Veganuary starts TOMORROW!!! Are you excited? I know I am! In order to help you start your day off right, let me share with you one of my absolute favourite breakfast recipes: Tofu Scramble with Potatoes.
What I am sharing with you can either be eaten as-is or be used as a base recipe. Often times, I do eat this just as-is, but I prefer adding a leafy green vegetable, peppers, and onions to the mix.
Without further ado, here is:
- 2 smallish yellow potatoes
- extra firm tofu
- 6 to 7 tablespoons of nutritional yeast
- garlic powder
- onion powder
- iodized salt
- black pepper
- water for softening the potatoes
- Wash, scrub, and dice your potatoes into whatever size chunks you would like.
- Throw them into a medium/large-sized pan with at least 1/4th cup of water; cover, if you have a cover available. Use medium-high heat.
- While the potatoes are softening a bit, drain your tofu, place it on a plate with a paper towel, pat it dry, and begin chopping it up into chunks; alternately, you can crumble it in by hand once the potatoes have softened a bit.
- Place the tofu into the pan along with the potatoes.
- Sprinkle salt all over the tofu & potatoes.
- Throw in 3 tablespoons of nutritional yeast, as well as black pepper, onion powder, and garlic powder to your taste; stir
- After a minute or so, throw in 3 to 4 (I usually do 3 and a half) tablespoons of nutritional yeast, as well as a few dashes of turmeric; stir
- After another minute or so, shut off the heat, and serve!
Adapted from Guilt Free Vegan's Easy Tofu Scramble
Now for some delicious pictures of the process, as well as some tips. And a video.
Okay, so first we got these two cute little potatoes:
I chop ’em up, throw ’em into a pan (it’s got a high edge, but you don’t need one of those to make Tofu Scramble) with some water. I normally would cover it after I turn on the heat, but the cover was in the dishwasher, so I was like ha. ha. ha. It can stay uncovered.
After that, I moved onto the tofu. I first drain the tofu by cutting along the edge of the packaging. I do NOT cut it all open; I cut it open ENOUGH to allow for the draining of the water, but not for the tofu to fall out. Once it’s drained, I put it on a plate with a paper towel, pat it try, and then cut it into slabs. Then I cut it again into smaller pieces, just before chopping it roughly.
Once that’s done, I pour it into the pan with the potatoes, stir it a bit, and then pour on my spices: nutritional yeast, onion powder, garlic powder, salt, and pepper. The ONLY spice I do not put on initially is turmeric.
I stir until the spices disappear into the dish. I wait a few seconds before adding even more nutritional yeast, as well as the turmeric. I stir again and watch as the dish turns a nice yellow colour.
After that, you’re done! You just need to take it out and move it to your plate.
For this particular tofu scramble, I ended up adding some kale, peppers, and onions afterward, although I recommend adding your vegetables around the same time as the potatoes, if you were to do the same.
I actually really like serving tofu scramble with a side of baked beans (vegan, of course), veggie sausage, and toast with a bit of coconut oil (which is basically nature’s butter, oh my gosh, it is SO GOOD).
If you would like some ideas for other versions of tofu scramble, here are some links:
Cheap Lazy Vegan’s Tofu Scramble with Mushrooms and Chickpeas
Edgy Veg’s Tofu Scramble
Fork & Bean’s Tofu Scramble Egg (no nutritional yeast needed)
One Green Planet’s Tips for Making Killer Tofu Scramble