California Farm Tofu Bacon and Tofu Scrambled Eggs
Vegan bacon and vegan scrambled eggs breakfast. I use a thin layer of freshly made silken egg tofu sandwiched between marinaded rice papers or organic banana peels, cut in bacon size strips. Delicious crispy bacon. If you are a non-egg vegan, use my crumbled firm tofu instead of silken egg tofu.
California Farm Tofu Bacon and Tofu Scrambled Eggs
Vegan bacon and vegan scrambled eggs breakfast. I use a thin layer of freshly made silken egg tofu sandwiched between marinaded rice papers or organic banana peels, cut in bacon size strips. Delicious crispy bacon. If you are a non-egg vegan, use my crumbled firm tofu instead of silken egg tofu.
Cooking Instructions
- 1
Brush 2 rice paper sheet centers with marinade of paprika powder, black garlic powder, pepper, maldon flaked seasalt, sweet thick soy sauce and sesame oil, leave 1” rim bare. Place thin 1/4” slices of silken egg tofu on center on bottom, cover with marinade, then top with rice paper sheet, brush edges with water so they glue shut. Brush outside of rice paper sheets with marinade.
- 2
Fry 5 minutes one side, like you would regular bacon, flip, fry 5 more minutes till crisp. Cut in bacon strips, serve.
- 3
Brush 4 banana peels inside with thick sweet soy sauce, paprika powder, black garlic powder and sesame oil, 2 banana peels on bottom, cover with thin slices of silken egg tofu, 2 banana peels on top, fry in olive oil in cast iron skillet, five minutes each side, cut to bacon strip size.
- 4
Make scrambled turmeric tofu with black himalayan salt, it gives an egg flavor to dishes. Serve with crisped marinaded banana peels.
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Chinese-style Tofu and Pork in Scrambled Egg Chinese-style Tofu and Pork in Scrambled Egg
The combination of grated garlic and Wei-pa chicken stock granules in Mirusuke-san's "Salted Udon Noodles with Lots of Vegetables" was delicious, so I tried it for simmered tofu - the result was easy and delicious.For this recipe I used a 380 g block of tofu. If your tofu is small, please reduce the amount of Wei-pa Chinese chicken soup stock granules. On 2/24 I changed the amount of water from 230 to 250 ml. Please taste and adjust the seasonings at Step 3 before adding the egg.The cooking liquid will thicken a bit due to the katakuriko on the pork. Recipe by Wanko mama
-
Two-Colored Fluffy Scrambled Egg and Tofu Soboro Rice Bowl Two-Colored Fluffy Scrambled Egg and Tofu Soboro Rice Bowl
Meat soboro (crumbled topping) has lots of fat...This soboro is made with tofu, but the texture is just like the chicken soboro.The egg will be fluffy and delicious if you are careful not to overcook it or over agitate it. Recipe by Chibinaruko chan -
Sukiyaki-style Chrysanthemum Greens & Tofu with Scrambled Eggs Sukiyaki-style Chrysanthemum Greens & Tofu with Scrambled Eggs
I won soy sauce and I happened to have fresh chrysanthemum greens and tofu, so I thought of this recipe to bring out the deliciousness of the greens.In Step 2 when adding the eggs, if you rotate the frying pan around, this will keep the egg from sticking. Recipe by milestone -
Simple Goya and Bacon Scramble Simple Goya and Bacon Scramble
This is one of our family's standard dish.Remove all of the white pith from the goya.For those who like the bitter flavor, skip the blanching (just don't forget to rinse off the salt).Be sure to cook and season this quickly! For those who take a while in the kitchen, I recommend mixing up the ingredients in advance. Recipe by rie-tin -
Sweet Onion and Snow Peas with Fluffy Scrambled Eggs Sweet Onion and Snow Peas with Fluffy Scrambled Eggs
We got some seasonal sweet onions and snow peas so I made this dish, which is a seasonal favorite in our family.Make the snow peas come out really bright green by paying extra care to how you blanch them. Be sure not to stir fry the vegetables for too long. You want to keep their crispy texture for maximum flavor.Have all of the ingredients ready, and cook them quickly. The creamy, smooth sauce will coat everything, so there's no need to simmer anything. Recipe by rie-tin -
Broccoli and Corn Scrambled Eggs for your Benot Broccoli and Corn Scrambled Eggs for your Benot
I wanted to pack lots of vegetables in my lunch box.The mayonnaise and coffee creamer creates a fluffy texture to the scrambled eggs. Recipe by Takame -
Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs
I was chosen as a recipe tester for Nagatanien's chirashi sushi mix. I created a recipe that'll be a sure hit to my family.This is perfect for my family of three. The packet itself is enough for us. You can quickly prepare this for lunch. Recipe by Koyukki- -
Microwaved Iri-Tamago Fine Scrambled Eggs And Egg Balls Microwaved Iri-Tamago Fine Scrambled Eggs And Egg Balls
For bento making on busy mornings! When I have no time to make a tamoyaki, or when I don't want to increase my washing-up load, I often make this.If you have a small whisk it's much easier to make. If you don't have a small whisk, just use a bowl that your regular sized whisk will fit into.When wrapping the egg ball in plastic wrap, make sure to let it cool down a bit first! If you try to handle the egg while it's still piping hot, the plastic wrap will break, so be careful. For 1 batch (or 2 egg balls). Recipe by Marugo-ru -
Scrambled Eggs with Colourful Vegetables and Ponzu Sauce Scrambled Eggs with Colourful Vegetables and Ponzu Sauce
Since I was leaving on a trip, I cooked something up from leftover fridge stock. This dish really whets the appetite. My boyfriend loves it. The recipe is a single serving amount.Instead of watercress, use komatsuna greens or other greens (preferably greens that aren't bitter, to avoid the step to remove the bitterness). Instead of bacon, ham or sausages are also fine. For 1 serving. Recipe by ochikeron -
Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce
My parents often made this recipe with crab.Canned scallops are a bit eUsing the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in.Use a bit of extra oil, and cook over high heat from the start! Use the juices from the boiled scallops as well as the scallops themselves. (This time I used a 180g net weight can of scallops, which had 95g of scallop meat). Recipe by Hekisora -
Cheesy Salami bread & corned beef w scrambled eggs! Cheesy Salami bread & corned beef w scrambled eggs!
It may hv a lot of steps, but it is sooooooo easy & worth it & once you get going, it goes pretty quick! :flower (L) :positiveSmile! :-)
More Recipes
Comments