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Southwest Tofu Scramble with Breakfast Potatoes
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Looking for a delicious and protein-filled vegan meal that will be satisfying for everyone at the table? A tofu scramble is a great breakfast-for-dinner option, and this southwest style scramble is healthy and flavorful!
Looking for a delicious and protein-filled vegan meal that will be satisfying for everyone at the table? A tofu scramble is a great breakfast-for-dinner option, and this southwest style scramble is healthy and flavorful!
- Scramble ingredients
- 16 oz extra firm tofu
- 2-3 tbsp olive oil
- 1/2 red onion (or regular cooking onion), thinly sliced
- 1 red bell pepper, thinly sliced
- 3-4 cups leafy greens (kale, chard, spinach, tatsoi, etc.), loosely chopped
- salt and pepper to taste
- Sauce ingredients
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp Kissed by the Sun sweet and hot peppers Or 1/2 tsp chili powder (mild or hot as desired)
- 1/2 tsp turmeric
- water (to thin sauce to desired consistency)
- Toppings
- cilantro, topped
- hot sauce
- salsa
- OPTIONAL NON-VEGAN OPTIONS:
- sour cream
- shredded cheddar cheese
- Breakfast Potato ingredients:
- 2 lbs potatoes, scrubbed (skin on) and cut into 1-inch pieces
- 1 medium onion or 2-3 shallots, sliced thinly
- 2-3 tbsp olive oil
- salt and pepper to taste
- 1 tsp paprika or smoked paprika (optional)
Directions
*** Before preparing your tofu, start your breakfast potatoes by boiling them in salted water for about 20 minutes or until fork tender. This will help you to get potatoes that are crispy on the outside and soft on the inside!
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Pat the tofu dry and roll in a clean, absorbent towel. Place on a plate with something heavy, such as a cast-iron skillet, on top of it for 15 minutes to press out extra liquid.
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While the tofu is draining, prepare the sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
Drain the potatoes well in a colander. Heat 2 tbsp oil in a large skilled over medium-high heat. Add onions (or shallots) and potatoes and wait for several minutes before flipping so they start to get brown and crispy on the bottom. (Flipping them too soon is what causes the potatoes to fall apart!) Once you've flipped your potatoes a couple of times, season with salt, pepper, and 1 tsp paprika (optional). -
To start cooking your tofu scramble, warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season to taste with salt and pepper and stir. Cook until softened, about 5 minutes.
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Add the leafy greens, season with a bit more salt and pepper, and cover to steam for 2 minutes.
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In the meantime, unwrap the tofu and use a fork to crumble it into bite-sized pieces.
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Use a spatula to move the veggies to one side of the pan and add the tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until the tofu is slightly browned.
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Serve immediately with the breakfast potatoes, toast, or fruit. Add more flavor by topping with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave. Enjoy!
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