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Recipe - Tofu Scramble with potatoes & veggies


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


Tofu scramble with asparagus, red bell pepper, and shiitake mushrooms in a pan
Tofu scramble cooking with asparagus, red bell pepper, and shiitake mushrooms

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

  1. 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.

  2. 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.

  3. Heat a tablespoon of oil in a large sauce pan on a medium high flame

  4. Drain and dry the potatoes

  5. 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

  6. 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)

  7. Between potato tosses, remove the tofu from the press and mash in a bowl with a fork

  8. 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!

  9. 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.

  10. 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.

  11. 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.

  12. Once cooked, add the potatoes back into the pan, stir to incorporate and serve hot

  13. 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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If you have an animal-based recipe you would like help veganizing, book a free coaching call with me and we'll talk through veganizing it together. Don't have a recipe you need help with, no problem! Book a session anyway and get some free coaching! I am offering this as a free service through the end of June. As of July 1st the price will go up to $44.

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7 Comments


Unknown member
Apr 18, 2023

Those fried potatoes look so good! I haven't ventured into trying tofu yet but I need to get it a try. What is it made from and what does it taste like?

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Kimberly Winters
Kimberly Winters
Apr 23, 2023
Replying to

Thanks! The potatoes were SO good!


Tofu is made from soybeans, the flavor is pretty bland on its own which makes it perfect for pretty much any dish because it takes on the seasonings you use. It absorbs sauces and marinades really well too, it's so versatile. It also comes in different textures too. Silken tofu is perfect for dressings and desserts, Soft tofu is great for things like scrambles, firm and extra firm are great for sandwiches, tacos, anywhere you want a chewier experience. It can be grilled too, it's so good on the grill!

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Kimberly Winters
Kimberly Winters
Apr 18, 2023

For anyone who may have seen a comment promoting adding animal products to this dish, the comment has been deleted. At Did You Bring the Hummus we never promote the use or consumption of animals, thank you for your understanding.

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Guest
Apr 18, 2023

Since my meals are totally plant-based, scrambled tofu is one of my go-to breakfast meals. I've never thought to add so many vegetables. I'll try your recipe the next time I make it.😊

~ Florence Callender

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Kimberly Winters
Kimberly Winters
Apr 18, 2023
Replying to

Isn't tofu scramble the best!?! Sometimes I'll add spinach, onions, kale, collards, chopped broccoli. It really becomes a catch all for whatever is in the fridge which means I never get bored, it's always different.


Do let me know what you think when you try it out! 😃

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Tamara Gerber
Tamara Gerber
Apr 18, 2023

I'm excited to see an asparagus recipe - even though I would rather eat this for dinner than breakfast. (Whole wheat) toast, honey and coffee, and I'm good. I've been experimenting with tofu lately. So far I'm not quite happy with the rubbery texture.

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Kimberly Winters
Kimberly Winters
Apr 18, 2023
Replying to

I am a firm believer that all food is any time food, breakfast for dinner, dinner for breakfast, sounds good to me!


I'm excited to read that you've been experimenting with tofu though sorry that you're finding the texture to be unpleasant. I'd love to help you find a way to enjoy tofu. Feel free to comment back how you've been preparing it and I can help you troubleshoot.


You may want to try this recipe: https://www.didyoubringthehummus.com/post/simple-but-amazing-tofu-recipe


I'm also happy to connect on a call with you to talk tofu. You can use the free coaching call option here.

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