Scrambled Tofu and Potatoes is one of those quick and easy dishes that you can prepare with little effort. The name may not sound delicious but with the right spices, scrambled tofu and potatoes can be really tasty. It can also be used as a substitute to scrambled eggs and potatoes. Eating well is all about knowing what goes well with what. It’s also knowing how to blend different flavors together to create something really special.
In this article you will learn the secret to making mouth watering scrambled tofu and potatoes. This recipe will have all who eat it asking and begging for more. Lets dive right in.
For the potatoes you will need:
1/4 cup of olive oil
4 to 5 red potatoes, cubed. Regular potatoes work just as well.
1/2 white onions. sliced. You can use the purple onions to add more color if you choose.
1 tablespoon of chopped fresh rosemary
1 teaspoon coarse salt.
For the scrambled tofu you will need:
1/4 cup nutritional yeast
1/4 teaspoon ground turmeric
2 tablespoons of water
2 tablespoons of soy sauce
1 package of firm tofu (14 ounces). You can use extra firm as well.
2 teaspoons of olive oil
1/2 cup of chopped green bell pepper. You can throw in some red and yellow peppers for more color.
2 green onions chopped
STEP 1. For this recipe of scrambled tofu and potatoes you will need to preheat the oven to 450 degrees. Add 1/4 cup of olive oil to a 12 inch skillet. Then place the skillet into the oven.
STEP 2. Bring the large saucepan of water to a boil, then add the potatoes. Cook for about 5 to 7 minutes or until the potatoes are nice and tender. Next drain the potatoes and return it to the saucepan. Next, stir in the onions, salt and rosemary. Spread the mixture in the preheated skillet. Leave in the oven for 25 to 30 minutes or until the potatoes are brown. Stir every 10 minutes to prevent burning.
STEP 3. For the tofu, combine the yeast and turmeric in a small bowl. Then, stir in the water and soy sauce until it is smooth.
STEP 4. Cut the tofu into about 8 cubes. Then gently squeeze out the water. Be careful not to smash them. Then loosely crumble the tofu into a medium sized bowl. Heat 2 teaspoons of olive oil in a large skillet over medium to high heat. Add in the bell peppers and red onion. Cook and stir for about 2 minutes or until the mixture is soft but not brown. Add tofu, then drizzle in the yeast sauce. Cook and stir for about 5 minutes or until liquid has evaporated and tofu is all one color and heated through. You can stir in additional sauce for a stronger flavor if you desire.
STEP 5. Divide potatoes among four serving plates, top on the tofu. Then Sprinkle with green onions.
This scrambled tofu and potato recipe will make about 4 servings. Try it and send us an email at comments@eatingwell101.com. We love to hear your feedback because it helps us to know what kind of recipes you are looking for. This is great for breakfast or brunch. It is a healthy way to start your day with plenty of energy and low fat. Scrambled tofu and potatoes, Who Knew?
Yum, this recipe looks delicious! I love tofu scramble and these potatoes on the side really takes it over the top!
I know right? That is definitely one of my quick favorites. Watch out for our video series “In the Kitchen” where we will show you how to make this dish. Thank you for your feedback.
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