Tofu Scramble with Roasted Potatoes

Erik picked out this recipe for us to try from Minimalist Baker. I wasn’t sure how much I’d like a tofu scramble with what I thought would be stringy vegetables, but it turned out really well! The “default” recipe is a little on the bland side so add salsa, hot sauce, pepper, a sprinkle of old bay seasoning, or other seasoning/topping of your choice to add some flavor. The roasted potatoes with ketchup and whole wheat pancakes make for a great breakfast-brunch plate. 

Ingredients

Servings: enough for 2 people, small amount for 3

  • 8 oz. extra firm tofu
  • ¼ red onion, thinly sliced (or diced if you prefer)
  • ½ red bell pepper, thinly julienned (or diced)
  • 2 cups kale or spinach, loosely chopped
  • about 2-3 tsp. water
  • ½ tsp. sea salt
  • ½ tsp. garlic powder
  • ½ tsp. cumin powder
  • ¼ tsp. chili powder
  • ¼ tsp. turmeric (optional)
  • black pepper to taste (optional)
  • Optional veggie add-ins: 1 small head broccoli, a large handful of sliced mushrooms, sliced green onions
  • Ideas for toppings and sides for serving: wfpb-friendly salsa, cilantro, wfpb-friendly hot sauce, breakfast potatoes (quick recipe instructions below), toast, fruit, pancakes
  • For the roasted potatoes: Red or Yukon gold potatoes

Directions

Skip the paragraph below (directions for making the roasted potatoes) if you are only making the scrambled tofu recipe.

Turn oven to 350°F. Cut the potatoes in quarters (or smaller if your potatoes are large). Place the chopped potato pieces on a parchment paper-lined baking sheet. Cook in the oven for 30-40 minutes, until the potato chunks are clearly browned. Prepare the tofu scramble while the potatoes are in the oven.

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This is what they’ll look like when they’re done.

Preheat your oven to 350°F (if you have not already done so for the potatoes).

Roll the tofu in a clean towel and place something heavy on top, for about 15 minutes. This will help the towel absorb moisture out of the tofu. Line a baking sheet with parchment paper.

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After drying the tofu, crumble it (using your hands is easiest) over the parchment paper. Put the baking sheet in the oven for 30 minutes. 
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Use a tablespoon or two of water to sauté the bell pepper and onion in a skillet over medium heat. Season with a pinch of sea salt and black pepper. Cook until soft.

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Add the kale and cover to steam for about 2 minutes. When the kale has wilted, push the veggies off to one side of the pan. 

Whenever the tofu is done add it to the empty side of the pan. In a small bowl (or cup or whatever) mix the water and dry spices. Dump it over the tofu and mix to combine.

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Cook for another 5-7 minutes until the tofu browns up a bit, then mix everything together.

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Ready to serve! I like to sprinkle a little Cholula hot sauce over it.

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