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 and a side of crispy potatoes, this scramble is a hearty and healthy protein-packed breakfast (or breakfast for dinner!) that everyone will enjoy!
Tips for Success
- Use extra firm or firm tofu. Medium tofu works alright but anything softer, like silken, is just too soft.
- Don’t skip the tofu seasonings. I knew a vegetarian that told me he wasn’t wild about the tofu scrambles but I discovered that he was only using turmeric to flavor the tofu and nothing else. The turmeric adds vibrant color but everything else provides all the flavor!
Recipe FAQ
Golden potatoes, red potatoes, or the mini potato medley work best. I avoid russet potatoes for the herbed potatoes.
Absolutely! I list my favorite variety, but scrambles are versatile and often I’ll use up whatever I have on hand that needs to be used, like cauliflower or even carrots.
FUN FACT:
Storage + Reheating
Store leftover scramble and herbed potatoes in separate containers in the fridge for up to 5 days.
Reheat scramble quick and easily in the microwave or in a skillet on the stovetop on medium heat. To crisp potatoes back up, reheat in the air fryer or oven, just until crispy.
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! 🙂
