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

Tasty scrambles don't require eggs! This easy-to-make veggie scramble with herbed potatoes is a clean, power-house breakfast that both vegans and non-vegans will enjoy!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Tofu
Servings: 3 Servings
Author: The Wandering Veggie

Ingredients

Herbed Potatoes

  • 1 lb golden red, or mini potato medley, cubed
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried rosemary
  • ¼ tsp salt, to-taste
  • several grinds of 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 

  • cherry tomatoes sliced
  • avocado slices
  • minced cilantro optional

Instructions

  • Drain extra firm/firm tofu and wrap in a clean kitchen towel to blot out excess moisture while prepping veggies.
  • Warm large skillet on medium heat with a drizzle of oil. Add chopped potatoes, ½ tsp dried basil, ½ tsp oregano, ½ tsp rosemary, ¼ tsp salt, and several grinds of pepper. Cover with a lid, stirring occasionally, and adding a splash of water if needed. When potatoes start to soften remove lid and cook until they begin to brown, flipping occasionally. It usually takes about 20 minutes to cook potatoes depending on thickness.
    If you have an air fryer, toss potatoes in seasoning with or without a drizzle of oil and air fry for about 10 minutes.
  • 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, with the option of drizzling in a little bit of olive oil.
  • Heat another large skillet on medium heat. Sauté onions and broccoli (or zucchini) until softened. Add in bell pepper, spinach, and seasoned tofu. Cook until everything is the desired softness.
  • Serve with sliced cherry tomatoes and avocado, garnishing with optional cilantro. Enjoy!