Simple Tofu & Vegetable Scramble with Herb Roasted Potatoes
A savory breakfast dish that will keep you satisfied until lunch. Loaded with vegetables, protein, carbohydrates, and healthy fats.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4 people
- 16 oz extra firm tofu, pressed & crumbled
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp turmeric
- salt & pepper to taste
- 6 cups vegetables of choice (I love bell peppers, mushrooms, tomatoes, asparagus, cauliflower rice, broccoli, kale, spinach)
- 1 pound red or melody potatoes, quartered
- 1 tbsp olive oil
- 1 tbsp herbs de provence (a mix of thyme, marjoram, savory, rosemary, basil, sage, lavender)
- ½ tbsp garlic, minced
- avocado, hot sauce, vegan parmesan or feta cheese, hemp hearts, additional nutritional yeast
Preheat oven to 400°F and spray an 8x8 baking dish with non-stick cooking spray or coat with olive oil.
Quarter potatoes, add to prepared baking dish and top with olive oil, herbs de provence, garlic, and salt and pepper (if desired).
Roast for 40 minutes or until tender and golden brown. Stir half way through cooking.
Meanwhile, begin by pressing tofu for at least 10 minutes to remove any excess moisture.
Combine spices in a large bowl and whisk to combine. Once tofu is pressed, crumble into bite-sized pieces (resembling the size of scrambled eggs) into the blended spices.
Toss to coat and allow to marinate for 10-15 minutes.
Wash, trim and otherwise prepare the vegetables of your choosing for sautéing.
Heat a large skillet over medium-high heat. Add oil if desired.
Once hot add prepared vegetables (except any greens such as kale or spinach) and sauté, stiring frequently to prevent sticking. Allow to soften for 5-10 minutes depending on type of vegetables used and until desired texture is almost reached.
In the last 5 minutes of cooking add marinated tofu as well as any greens to the vegetables. Stir, cover and continue to cook until tofu is warmed through and greens have wilted.
Serve tofu and vegetable scramble hot with herb-roasted potatoes on the side. See ingredients above for additional topping suggestions.