Best 2 Tofu Potato Scramble Recipes

Craving a delicious and protein-packed meatless breakfast or brunch? Look no further than the tofu potato scramble! This versatile dish is a plant-based twist on the classic egg scramble, blending the savory flavors of tofu and potatoes with a variety of herbs, spices, and vegetables. Whether you're a seasoned tofu enthusiast or a curious culinary adventurer, this tofu potato scramble is sure to tantalize your taste buds and leave you feeling satisfied and energized.

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

TOFU SCRAMBLE WITH YUKON GOLD AND SWEET POTATO HOME FRIES

Tofu Scramble with Yukon Gold and Sweet Potato Home Fries image

Provided by Joy Perison

Categories Herb Soy Breakfast Brunch Vegetarian Tofu Spice Root Vegetable Sweet Potato/Yam Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, diced
1 green bell pepper, seeded, deveined, and diced
1/2 red bell pepper, seeded, deveined, and diced
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 teaspoon coriander
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon dried thyme
Pinch of cayenne
1/4 teaspoon sea salt
Freshly ground black pepper
2 pounds firm tofu, drained of excess water
Yukon Gold and Sweet Potato Home Fries

Steps:

1. In a sauté pan, heat the olive oil and add the onion and peppers. Cook until softened, about 5 minutes.
2. In a small bowl, mix together the cumin, turmeric, coriander, chili powder, paprika, thyme, cayenne, salt, and pepper, and set aside.
3. Crumble the tofu into bite-sized pieces with a fork and add to the sauté pan. Sprinkle the spice mixture over the tofu to coat and sauté for about 5 minutes. Serve at once with the home fries.

Tips:

For a smoother scramble, use silken tofu.
If you like your scramble crispy, cook it for a few minutes longer.
Add your favorite seasonings to taste, such as salt, pepper, garlic powder, or onion powder.
Feel free to add other vegetables to your scramble, such as bell peppers, onions, or mushrooms.
Serve your tofu potato scramble with your favorite breakfast sides, such as toast, fruit, or yogurt.

Conclusion:

The tofu potato scramble is a delicious and healthy vegan breakfast option that is easy to make. It is a great way to use up leftover tofu and potatoes, and it is also a good source of protein, fiber, and vitamins. With its simple ingredients and quick cooking time, this scramble is a great option for busy mornings or weekend brunches. Enjoy!