Tofu Scamble & Roasted Potatoes

A simple and delicious plant-based meal any time of day

Savory and Satisfying!

I love seeing all the gorgeous savory breakfasts in my feed each day but with our morning routine (translation: we wake up with just enough time to eat and get to school) such a breakfast just isn’t happening. So it was fun to make it for dinner.

My plate is tofu scramble with onions & turmeric, sautéed spinach, sautéed mushrooms, roasted potatoes and roasted tomatoes. My son opted for eggs and bacon with his veggies & potatoes. Either way, it was delicious!

Scroll down to see the recipe.

Tofu Scamble & Roasted Potatoes

Recipe

Scrambled Tofu & Roasted Potatoes
 
Breakfast inspo for anytime! Scrambled Tofu with onions and turmeric, sautéed spinach, sautéed mushrooms, roasted potatoes and roasted tomatoes. Simple, Savory and Delicious!
Author:
Recipe type: Breakfast, Dinner, Veggies
Cuisine: Gluten-free, Vegan
Ingredients
Tofu Scramble
  • 1 container extra firm tofu, drained and rinsed
  • 1 small onion, chopped
  • ½ tsp turmeric
  • ¼ - ½ tsp salt (depending on personal tastes)
  • ¼ tsp pepper
  • Nutritional Yeast to taste -- Optional. I didn't have any today but add sometimes for additional flavor
Veggies
  • 1 5oz container fresh baby spinach
  • 1 container cherry tomatoes
  • 1 8oz container sliced mushrooms
  • 1 bag of petite potatoes, any color or mixed
  • 2-3 tablespoons Olive Oil
  • 4-6 garlic cloves, minced & divided
  • Kosher Salt to taste
  • Pepper to taste
  • Fresh Rosemary, 1-2 tablespoons, optional for potatoes
Instructions
Tofu Scramble
  1. Pat dry tofu and cover in an absorbent towel or many paper towels then cover with a heavy pan and let sit for approx 15 minutes to release water.
  2. In a large saucepan, heat oil, then add onions and saute until translucent and tender, approx 10 minutes.
  3. Unwrap tofu, and with a fork or your hands crumble tofu into bite size pieces
  4. Add tofu to the onions
  5. Add turmeric, salt and pepper and mix well. Everything will turn yellow!
  6. Sauté approximately 7-10 minutes or until tofu just starts to brown
Sauted Mushrooms
  1. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2-3 minced garlic cloves and saute 30 seconds, until just fragrant. Add mushrooms and saute 7-10 minutes until tender. Season with salt & pepper to taste.
Sautéed Spinach
  1. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2-3 minced garlic cloves and saute 30 seconds, until just fragrant. Add spinach and saute 2-4 minutes until wilted. Season with salt & pepper to taste.
Roast Tomatoes
  1. Gently toss tomatoes in a touch of olive oil
  2. Roast in a preheated 400 degree over for 10-15 minutes or until tomatoes are soft and skin is starting to peel back
Roast Potatoes
  1. Cut Potatoes in half or quarters, depending on preference
  2. Toss potatoes in olive oil.
  3. Place in a single layer on a baking sheet. Sprinkle with salt and rosemary, if using.
  4. Bake in a preheated 425 degree oven for approximately 25-30 minutes or until the edges are crisp and golden

 

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