I’ve tried to put the recipe together: 400 g firm tofu, crumbeled, 2 tablespoons Tamari, turmeric up to 1 teaspoon, 2 tablespoons nutritional yeast, red bell pepper, spring onions, shredded carrots, mushrooms or any vegetable you like, smoked paprika, (freshly grinded )black pepper, corn tortillas, warmed in the toaster, top with avocado and cetcup or srirasha sauce, arugula and black beans if desired.
Love when Crile visits!!! Crile can do a no recipe cookbook! Looks delicious! Also you can add Kala namak (black salt) for that eggy flavor! Wade must love his job!!!
Kala Namak is a Himalayan black salt, in its rock-form it's violet to black, when ground it's pink in color. Due to its high sulfur content, it's perfect for all dishes that profit from an “eggy” taste and smell. It's unreal. Great video! I love tofu Scramble
Yes. It adds a little bit of salt and a little bit of sulfur, but it does not really make it taste like egg. Coming from somebody with an egg allergy and not doing it for the animals at all. The livestock belong in the slaughterhouses.
Thank you for sharing! I love 3 generations cooking in the same pan..lol. This became the first cooked meal that my husband and I have eaten since March.. We also usually stay away from tofu. This is really good. We ate it for dinner as well as breakfast this morning! ❤
I love to add whatever I have on hand for spices too Crile. For all you folks asking for actual measurements, live a little, get creative, and make your taco flavored the way you like.
Iam a big fan of your channel. I love watching your videos and learning new recipes. You gals are terrific and fun to watch. Iam happy to see your granddaughter cooking with you today.
No-recipe cooking is the best kind :) I'm totally with Crile on loving a lot of turmeric :) so lovely when all three generations are together :D such an amazing time :) thank you so much
Pressing the tofu for about 15 to 30 minutes helps get out a lot of the water. You can use a tofu press or just wrap them in cleand towels and place a heavy pan on top. My family loves this recipe, it's so versatile and easy to make.
I don't find pressing the tofu to be necessary (or even patting). What I do for tofu scramble is cook up all my veggies, beans, spices, etc... Then I crumble the tofu in at the end. It brings some moisture back to the pan, deglazes the pan, and looses the spices up to get them mixed throughout. Warm it through and you've got lovely fluffy scramble. Easy peasy! I also stay away from nonstick pans, in favor of stainless and carbon steel. Just not worth the risk. Also, pretty much all of them are supposed to be thrown out after a year, which is really wasteful and expensive in the long run.
This may make me try tofu...I tried it years ago--when I didn't know what to do with it--and that experience has stayed with me! Must get over my aversion!
I highly suggest agedashi tofu. Basically look for tofu items at a Japanese restaurant and try them. You’ll like them better the way they’re supposed to be prepared. If you thought the scramble was good, you’ll love it the way it is supposed to be. Agedashi tofu. 🙌
You really need to do another cookbook with this and other recipes not already included in a cookbook. This is the kind of food that keeps me excited about eating plant-based. 🌱
It’s interesting that 3 generations and each taller than the previous. I’m curious did Crile grow up not eating meat and dairy? Jane, would you mind sharing?
Looks delicious! I wish they had talked about how to get the tofu not to stick to the pan. Tofu always sticks badly to my “nonstick” pans if I don’t use oil. :(
@@rockdisappeared9203 they said they were going to add the recipe in the description because this one is NOT in their book. I looked and it’s not there. But thanks for taking the time to try and explain.
They aren't doctors & neither am I, so a quick Google says" good sources of alpha-linolenic acid (ALA) are flaxseed, flaxseed oil, walnut oil, canola oil, mustard oil, soybean oil, and tofu. If you're not familiar with flaxseed, check out my flaxseed article. If you have atrial fibrillation, it might be worth considering adding these foods to your diet.
@VEGGIEIB Thank you for taking the time to reply! We do consume flaxseed (& tofu), but not oils. I've seen conflicting articles on tofu "saying" (articles by someone other than the Esselstyn's) Dr. Esselstyn says to limit Tofu and other articles stating he says no tofu. Just wondering what he recommends... which is his true opinion.
I’m not a doctor either. But just curious are a fib patients advised to eat low to no fat just like patients with atherosclerosis? If yes, then tofu is not exactly low fat and hence I’d say would be prudent to limit.
Fact check: true. Turmeric causes your gallbladder to contract (up to 50% if your eating a lot of it) and this can cause a gallbladder attack or blockage if you have gallstones. Great at preventing stone formation, bad once they’re already formed.
Turmeric only tastes good in Indian recipes anyway. It absolutely ruins the flavor of the food and makes it taste bitter otherwise. Bitter and vegan. It gives it that disgusting “vegan taste” that everybody is deathly afraid of.
If it’s just about the health and not the animals, you really should actually try meats, dairy products, and egg to see what flavors you should be trying to recreate and mimic in your plant-based recipes. Tofu scramble *NEVER* holds a candle to actual scrambled eggs. I’m somebody with an egg allergy, I definitely don’t do it for the animals. Don’t even get me started on turmeric. It makes every food that’s not an authentic Indian recipe taste bitter. Black salt ALMOST comes close but the tofu still remains flavorless comparatively. Just so you know. You’re definitely missing out on the flavor factors… 😅 Freezing and thawing the extra firm tofu does nothing to make it taste more flavorful.
I've had scrambled eggs my whole life and never liked them much, theyre mushy somtimes, the white part I found disgusting and would cut off every single white piece. Knowing what I know about the egg industry, I'm delighted to eat tofu scramble instead.
Watching three ladies all trying to do the same thing at the same time instead of letting one person cook made me super anxious. How are you to learn a new recipe this way? Geeze.
I’ve tried to put the recipe together:
400 g firm tofu, crumbeled, 2 tablespoons Tamari, turmeric up to 1 teaspoon, 2 tablespoons nutritional yeast, red bell pepper, spring onions, shredded carrots, mushrooms or any vegetable you like, smoked paprika, (freshly grinded )black pepper, corn tortillas, warmed in the toaster, top with avocado and cetcup or srirasha sauce, arugula and black beans if desired.
Thanks
everything bagel seasoning
@@michaelt8388 Oh yeah, can't forget that. Thanks.
Love when Crile visits!!! Crile can do a no recipe cookbook! Looks delicious! Also you can add Kala namak (black salt) for that eggy flavor! Wade must love his job!!!
I add a bit of black Himalayan salt as well. But I need to try the smoked paprika next time I make this.
❤
Kala Namak is a Himalayan black salt, in its rock-form it's violet to black, when ground it's pink in color. Due to its high sulfur content, it's perfect for all dishes that profit from an “eggy” taste and smell. It's unreal.
Great video! I love tofu Scramble
Yes. It adds a little bit of salt and a little bit of sulfur, but it does not really make it taste like egg. Coming from somebody with an egg allergy and not doing it for the animals at all. The livestock belong in the slaughterhouses.
Thank you for sharing!
I love 3 generations cooking in the same pan..lol. This became the first cooked meal that my husband and I have eaten since March.. We also usually stay away from tofu.
This is really good.
We ate it for dinner as well as breakfast this morning! ❤
I can't get enough of this CZcams channel. Binge-worthy content. 💖💖💖
I love to add whatever I have on hand for spices too Crile. For all you folks asking for actual measurements, live a little, get creative, and make your taco flavored the way you like.
Love it! Love watching you young girls cook together.
I could smell the incredible aroma from here in Scotland this morning🥰👌divine presentation from 3 plantbase warriors XXX
Iam a big fan of your channel. I love watching your videos and learning new recipes. You gals are terrific and fun to watch. Iam happy to see your granddaughter cooking with you today.
OM Gosh....what a wonderful dish for breakfast.... You all come up with the best meals. Keep sharing, lm learning for sure....love this....❤
Great recipe. So colorful and I bet flavorful! I’ll be making some soon! Great job Crile!
No-recipe cooking is the best kind :) I'm totally with Crile on loving a lot of turmeric :) so lovely when all three generations are together :D such an amazing time :) thank you so much
I love Wade’s comment!! Crile is such a beautiful person, so cool to see her growing up over the years!! She needs a cookbook too!!! 🌮 ❤
Yes, she absolutely does need a cookbook.
Is she a niece? Where does she fit in the family? Just curious
@@Gngrcplshe’s Jane’s daughter
Will you be posting the recipe written out here, PLEASE? Looks delicious! Thank you!
🌸🖤🫂✝️ loved this one all three generations never disappoint!!!! Hugs girls ❤❤❤🫂
I love adding black salt bcz it has an egg flavor.
This looks so good! Thanks Crile for sharing!
Looks delicious. You can use diced potatoes substitute for tofu.
I took your suggestion and used white 🥔potatoes and my husband loved it. I used tofu for mine . Thanks!
Great dish an great art work 🤩 so appetising 😋 thank you very much for sharing 🥰
Love this, thank you, Crile!! Wish it could jump right through the screen it looks so good!
You three are awesome! Thanks for sharing your awesomeness with the world!
Pressing the tofu for about 15 to 30 minutes helps get out a lot of the water. You can use a tofu press or just wrap them in cleand towels and place a heavy pan on top. My family loves this recipe, it's so versatile and easy to make.
I don't find pressing the tofu to be necessary (or even patting). What I do for tofu scramble is cook up all my veggies, beans, spices, etc... Then I crumble the tofu in at the end. It brings some moisture back to the pan, deglazes the pan, and looses the spices up to get them mixed throughout. Warm it through and you've got lovely fluffy scramble. Easy peasy! I also stay away from nonstick pans, in favor of stainless and carbon steel. Just not worth the risk. Also, pretty much all of them are supposed to be thrown out after a year, which is really wasteful and expensive in the long run.
Just made it this morning!! Soooooo good! Definitely a go to for anytime of day!
Thank you! I love this!!! I’m going to make breakfast tacos too! You girls are amazing and inspiring, keep up the good work! ❤🥰
I love cooking a tofu scramble, but I squish the tofu with a passive aggressiveness through my fingers, into the pan - satisfying!
I love Jane’s happy dance, I LOVE when food tastes that good…yummy!
Cilantro, lime, and roasted mango/pineapple would be delicious
This may make me try tofu...I tried it years ago--when I didn't know what to do with it--and that experience has stayed with me! Must get over my aversion!
I highly suggest agedashi tofu. Basically look for tofu items at a Japanese restaurant and try them. You’ll like them better the way they’re supposed to be prepared. If you thought the scramble was good, you’ll love it the way it is supposed to be. Agedashi tofu. 🙌
Yum! 😋 I can hardly wait to make these! Thanks so much for sharing!
I have a Tofu press, which gets all the water out. It’s amazing.
Wow does that look scrumptious!!! 😍
Yum! Such comfort food
I would love to see a video on nutritional yeast. I'm very confused by it and its ingredients. Love this tofu scramble so much. Thanks so much.😍😍
Wade! You're going to be on Ann & Jane's list!
Made this today for brunch! Delish!
I'll be trying g this recipe! Thank you
looks amazing. want to try this recipe soon.
Hex clad are the best pans they heat like convection get them real hot first no stick
Love your videos. Very encouraging.
Awesome recipe.
That's look delicious. I will try to make one too
I love Crile!
Will make this now, TYSM!
This is a wonderful and sweet video! Thank you for sharing!
Looks delicious ❤❤
This looks so good!
Cute story about the tumeric, Jane!
Crile is a delightful young woman! ❤
I can hardly wait to try this dish!!! 😋😊
You really need to do another cookbook with this and other recipes not already included in a cookbook. This is the kind of food that keeps me excited about eating plant-based. 🌱
Clearly…a happy family trying to cook a dish of vegan Chinese tofu! Yum!
It’s interesting that 3 generations and each taller than the previous. I’m curious did Crile grow up not eating meat and dairy? Jane, would you mind sharing?
So glad to hear you say "TER meric", most speakers say "TOO - meric"
Looks delicious! I wish they had talked about how to get the tofu not to stick to the pan. Tofu always sticks badly to my “nonstick” pans if I don’t use oil. :(
Yummy 😋
Can I get the measurements on the spices
3:50 what she puts in it after drying and hand crumbling the tofu to bite size, YW :)
Caraway fry pan is $95. Cookware set on sale for $345. Mmmmm, not possible at this point.
Hi Crile could I make this with dry Okara( from homemade soy milk) as a sub for the tofu?
Is Wade plant base warrior now? Lol looks great
Do you find flour tortillas without oil?
Looks great! Such a shame the phytoestrogen in soy gets a bad wrap while the actual estrogen in dairy gets a free pass. Thanks for sharing
Where’s the link for the recipe?
This is so you buy the recipe book, not get freebies.
@@rockdisappeared9203 oh. When people say recipe link below it usually means an actual recipe. They should say book link below then.
Please add recipe to comments! 😊
Video description is where you find recipes. If they didn’t add it, that means they want you to buy their recipe book.
@@rockdisappeared9203 they said they were going to add the recipe in the description because this one is NOT in their book. I looked and it’s not there. But thanks for taking the time to try and explain.
Joining a little late.
Please clarify....
Should heart patients eat tofu? Specifically Afib patients.
They aren't doctors & neither am I, so a quick Google says" good sources of alpha-linolenic acid (ALA) are flaxseed, flaxseed oil, walnut oil, canola oil, mustard oil, soybean oil, and tofu. If you're not familiar with flaxseed, check out my flaxseed article. If you have atrial fibrillation, it might be worth considering adding these foods to your diet.
@VEGGIEIB Thank you for taking the time to reply! We do consume flaxseed (& tofu), but not oils. I've seen conflicting articles on tofu "saying" (articles by someone other than the Esselstyn's) Dr. Esselstyn says to limit Tofu and other articles stating he says no tofu. Just wondering what he recommends... which is his true opinion.
I’m not a doctor either. But just curious are a fib patients advised to eat low to no fat just like patients with atherosclerosis? If yes, then tofu is not exactly low fat and hence I’d say would be prudent to limit.
I’m looking for Crile easy breakfast cookie / snack that was on your Chanel ?
Hi! It’s on the Esselstyn Foundations CZcams channel!👍👍👍
I’ve heard that folks with a problematic gall bladder shouldn’t use turmeric. Can you address this please
Fact check: true. Turmeric causes your gallbladder to contract (up to 50% if your eating a lot of it) and this can cause a gallbladder attack or blockage if you have gallstones. Great at preventing stone formation, bad once they’re already formed.
Turmeric only tastes good in Indian recipes anyway. It absolutely ruins the flavor of the food and makes it taste bitter otherwise. Bitter and vegan. It gives it that disgusting “vegan taste” that everybody is deathly afraid of.
Are your recipes also low sodium?
Woohoo 😅
Isn’t it “turmeric” and not “tumeric”? I always pronounce it TER-meric and not TOO-meric.
Tamari sauce...loaded with sodium...even the low sodium Tamari is too high for me..Too bad cause it looks good.
If it’s just about the health and not the animals, you really should actually try meats, dairy products, and egg to see what flavors you should be trying to recreate and mimic in your plant-based recipes. Tofu scramble *NEVER* holds a candle to actual scrambled eggs. I’m somebody with an egg allergy, I definitely don’t do it for the animals.
Don’t even get me started on turmeric. It makes every food that’s not an authentic Indian recipe taste bitter. Black salt ALMOST comes close but the tofu still remains flavorless comparatively. Just so you know. You’re definitely missing out on the flavor factors… 😅
Freezing and thawing the extra firm tofu does nothing to make it taste more flavorful.
I've had scrambled eggs my whole life and never liked them much, theyre mushy somtimes, the white part I found disgusting and would cut off every single white piece. Knowing what I know about the egg industry, I'm delighted to eat tofu scramble instead.
Watching three ladies all trying to do the same thing at the same time instead of letting one person cook made me super anxious. How are you to learn a new recipe this way? Geeze.