SPICY VEGAN TOFU SCRAMBLE AND OLIVE OIL-ROASTED POTATOES WITH HERBES DE PROVENCE
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 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 24
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
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Javier Fino
fino25@gmail.comThis recipe is delicious and healthy. I love that it's made with simple, everyday ingredients.
Saikat Max
ms@yahoo.comI'm not sure why, but my potatoes didn't turn out crispy. I think I'll try roasting them at a higher temperature next time.
Tehseen Umer
u.tehseen@yahoo.comThis recipe is a great way to use up leftover tofu and potatoes. It's also a great option for a quick and easy weeknight meal.
Lola Tma
l_tma97@hotmail.comI'm new to vegan cooking and this recipe was easy to follow. The tofu scramble turned out great!
Ravindra Khatri
k_ravindra@yahoo.comI made this recipe for a brunch party and everyone loved it. The tofu scramble was a big hit.
Hoorain Dar vlogger
hooraind13@gmail.comThis dish is a bit too oily for my taste. I think I'll try it again with less olive oil.
Rehmat Nawaz
nawaz.rehmat@gmail.comI'm not a vegan, but I love this recipe. The tofu scramble is a great alternative to eggs and the potatoes are delicious.
abraham muhindo
m.abraham@gmail.comThis is one of my favorite vegan brunch recipes. The tofu scramble is so fluffy and the roasted potatoes are crispy on the outside and fluffy on the inside.
Kenny Burkhart
k@gmail.comI love how versatile this recipe is. I've made it with different types of tofu and vegetables and it always turns out great.
Kathy Bright-miller
b@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The tofu scramble and potatoes are both delicious.
Lee Mitchell
leem@aol.comI'm not sure what I did wrong, but my tofu scramble turned out dry and crumbly.
Olanrewaju Favour
o_f47@hotmail.frThis dish is a great way to get your daily dose of veggies. The tofu scramble is packed with protein and the potatoes are a good source of fiber.
A Nawaz
a.nawaz@yahoo.comI'm not a big fan of tofu, but this recipe changed my mind. The tofu scramble is so flavorful and the potatoes are the perfect side dish.
Jamil Ahmed
a@hotmail.frThis recipe is a bit too spicy for my taste, but I think it would be perfect for someone who likes spicy food.
Mr Raseel
rmr42@yahoo.comThe tofu scramble is a bit bland, but the potatoes are delicious.
Wajhee Choudhary
w@yahoo.comThis dish is a great way to use up leftover tofu. It's also a great option for a quick and easy weeknight meal.
ledisha jerono
ledisha@yahoo.comI love this recipe! It's so easy to make and the tofu scramble is so fluffy and flavorful.
MD OKIL MIA
mmia@yahoo.comThis tofu scramble is a delicious and healthy breakfast option. The potatoes are perfectly roasted and the herbs de Provence add a wonderful flavor.