion. Better to be added at the very end of cooking so that the eggy taste from sulfur is not lost.
Had to drop my comment. Chef M…. when you said add water, you know you weren’t stirring in water��. But I get it; probably your secret water��. I’m about to make this now for the King… I threw out some Tofu 2wks ago, was so bland. Got chewed out for wasting it. But here I go to the cooking basic. Thanks for the recipe. Will be back to comment on the taste..
Great, easy and delicious. I added extra kurkum for more intense colour and at the end, also the oil, because I like more greasy food. Mixed in the bowl with lettuce with a lot of edible flowers from garden, this was my lunch today.
Ok, I’m back. I tried this recipe and I have to say…..the bomb. I used the “Grace pure creamed coconut” in the box instead. You just have to add about 1/4cup water to get the milky texture on low heat. You wont need cornstarch because the creamed coconut is already thick. It gives the tofu a more coconuty flavor. Sooo… good. Today, I used the “Grace coconut milk”, tasted good too. I wasn’t the judge. My fiance like the first one better. Thank you chef. Keep the recipes coming.
This recipe was right on thyme (heheeee) lol I have been a little nervous about trying tofu, but this recipe looks tasty, easy, and loving all the veggies! Definitely going to try now, thanks for sharing this!
I suggest adding Kalanamak salt (Black Sulfur salt) it adds the eggy taste and it aids in digestion. Better to be added at the very end of cooking so that the eggy taste from sulfur is not lost.
Chef Morris, yuh ting tun up! Rayyy. Much respect, bredda. I tried this recipe today and it was DELICIOUS! ��I didn’t have all the vegetables you used, but I made it work. Thanks for all the time and effort you put into this video.
Great recipe..just minus the olive oil..don’t believe the hipe on olive oil..it is only good for topical usage,not orally consumption. It has a lot of the bag fat.
I suggest adding Kalanamak salt (Black Sulfur salt) it adds the eggy taste and it aids in digestion. Better to be added at the very end of cooking so that the eggy taste from sulfur is not lost.
Had to drop my comment. Chef M…. when you said add water, you know you weren’t stirring in water��. But I get it; probably your secret water��. I’m about to make this now for the King… I threw out some Tofu 2wks ago, was so bland. Got chewed out for wasting it. But here I go to the cooking basic. Thanks for the recipe. Will be back to comment on the taste..
Great, easy and delicious. I added extra kurkum for more intense colour and at the end, also the oil, because I like more greasy food. Mixed in the bowl with lettuce with a lot of edible flowers from garden, this was my lunch today.
Ok, I’m back. I tried this recipe and I have to say…..the bomb. I used the “Grace pure creamed coconut” in the box instead. You just have to add about 1/4cup water to get the milky texture on low heat. You wont need cornstarch because the creamed coconut is already thick. It gives the tofu a more coconuty flavor. Sooo… good. Today, I used the “Grace coconut milk”, tasted good too. I wasn’t the judge. My fiance like the first one better. Thank you chef. Keep the recipes coming.
Yumm:) You must try
“black himalayan salt”!!!
just a little goes a loooong way to make eggless dishes have an egg taste.
peace in
This recipe was right on thyme (heheeee) lol I have been a little nervous about trying tofu, but this recipe looks tasty, easy, and loving all the veggies! Definitely going to try now, thanks for sharing this!
Never thought of curry but I’ll give this a try!
I always have it with kala namak/ black salt.
It adds the typical egg taste to it ����
I suggest adding Kalanamak salt (Black Sulfur salt) it adds the eggy taste and it aids in digestion. Better to be added at the very end of cooking so that the eggy taste from sulfur is not lost.
Chef Morris, yuh ting tun up! Rayyy. Much respect, bredda. I tried this recipe today and it was DELICIOUS! ��I didn’t have all the vegetables you used, but I made it work. Thanks for all the time and effort you put into this video.
Great recipe..just minus the olive oil..don’t believe the hipe on olive oil..it is only good for topical usage,not orally consumption. It has a lot of the bag fat.