Looking for a savory breakfast that's vegan, full of flavor, and has the texture of scrambled eggs? Look no further than this recipe!
I have been so bored with breakfast lately so decided last night to make sure
I had something tasty and exciting for breakfast for the next few days. So, of course, I decided on a tofu scramble. I say of course really because tofu scramble is so versatile, you can use any veggies you have on hand, and it is soooo good.
The texture is perfect, every vegetable is so flavorful, everything complements each other. If you're looking for a scrambled egg substitute, this is it. Best tofu scramble I've ever had! - JP Winters (yes, my husband and food tester)
Tofu Scramble with potatoes and veggies
Ingredients
2 medium red potatoes, diced (as evenly as possible)
1 14 oz package soft tofu
1 bunch asparagus, cut into 1 inch pieces
1 red bell pepper, diced
4 shiitake mushrooms, diced
Grapeseed oil (or other high heat tolerant oil)
Salt, black pepper, cumin, turmeric, garlic powder, hot Hungarian paprika
Directions
Press the tofu. If you don't have a tofu press you can wrap the tofu block in a kitchen towel, place a baking sheet on top and then weigh it down with a heavy can (think 28 oz can of tomatoes or a heavy cookbook you have laying around.) Let it press while you prep everything else.
Dice the potatoes and place in a bowl of water while you prep the other veggies. See below for a note on mise en place.
Heat a tablespoon of oil in a large sauce pan on a medium high flame
Drain and dry the potatoes
Toss the potatoes in salt and pepper (a 3 finger pinch of salt and a couple shakes or twists of pepper) and add to the hot oil
Let the potatoes cook until they begin to brown, tossing the potatoes every few minutes until all sides are browned and the potatoes are cooked through (tossing food in a pan is so satisfying and really makes one feel like a Chef)
Between potato tosses, remove the tofu from the press and mash in a bowl with a fork
To the tofu, add a pinch or 2 of salt, few twists or shakes of black pepper, garlic powder, a light shake of cumin, and 2 shakes of the paprika to taste. Yes, you can taste the tofu before it's cooked!
When the potatoes are browned on all sides, remove from the pan into a bowl, then wipe out the slightly cooled pan with a bunched up towel or paper towel.
Place the pan back on a medium high flame, add a splash of oil, as it heats add the veggies and mushrooms. Salt and pepper to taste. Cook for 3-5 minutes then add the tofu.
Let the tofu and veggies sit in the pan for 3-4 minutes while the tofu begins to begins to brown, stir a few times until heated all the way through. If you wish to brown the tofu a bit more you can let the pan sit for another 1-2 minutes without stirring.
Once cooked, add the potatoes back into the pan, stir to incorporate and serve hot
Serve in a bowl or as a sandwich. I'll definitely be topping mine with hot sauce.
Tofu scramble will keep in the fridge for a few days (if it lasts that long!)
I used to use firm tofu that I had frozen and defrosted for tofu scrambles because I thought it would provide a more satisfying texture but I think now, soft tofu is the way to go. It definitely has that soft, creamy, fluffy texture you expect from scramble.
A note on mise en place: The practice of mise en place has changed my life in the kitchen. Since implementing this practice, I'm no longer burning things or feeling frantic and lost in the kitchen. Check out my blog on mise en place here. If you don't currently use mise en place, your life will change after reading that blog. 😃😃😃
How does this recipe sound? If you try it, please share a photo and your thoughts below. Ask any questions too!
See the slideshow below for photos of the cooked potatoes and the veggies sautéing
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