Tofu Scramble Grilled cheese

Updated: Aug 12


This is an easy go to recipe in our house and some days I pair it with these sweet potato fries or regular fries.

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Need:

For Tofu Scramble:

1 Extra Firm Tofu pack

2 tsp Ginger minced

2 tsp Garlic minced

2 tsp Green chilies minced

1 tbsp Soy sauce

2 tsp Sriracha sauce

1 tsp salt

2 tsp Turmeric

1/2 medium finely chopped onion

1 finely chopped large tomato

1/2 finely chopped green Bell Pepper

2 tbsp finely chopped Cilantro

1 tbsp Oil of your choice (we like Chili Garlic oils or Oilive oil)



* Remove the excess water from the tofu by squeezing it out in the sink.

* In medium size skillet crumble the tofu in it and on medium heat let the water evaporate for 5-8 minutes. Goal is to get the tofu as dry as you can.

* Remove the tofu on paper towel to get whatever remaining water out.

* In the same skillet on medium heat, add the oil, ginger, garlic, onions, bell peppers, stir then add green chilies, salt, turmeric and cook for only 1 minute then add the tofu, mix well add the soy sauce and sriracha sauce.

* Turn the heat off and add the tomatoes and Cilantro at the end.

* I normally make this and save it in the fridge for 4-5 days and it stays good in an air tight container


For Grilled Cheese:

* Choose bread of your choice

* Vegannaise (Vegan Mayo)

* Shredded Pepper Jack cheese

* Maggie hot and spicy sauce

* Ketchup and you are good to go.


Melt the cheese on the bread on a skillet and on the second bread spread veganaise and add scramble like shown above cook till the cheese is melted and put it together!




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