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Veggie Tofu Scramble with Herbed Potatoes
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Veggie Tofu Scramble with Crispy Herbed Potatoes

Tasty scrambles don't require eggs! This easy-to-make Veggie Tofu Scramble with Crispy Herbed potatoes is a clean, power-house breakfast that both vegans and non-vegans will enjoy!
Prep Time20 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Tofu
Servings: 3 Servings
Author: The Wandering Veggie

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!