A vegan friend ordered this dish for brunch once, he let me taste it and it has become a frequent meal for me. It works with many combinations of vegetables.#vegan #vegetarian #protein #lunch #brunch #tofu #scramble #scallions #soy #vegetable #meal #food #quick #easy

I make scrambled tofu with all kinds of seasonal vegetables.You can use store-bought prepared 4 to 5 x concentrate mentsuyu noodle sauce instead of the All-Purpose Dashi Soy Sauce. Alternatively, you can use a mixture of 2 tablespoons of soy sauce + a pinch of dashi stock granules. For 4 servings. Recipe by FarmersK

This is a dish I always have on stock in my refrigerator.Making sure there's no moisture left is a hint for preserving it, perhaps? If you add the shiitake last they'll absorb the moisture. Recipe by Achakosama

This is my own flavor that I developed by taking the best from the versions made by my mother and mother-in-law.-If you simmer the vegetables in advance, the dish will be properly flavored.-Crunchy lotus roots are essential in this. Burdock root is delicious too. For 4 servings. Recipe by Cookie shiasu

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

The scrambled tofu that I had at a hospital when I gave birth was delicious, so I tried to replicate it.You don't have to add egg. It's ok to pour in the beaten egg at the end.The scrambled egg highlights its nice yellow color.You can also use the snow peas as decoration.I used spinach in the picture.You can use any kinds of vegetables from your fridge. Recipe by Ryo---ko

Want to save cooking time? Then you may consider cooking scrambled tofu. Try it with some freshly cooked rice!#easy #Japanese

I cracked an egg over rice rice with finely scrambled tofu and it was really good.Season the beaten eggs with mentsuyu. Mix raw eggs and the mentsuyu with hot rice and mix in the finely scrambled tofu. The rice and tofu absorbs the flavors. Recipe by commeline

I wanted 1 more dish for the table! So I made this with whatever I had in the refrigerator.There's no need to drain the water from the tofu.If you mix the sauce with the tofu while shaking the frying pan, the sauce will coat the tofu evenly. Recipe by watyami

As of March, I succeeded with my diet to lose 8kg. This is something that I ate on my diet and I decided to share it.Non-oil tuna has a stronger flavor. I ended up making something that's not super appetizing but delicious!Season as you like! The picture shows a variation I made with shrimp. It's still good without it too. In order to make sure it's not soggy, be sure to cook until the water evaporates. Recipe by Pufumi

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.#GlobalCookpadGames2024

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