This Tofu Scramble with Crispy Herbed Potatoes is a perfect way to start the day! The tofu “eggs” are savory and flavorful, seasoned with nutritional yeast, turmeric, onion and garlic powder, making a perfect egg substitute. Paired with sautéed veggies seasoned to perfection and a side of potatoes, this Tofu Scramble with Crispy Herbed Potatoes is a hearty and healthy protein-packed breakfast (or breakfast for dinner!) that everyone will enjoy!
Tips for Success
- Extra firm or firm tofu works best. Medium tofu works alright but anything softer (like silken) is out of the question. It’s just too soft.
- Don’t skip any of the tofu seasonings! I know someone that wasn’t super wild about the tofu scrambles but I came to find out that he was just using turmeric to flavor the tofu and nothing else. Nutritional yeast is not optional as it’s the backbone of the tofu flavoring, the dijon mustard along with the garlic and onion powder adds so much!
- Golden, red, or mini potato medley work best! I personally avoid russet potatoes for the herbed potatoes.
Better than eggs
A bold statement, but I do think tofu scrambles are better than egg scrambles! Between the sulfur smell, surprise shell shards, and the occasional unappetizing discovery when cracking one open, eggs can be a turn-off. But aside from that, eggs are surprisingly high in cholesterol and saturated fat. A single egg has around 213 milligrams of cholesterol, which is more cholesterol than an 8-oz steak and double the amount of cholesterol in a Big Mac. Ready for some scary statistics? Eating one egg per week appeared to increase the odds of diabetes by 76%, two eggs a week appeared to double the odds, and a single egg per day tripled the odds.1
Tofu scrambles, on the other hand, have all the delicious flavor and clean protein without the baggage of cholesterol and saturated fat. Also, there’s never a surprise shell crunch!
Veggie Tofu Scramble with Crispy Herbed Potatoes
Equipment
- 1 stove
- 1 air fryer or oven
- 2 large bowls
- 1 Large skillet
- 1 Medium sized pot
Ingredients
Herbed Potatoes
- ½ tsp baking soda
- 1 lb golden, red or mini potato medley, 1 ½-2" cubed
- 1 tsp dried rosemary, crumbled with your fingers
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp salt, to-taste
- several grinds of black pepper, to-taste
Tofu Scramble:
- 1 lb extra firm or firm tofu
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric powder
- 1 tsp Dijon mustard
- ¼ tsp salt more to-taste
- 5-10 grinds black pepper to-taste
- ½ of a red or yellow onion chopped
- 1 cup chopped broccoli or sliced zucchini
- ½ of bell pepper sliced
- 1 cup spinach or kale chopped
For serving
- sliced cherry tomatoes
- avocado, sliced
- chopped cilantro (optional)
Instructions
- Drain extra firm/firm tofu and wrap in a clean kitchen towel to blot out excess moisture while prepping veggies.
- Place cubed potatoes in a medium sized pot with enough water covering potatoes and ½ tsp baking soda and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook until potatoes are fork-tender. Use a colander to strain the water then transfer potatoes to a large bowl. Toss with all the rest of the spices under "herbed potatoes".For Air Frying: Place potatoes in parchment-lined basket or tray (depending on air fryer model) and air fry for about 10 minutes. Air fryers vary, so keep an eye on them.Baking: Pre-heat oven to 350°. Option to toss potatoes in drizzle of olive oil. Place seasoned potatoes on a parchment-lined baking sheet and bake for about 15-20 minutes, until potatoes are crispy. Keep an eye on them so they don't burn.
- To prepare the tofu, use your fingers to crumble tofu into small chunks into a large bowl. Add in ¼ cup nutritional yeast, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp turmeric powder, 1 tsp Dijon mustard, ¼ tsp salt, and black pepper to-taste. Stir to coat.
- Heat a large skillet (non-stick works best) on medium heat. Sauté onions in a drizzle of oil or small splash of water until translucent. Add broccoli (or zucchini) and cook until softened. Stir in bell pepper, spinach, and seasoned tofu. Cook until tofu firms up and just begins to brown a bit, then turn off heat.
- Serve with sliced cherry tomatoes and avocado, garnishing with optional cilantro. Enjoy!
Did you enjoy this Veggie Tofu Scramble with Crispy Herbed Potatoes? I’d love to hear about it in a comment! 🙂
