This is Your Sign to Whip Some TOFU for Breakfast! | 9 WHIPPED TOFU RECIPES + FREE Guide

You guys keep asking me for make-ahead breakfast ideas, and that's what we're doing today. We're gonna whip up some tofu into this creamy whipped state, and I'm gonna tell you how to use that in six, seven, eight ways, probably more. Let's see how many of these we can fit into this one video. So we need some tofu. You can whip up a larger batch, but let's start with one today. Use some firm or extra firm tofu for best results. Cornstarch, flour. If you wanna keep it gluten-free, just add some more cornstarch instead, and some salt. I'm not even adding too much salt because we're gonna also use it to make some French toast. Then a cup of water. Look at that. It is super creamy. We're gonna do a lot of things with this blended tofu, and we're not making it super thick. We're keeping it into more of a thick cream. This will thicken up when you put it in the fridge into a whipped consistency. So if you're planning to use it as whipped tofu, just put it in the fridge to chill for an hour so that it gets this whipped consistency. Then you can use it on your breakfast toast or any other place where you wanna use some whipped tofu. Or if you wanna use this for whipped tofu, don't add the flour and the cornstarch in the mixture. Just blend the tofu in water and use that creamy tofu. Now you can store this for at least four days in the fridge and keep making different breakfasts every day. We're gonna first make some egg fries. Since we're waiting for the pan to heat up a little bit, add a little bit of oil and your whipped tofu mixture. Add a whole lot of black pepper and a pinch of salt, a pinch of kala namak, which will give it that eggy flavor. Turmeric, if you want a little bit of the yolk in the middle. Your pesto. The bread's done, remove that from the skillet and let this egg cook. That is our pesto-fied egg. Now we're gonna make a bacon one. Add your black pepper and let that cook. For our bacon marinade, we'll just mix up some soy sauce, some maple syrup, some garlic, and smoked paprika. A few drops of it. So we're gonna make my scramble seasoning so that it makes our life simpler to make any savory breakfast. You need two tablespoons of noach, a tablespoon of kala namak, that is the Indian sulfur, black salt, which tastes like eggs. We need some paprika, garlic powder, some onion, and turmeric. You need some black pepper as well. You're gonna make a larger batch of the scramble seasoning and keep it because then you can just use it as needed. Let's put our tofu, crumble it in. So I blended this yesterday and it's been sitting in the fridge and yesterday it was so thin, right? Well, look at the texture right now. It's like a mousse. Some of this nice tofu cream in it to give it that nice cream texture. And our scramble seasoning. At this point, you can add in some cheese if you want. You can sprinkle a little bit of kala namak on top for the extra eggy flavor. We're gonna add some more black pepper and some green onion. Serve up our delicious scramble. So I'm gonna make it into an omelet. So add your kala namak, a little bit of garlic, a little bit of turmeric because we want it to look yellow. Let's add some oregano and a little bit of flour. And add a teensy bit of baking powder. Sprinkle a little bit of salt. You can let this cook for a minute so that the onion cook a little bit and then we'll pour the egg mixture. Throw in a little bit of cheese on top because why not? Cover this with a lid and let this cook until you can fold the omelet without breaking it. You can also add some sliced avocado or sliced tomato on the sandwich and put it between two breads and it is going to be fabulously delicious. So these are the not wet kind of sun-dried tomatoes. We're gonna put them in our egg muffins with our tofu cream. I'm adding some sausages to the mixture. These are the breakfast sausage patties from Beyond Meat but you don't have to. You can add some lentils instead if you want or my tofu crumbles which are bacon-y and smoky. A little bit of spinach. Now for our batter, we're gonna use about a half cup of this mixture, a little bit of flour to help bind everything, our scramble seasoning. I'm gonna add a little bit of oregano, smoked paprika and some baking powder and also some cheese. You can put it in a muffin liner, in a muffin tin or you can use double or triple muffin liners and put these into that as well. It's kind of a thick batter. It'll work out any which way. And you can bake all of these or you can, we're gonna try to waffle the rest of the mixture, so stay tuned. We're gonna try to waffle some of this egg muffin. Let's see how that goes. It seems to have worked. So you have your egg muffin waffle now. Oh my God, this is fun. And we got our egg muffins. I'm gonna let them cool a little bit longer so that they come off the muffin liners easily. I mean, look at that. It's nice and fluffy and eggy and moist and it's really delicious with all that sun-dried tomato and some sausage in there. We're gonna make a great nipped tofu bowl situation. So you can add some tomatoes or some cucumber or any other fresh vegetable that you wanna add. This doesn't have any flour or cornstarch so you can use it as is. And you can eat it without cooking. Some everything bagel seasoning. Sesame seeds. Balsamic glaze. This is optional, but you know, it's fun. And that is a refreshing high-protein breakfast. Do let me know in the comments if you have other ideas of using this tofu cream. Let's make our egg casserole with some bread, some veggies, and this whipped tofu mixture. It'll make an amazing eggy casserole strata kind of situation. And all of the veggies and the bread and some salt and garlic. You can also add minced garlic instead. Lots of herbs. Some smoked paprika. And of course, black pepper. And then we'll bake it so that we can crisp the bread a little bit and cook the onions just a little bit. So our bread is nicely toasted. The onion is kind of getting golden and caramelized. And now we need to make our egg mixture that we're gonna pour into it and make this into a delicious strata. Our nice tofu cream. A little bit of turmeric for the color. A little bit of Dijon. This is optional, but it kind of adds a nice, deeper flavor. Some nutritional yeast. This is optional as well. And some flour. You can serve that with my eggy sauce or some hot sauce or a different dressing or sauce of choice. You can also add some spinach and stuff or some greens if you want. And now we're gonna bake it. That looks amazing. And it's so moist and eggy. Let's make some sweet pancakes. Add some flour. I also add some almond flour for extra texture and some protein. And also I like almond flour in my pancakes. You can skip it if you don't want to use some nuts. And some baking powder and some vanilla. If you're using extract, mix it with the wet ingredients. You can scale all of these recipes up based on your preference. You just have to make sure that you get the right consistency of the batter. You know, add a little bit more flour or a little bit more liquid and once you have a good pancake batter consistency, you can make your pancakes. Now we're gonna add in a quarter cup of our tofu cream mixture. Some lemon juice. Bit of maple syrup. And then we're gonna mix that up and see if we need more liquid. Definitely need more liquid. You don't wanna make it too thin because the tofu cream is adding its volume to the mixture and it will add more moisture as it cooks. So you wanna keep it more towards a muffin batter rather than a pancake batter. It's just slightly thicker than a pancake batter. Now let's make our pancakes. Using the wrong spatula. Use a spoon. Don't be like me and use a spatula. Let's throw in some blueberries on top. And a little bit of cinnamon if you like it. So these are not gonna get too bubbly because the batter is thick, but they're ready, flip already. I mean, look at that. They're all brown and nice. Oh my God, those are so moist. We can also use this to make French toast because it is a great custard. It's kind of like an egg custard that you can dip your bread in and it will make a fabulous French toast. So let's make that. Just take a little bit of this mixture. Depending on the number of breads you're making to French toast. Add a little bit of maple. Some vanilla. You can use extract or powder. Let's throw in a little bit of cinnamon too. Dip your bread. And let the bread, you know, get nicely covered in this mixture. And then you will pan fry it. You can also bake this. You can use my baked French toast recipe. That way you can make a whole big batch of French toast without having to stand near the skillet manning each and every French toast. That is an amazing French toast. Yeah, even Coco wants it. I'm gonna make a chocolate peanut butter chia pudding which is super creamy and super delicious. So let's make that one. I'll tell you a secret to make like really pretty chia pudding is to first soak the chia seeds in some hot water because any kind of milk or yogurt, the chia seeds take much longer to soak all of that up. Let that sit to rehydrate and then we will add the rest of the ingredients. Now we're gonna add in a half cup or more of our tofu cream mixture. This is for two tablespoons of chia seeds. You can make a larger batch obviously. Some cocoa, some vanilla and a sweetener of choice. Mix all of that up. It's gonna take a minute for all that cocoa powder to mix in. Look at that gorgeous chocolate chia pudding. What I'm gonna do is put some in the jars. That is our delicious chocolate peanut pudding. And we made all of that with some tofu cream. Cube tofu is out. Let's bring in the tofu cream and let's make all of these variations of breakfast. You don't have to eat the same thing again and again. Make variations of these to your preference. Change up the flavors, change up the additions and play around with this tofu cream. And let me know in the comments how you used it. All of these recipes will be in the description of the YouTube video. If you like this video, do let me know in the comments as well. And do let me know in the comments which one of these are you gonna try first. Do subscribe for easy vegan recipes, fun and creative recipes, Indian recipes and so much more. Thank you for watching and I will see you next time on my YouTube channel.