Channel: Rainbow Plant Life

Category: Education

Tags: tofu scrambled eggsrainbow plant lifevegan breakfasttofu scramblevegan breakfast recipestofu scramble veganeasy vegan recipesvegan recipesrainbowplantlifehow to cook vegan foodhigh protein vegan mealsvegan eggs recipeeasy vegan breakfast

Description: This tofu scramble will change your breakfast game! Get the printable recipe here: rainbowplantlife.com/eggy-tofu-scramble 👩🏽‍🍳🌶️ IN THIS VIDEO Kala namak option 1: burlapandbarrel.com/products/black-mineral-salt Kala namak option 2: amzn.to/3KlNKEL Favorite tahini: amzn.to/3hIgNGd Za'atar: amzn.to/373I9Vb Favorite nonstick frying pan: amzn.to/3hGWZCU 🔪 MY KITCHEN ESSENTIALS Knives: kankitchen.com/meet-the-knives (get $5 off using code "nisha") Instant Pot 6 quart: amzn.to/3aQY1aQ Food Processor: amzn.to/38L8Aub Vitamix blender: amzn.to/36xtZFN Vitamix 64-ounce container: amzn.to/3cp5SNj Stainless steel frying pan: amzn.to/3FMKAIF Large Cutting Board: amzn.to/3spsW60 Cast iron skillet: 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? rainbowplantlife.com instagram.com/rainbowplantlife facebook.com/rainbowplantlife 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