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tofu scramble with vegetables on a plate with roasted potatoes
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5 from 1 vote

Tofu Scramble with Veggies and Roasted Potatoes- The Vegan Breakfast of Champions

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Keyword: tofu scramble
Servings: 4 people
Calories: 365kcal
Author: Kevin

Ingredients

Tofu Scramble:

  • 1 Tablespoon olive oil
  • 14 ounce pack of extra firm tofu. drained
  • 1 small red onion diced
  • 1 red bell pepper diced
  • 1 pound of mushrooms sliced
  • 5 ounces baby spinach
  • 1 head of broccoli cut into florets
  • 10 grape tomatoes cut in half
  • 2 teaspoons turmeric
  • Kosher salt and pepper to taste

Roasted Potatoes:

  • 4-6 Yukon gold potatoes or whatever you have on hand
  • 2 Tablespoons olive oil
  • 2 teaspoons Cajun seasoning
  • Kosher salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 425°F.
  • Cut the potatoes into fork size pieces. Place into a pot and cover with cold water. Add a couple pinches of salt and bring to a boil. Simmer until the potatoes are just done. Drain, then toss in a bowl with olive oil and the seasoning. Spread out the potatoes on a sheet tray lined with parchment paper. Bake for 20 minutes at 425°F.
  • Chop all your veggies and drain the tofu.
  • In a large skillet, add the olive oil over medium-high heat. Add the onions, pepper, and mushrooms. Season with salt and pepper and saute for 5 minutes.
  • Add the broccoli, tomatoes, and crumble in the tofu. add the turmeric and mix well. Cook for an additional 5 minutes. Add the spinach, mix well and turn off the heat. Check the seasoning and adjust. Serve with hot sauce and ketchup.

Nutrition

Calories: 365kcal | Carbohydrates: 45g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Sodium: 169mg | Potassium: 2145mg | Fiber: 12g | Sugar: 9g | Vitamin A: 6050IU | Vitamin C: 213.4mg | Calcium: 202mg | Iron: 10.3mg