Best 2 Spicy Vegan Tofu Scramble And Olive Oil Roasted Potatoes With Herbes De Provence Recipes

For those seeking a flavorful and hearty vegan breakfast or brunch, look no further than this delightful recipe featuring spicy vegan tofu scramble accompanied by olive oil roasted potatoes infused with fragrant herbes de Provence. This vibrant dish combines the savory richness of tofu and the aromatic blend of spices, creating a satisfying scramble that offers a plant-based alternative to traditional egg-based recipes. The roasted potatoes, with their crispy exterior and fluffy interior, add a delightful contrast in texture, while the herbes de Provence lend a touch of Provencal charm and enhance the overall flavor profile.

Let's cook with our recipes!

TOFU-POTATO SCRAMBLE

Tofu-Potato Scramble image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large Yukon gold potato, peeled and cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced
2 cloves garlic, chopped
2 teaspoons chili powder
2 bell peppers (1 red, 1 green), chopped
Kosher salt
1 14-ounce block firm tofu, drained and crumbled
4 8-inch whole-wheat tortillas
1/4 cup shredded part-skim mozzarella
1 cup cherry tomatoes, halved
1 cup shredded lettuce

Steps:

Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.

Nutrition Facts : Calories 374, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 4 milligrams, Sodium 626 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 19 grams

SPICY VEGAN TOFU SCRAMBLE AND OLIVE OIL-ROASTED POTATOES WITH HERBES DE PROVENCE

Spicy Vegan Tofu Scramble and Olive Oil-Roasted Potatoes with Herbes de Provence image

You won't miss eggs with this breakfast dish bursting with intense, unique flavors and textures. I use F. Oliver's® Meyer lemon olive oil, and honeyed ginger balsamic vinegar, with a dash of curry powder. Paired with roasted potatoes, this makes a memorable meal. Serve with sautéed spinach or a crisp leaf of romaine lettuce.

Provided by lindseytr0n

Categories Breakfast Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 24

Ingredients

1 ½ pounds Yukon Gold potatoes, diced
extra-virgin olive oil
1 teaspoon herbes de Provence
1 teaspoon chopped fresh sage
sea salt to taste
ground black pepper to taste
1 (12 ounce) package extra-firm tofu
extra-virgin olive oil
2 garlic cloves, minced
¾ cup chopped mushrooms
½ cup chopped zucchini
sea salt to taste
2 scallions, white and green parts, chopped
1 tablespoon lemon-infused olive oil (such as F. Oliver's® Meyer lemon)
1 tablespoon rice vinegar
1 tablespoon soy sauce, or to taste
2 teaspoons pear-infused white balsamic vinegar
1 (1/8 inch thick) slice ginger, minced
1 teaspoon crushed fennel seeds
1 teaspoon Madras curry powder
½ teaspoon turmeric
sea salt to taste
1 pinch Chinese five-spice powder
freshly ground pink peppercorns to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until parboiled, about 5 minutes. Drain and transfer potatoes to a baking sheet. Coat liberally with olive oil and season with herbes de Provence, sage, sea salt, and black pepper.
Roast in the preheated oven until tender, turning once, about 25 minutes.
Meanwhile, place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into small dice.
Heat olive oil in a pan over medium-high heat. Add garlic and saute until golden, about 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes more. Add zucchini and a sprinkling of sea salt; keep cooking for about 3 minutes more.
Add diced pressed tofu, scallions, lemon oil, rice vinegar, soy sauce, pear vinegar, and ginger to the pan with the vegetables. Stir in fennel seeds, curry powder, turmeric, sea salt, Chinese 5-spice powder, and ground pink pepper. Reduce heat to low and cook until flavors combine, 3 to 5 minutes more.

Nutrition Facts : Calories 435.7 calories, Carbohydrate 36.2 g, Fat 28.6 g, Fiber 4.1 g, Protein 11.6 g, SaturatedFat 4 g, Sodium 487.2 mg, Sugar 1.5 g

Tips:

For a softer tofu scramble, use silken tofu. For a firmer scramble, use extra firm tofu.
To make the tofu scramble more flavorful, add in your favorite spices and herbs. Some good options include turmeric, cumin, paprika, chili powder, garlic powder, and onion powder.
If you don't have nutritional yeast, you can use a combination of grated Parmesan cheese and dried yeast flakes.
To make the roasted potatoes crispy, toss them in olive oil and herbes de Provence before roasting.
If you don't have herbes de Provence, you can substitute a mixture of dried thyme, rosemary, and oregano.
Serve the tofu scramble and roasted potatoes immediately, while they're hot and crispy.

Conclusion:

This vegan tofu scramble and roasted potato recipe is a delicious and healthy way to start your day. The tofu scramble is packed with protein and nutrients, and the roasted potatoes are a good source of fiber and vitamins. Plus, this recipe is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy vegan breakfast or brunch, give this recipe a try. You won't be disappointed!