Persian Tofu Scramble Breakfast Bowl

AuthorAngela
RatingDifficultyBeginner
TweetSave
tofu scramble with oranges
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 ½ cup sliced almonds
 2 tsp raw sugar
 3 oranges
 1 small onion
 1 bell pepper
 1 block extra firm tofu
 3 tbsp nutritional yeast
 3 tsp curry powder
 1 tsp cardamom
 1 tsp cinnamon
 pinch of salt, use black salt if available
 pinch of white pepper
 2 tbsp maple syrup
1

Wrap tofu in paper towels. Press the excess water from the block of tofu by placing something heavy atop the wrapped tofu. Leave for 15 minutes.

2

Prepare a piece of parchment paper or other nonstick surface. Add almonds and sugar to a medium saute pan and cook over medium high heat stirring constantly. Cook until sugar melts onto almonds. Set aside to cool on a piece of parchment paper or other non stick surface.

3

Remove the zest from the oranges. Juice one orange. Peel the other two oranges, segment and cut into slices.

4

Dice onion and bell pepper. In a medium saute pan, saute onion over medium low heat. Add juice from the orange one teaspoon at a time as needed to prevent sticking. Add bell pepper. Continue to saute until tender.

5

While sauteing vegetables, mix curry powder, nutritional yeast, cardamom, cinnamon, salt, and white pepper. Crumble the tofu and mix with seasoning.

6

Add seasoned tofu to the sauteed vegetables then the remaining orange juice and maple syrup.
Saute for about 5 minutes to heat tofu, cook off excess liquid and blend flavors.

7

Serve with orange slices and topped with sugared almonds.

Ingredients

 ½ cup sliced almonds
 2 tsp raw sugar
 3 oranges
 1 small onion
 1 bell pepper
 1 block extra firm tofu
 3 tbsp nutritional yeast
 3 tsp curry powder
 1 tsp cardamom
 1 tsp cinnamon
 pinch of salt, use black salt if available
 pinch of white pepper
 2 tbsp maple syrup

Directions

1

Wrap tofu in paper towels. Press the excess water from the block of tofu by placing something heavy atop the wrapped tofu. Leave for 15 minutes.

2

Prepare a piece of parchment paper or other nonstick surface. Add almonds and sugar to a medium saute pan and cook over medium high heat stirring constantly. Cook until sugar melts onto almonds. Set aside to cool on a piece of parchment paper or other non stick surface.

3

Remove the zest from the oranges. Juice one orange. Peel the other two oranges, segment and cut into slices.

4

Dice onion and bell pepper. In a medium saute pan, saute onion over medium low heat. Add juice from the orange one teaspoon at a time as needed to prevent sticking. Add bell pepper. Continue to saute until tender.

5

While sauteing vegetables, mix curry powder, nutritional yeast, cardamom, cinnamon, salt, and white pepper. Crumble the tofu and mix with seasoning.

6

Add seasoned tofu to the sauteed vegetables then the remaining orange juice and maple syrup.
Saute for about 5 minutes to heat tofu, cook off excess liquid and blend flavors.

7

Serve with orange slices and topped with sugared almonds.

Persian Tofu Scramble Breakfast Bowl

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