Description
You like scramble, you like breakfast potatoes – pile them on, cover with tasty toppings – tofu scramble breakfast bowl here you come!
Ingredients
For The Roasted Potatoes (or try Crispy Roasted Sweet Potato):
- 12 –16 small yellow flesh potatoes (or 6 cups diced)*
- 1/2 – 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 tsp smoked paprika
For The Tofu Scramble:
- 350g firm tofu (drained if it’s really watery and crumbled)
- 1 red pepper, diced (fresh or frozen)
- 1 cup spinach (fresh or frozen)
- 1/2 tsp vegan butter or oil
- 1/2 tsp black salt for “egg like” smell/flavour or sea salt to taste
- 1 tsp turmeric
- 1/4 tsp garlic powder
- 1 tbsp nutritional yeast
Great Ideas For Toppings:
- Extra Speedy Queso
- Timely Guacamole
- Quick Pickled Onion
- Mashed avocado with lime juice
- Refried Beans
- Salsa
- Hemp seeds etc!
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- To roast your potatoes, preheat the oven to 425 degrees F and line a baking tray with parchment paper or a silicone mat.
- Wash your potatoes and pat them dry. Chop them in half and then quarters.
- Either on the baking sheet or in a separate bowl, drizzle the potatoes with oil and sprinkle on the seasonings. Stir to coat evenly and spread them in a single layer on your prepared baking sheet.
- Roast for 30-40 minutes, making sure to flip the potatoes around the 20 minute mark.
- While your potatoes roast, drain your tofu if it is really wet. Some moisture makes for a tastier scramble so I usually skip this step.
- Dice your red pepper and prepare any other toppings for your bowl, like mashed avocado with a squeeze of lime and a sprinkle of salt. And our speedy queso!
- With about 10 minutes left for your potatoes, start the scramble. Heat a non-stick skillet over medium heat, melt the butter, and cook the red pepper for 1-2 minutes.
- Combine the salt, turmeric, and garlic powder in a small dish with 1 tbsp of water.
- Crumble the tofu with your hands or a fork and add it to the skillet. Pour in the sauce with the seasonings and stir to coat. I like to add another dash of water to the seasonings dish, swish it around to get any leftover spices, and pour that over the tofu as well. Stir to combine and cook for 1 minute or so.
- Sprinkle in the nutritional yeast and stir to combine. Then add the spinach and cook, stirring, for 3 minutes or until the spinach is wilted and all the flavours have combined.
- To serve, divide the roasted potato between bowls and top with the scramble. Add any additional toppings you desire. Mashed avocado, guacamole, refried beans, hummus, salsa, and hemp hearts are our go-to’s. And our speedy queso is a must!
Notes
*Cost Comparison: CAD $7.56 ($1.89/serving). Even with the added cost of any other toppings the savings are quite substantial compared to a CAD $12-$15 breakfast scramble bowl purchased out. And the tofu plus the “eggy” seasonings for the scramble cost us CAD $2.79 vs roughly $2.95 for 6 eggs (which would be less than the traditional 2 egg scramble per person).
*Feel free to make this with roasted sweet potato or just layer the scramble on a bed of roasted veggies. Make it your own and let us know how you adapt it!
*Black salt or Kala Namak gives a great “egg-like” smell and bit of flavour but feel free to use sea salt in its place.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Roasted, Stovetop
- Cuisine: American