Vegan Tofu Scramble & Roasted Red Potato Recipe
When making that transition to eliminate animal foods, it’s often challenging to give up a few life time favorites. For me, it was the breakfast foods I loved. Breakfast has always been my favorite meal of the day and eggs were one of those staples I craved. So I had to come up with an amazing replacement to satisfy my tastebuds. How could I make tofu come close to or even better then my all time favorite egg dishes?
Well after years of experimenting here is what I came up with. Here is the recipe for my delicious plant-based, gluten-free, oil-free tofu scramble loaded with fresh organic veggies and a side of breakfast potatoes.
Tofu Scramble Ingredients
- Extra Firm Tofu
- Diced Onions
- Diced Jalapeños
- Diced Red Peppers
- Diced Mushrooms
- Diced Zucchini
Roasted Red Potatoes Ingredients
- Red Potatoes
- Cooked In Water
- Your Choice of Seasoning
STEP 1 - VEGAN TOFU SCRAMBLE
Dice up the onions, jalepeños, red peppers, mushrooms, and zucchini then sauté them all in water in a frying pan until they are tender.
Note: Remaining oil free is my ultimate goal hence avoiding empty added calories and unwanted fats. Cooking without oil has its challenges as food tends to stick to most pans.
I was delighted to discover Scanpan. Love using this pan. I use small amounts of water or veggie broth for most recipes if extra liquid is needed. For my tofu scramble, all those delicious vegetables produce enough water that I often don’t have to add any liquid at all.
STEP 2
In a separate bowl, crumble tofu & season with your favorite herbs and spices:
- Nutritional yeast
- Garlic powder
- Paprika
- Pepper & Salt ( I don’t add salt to my food)
- Turmeric
Note: Tofu is such a versatile high-protein food. There are endless ways we can prepare it. And to top it off, its gluten-free, dairy free & naturally low calorie. I recommend the organic varieties, avoiding GMO soybeans.
I frequently use the Organic, Sprouted, Trader Joe brand, but any organic extra firm brand will cook up nicely. A nice bonus is its cholesterol lowering effects and a whole bucket of other health benefits.
STEP 3
Add tofu to sautéed veggies, cook all the way through.
STEP 1 - ROASTED RED POTATOES
Cut up potatoes and put in baking dish lined with parchment paper.
Note: Although any variety of potato will work, I lean towards using little red potatoes. They cook up nice and crisp using above spices or feel free to change the spices up a bit and use your favorites. Add little bits of water and line your pan with parchment paper for a nonstick, oil-free pile of yummy breakfast potatoes.
STEP 2
Season to taste with same seasonings.
Put seasoned potatoes in a roasting dish, and add a little water (since no oil is being used).
STEP 3
Cook on 425 degrees for about 40 minutes or until desired tenderness.
STEP 4
Now take your delicious breakfast with a cup of hot tea or coffee out on your patio, listen to the birds chirp and indulge.