Tofu Scramble Recipe
Recipe information
Make Tofu Scramble in just 45m. Scrambled Tofu with mushrooms, onions, and peppers. Served over roasted breakfast potatoes, and topped with cilantro and salsa.
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Ingredients
Tofu Scramble
Roasted Breakfast Potatoes
Roasted Breakfast Potatoes
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
2. Prepare the Potatoes
Wash and dice the potatoes into bite-sized cubes. In a bowl, combine the diced potatoes with olive oil, salt, paprika, garlic powder, and black pepper. Mix well to coat evenly.
3. Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
Tofu Scramble
4. Prepare the Vegetables
While the potatoes are roasting, finely chop the onion, bell pepper, and mushrooms.
5. Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes until softened.
6. Add Mushrooms
Add the chopped mushrooms to the skillet and cook for another 3-4 minutes, until they release their moisture and become tender.
7. Prepare the Tofu
Crumble the firm tofu into the skillet using your hands or a fork. Stir in the turmeric powder, garlic powder, salt, and black pepper. Mix everything together until well combined.
8. Cook the Tofu
Cook the tofu mixture for about 5-7 minutes, stirring occasionally, until heated through and slightly golden.
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