Tofu Scramble Recipe with Roasted Potatoes - Nurse Kristin

Tofu Scramble Recipe with Roasted Potatoes

Nurse Kristin’s Tofu Scramble Recipe with Roasted Potatoes

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Tofu Scramble

This vegan tofu scramble recipe simple and will quickly become your favorite tofu scramble recipe. This is an oil free tofu scramble packed full of flavor and nutrients.

I love this oil free tofu scramble recipe as a breakfast or brunch but sometimes I even make it as a dinner midweek when I want something hot, simple, and delicious. 

Course Breakfast
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 3-4 Yukon Gold Potatoes
  • 1/2 lb Extra Firm Tofu
  • 1/2 Red Onion
  • 1/2 Bell Pepper
  • 2-3 Cups Kale

Potato Seasoning

  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Paprika

Tofu Sauce

  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Turmeric

Instructions

  1. Preheat oven to 350.

    Drain excess water off tofu. If tofu is holding onto water, wrap in clean white dish cloth and set under something heavy (cookbook) to help drain out the rest of the water.


    While tofu is draining, make tofu sauce by adding ingredients into a small dish. Add a little water until mixture becomes the consistency of a sauce. Next, chop potatoes into bite size pieces and put into a baking pan. Sprinkle potato spices onto potatoes and toss so evenly coated. Put potatoes into over and bake at 350 for 35 minutes.


    While potatoes are cooking, chop onion and bell pepper. Put large skillet on stove and turn on heat to medium or medium-high. Put onion and bell pepper on skillet and cook on medium to medium-high heat, until onions and bell pepper start to get soft, about 5 minutes. Onions should caramelize, if onions and bell pepper start sticking too much to the pan, add a little sodium free veggie broth or even a little water to the pan.


    While onions and green pepper are cooking, chop up kale into bite size pieces. Add kale to pan and add 1 tbsp water to help the kale steam in the pan, about 3-5 minutes.


    While kale is cooking, chop of tofu into tiny cubes or crumble with hands. Push all veggies to one side of the pan and add tofu to the other side. Pour tofu sauce over tofu and coat well. Add more turmeric if needed to give tofu a nice yellow golden color. 


    Cook tofu for about 5 minutes, adding more veggie broth or water as needed to provide the dish with some moisture.


    When potatoes are done, split potatoes, tofu, and veggie mixture between two plates. There may be leftovers as this is a big 2 serving meal.

    Top with your favorite salsa, cilantro or even a couple slices of avocado if desired. Enjoy!

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