Erik picked out this recipe for us to try from Minimalist Baker. I wasn’t sure how much I’d like a tofu scramble with what I thought would be stringy vegetables, but it turned out really well! The “default” recipe is a little on the bland side so add salsa, hot sauce, pepper, a sprinkle of old bay seasoning, or other seasoning/topping of your choice to add some flavor. The roasted potatoes with ketchup and whole wheat pancakes make for a great breakfast-brunch plate.
Servings: enough for 2 people, small amount for 3
- 8 oz. extra firm tofu
- ¼ red onion, thinly sliced (or diced if you prefer)
- ½ red bell pepper, thinly julienned (or diced)
- 2 cups kale or spinach, loosely chopped
- about 2-3 tsp. water
- ½ tsp. sea salt
- ½ tsp. garlic powder
- ½ tsp. cumin powder
- ¼ tsp. chili powder
- ¼ tsp. turmeric (optional)
- black pepper to taste (optional)
- Optional veggie add-ins: 1 small head broccoli, a large handful of sliced mushrooms, sliced green onions
- Ideas for toppings and sides for serving: wfpb-friendly salsa, cilantro, wfpb-friendly hot sauce, breakfast potatoes (quick recipe instructions below), toast, fruit, pancakes
- For the roasted potatoes: Red or Yukon gold potatoes
Skip the paragraph below (directions for making the roasted potatoes) if you are only making the scrambled tofu recipe.
Turn oven to 350°F. Cut the potatoes in quarters (or smaller if your potatoes are large). Place the chopped potato pieces on a parchment paper-lined baking sheet. Cook in the oven for 30-40 minutes, until the potato chunks are clearly browned. Prepare the tofu scramble while the potatoes are in the oven.
Preheat your oven to 350°F (if you have not already done so for the potatoes).
Roll the tofu in a clean towel and place something heavy on top, for about 15 minutes. This will help the towel absorb moisture out of the tofu. Line a baking sheet with parchment paper.
After drying the tofu, crumble it (using your hands is easiest) over the parchment paper. Put the baking sheet in the oven for 30 minutes.
Use a tablespoon or two of water to sauté the bell pepper and onion in a skillet over medium heat. Season with a pinch of sea salt and black pepper. Cook until soft.
Add the kale and cover to steam for about 2 minutes. When the kale has wilted, push the veggies off to one side of the pan.
Whenever the tofu is done add it to the empty side of the pan. In a small bowl (or cup or whatever) mix the water and dry spices. Dump it over the tofu and mix to combine.
Cook for another 5-7 minutes until the tofu browns up a bit, then mix everything together.
Ready to serve! I like to sprinkle a little Cholula hot sauce over it.