Tofu Scramble with Roasted Potatoes
If you don’t eat eggs, but miss scrambled eggs with potatoes for breakfast, this vegan variation will satisfy that craving.
Tofu Scramble with Roasted Potatoes
- 1 red onion, peeled and chopped
- 1 red bell pepper, seeded, cored and diced
- 1 green bell pepper, seeded, cored and diced
- 7 red potatoes, washed and diced
- 1 T olive oil
- 1 package medium firm tofu, drained
- 2 T nutritional yeast
- 1 T coconut aminos
- 1 bunch cilantro
- 1 T hot sauce
- 1/3 cup Kalamata olives, sliced
- Pinch of sea salt
- ½ tsp garlic powder
- ½ tsp cumin powder
- ¼ tsp chili powder
Directions: Preheat oven to 425 degrees. Place onions, bell peppers, potatoes, and olive oil in a large rectangular baking dish and toss to combine. Bake for 30-45 minutes, turning and checking every 15 minutes.
Drain tofu and use paper towels to soak up excess water. Use a potato masher to smash tofu so that it resembles scrambled eggs. Add coconut aminos, cilantro, hot sauce, Kalamata olives, salt, garlic, cumin, and chili powder. Mix until combined.
When potatoes are crispy, portion out ¾-1 cup of potatoes per person with ½ cup to ¾ cup tofu scramble, and toss on plate to combine. Sprinkle more hot sauce on top, if desired. Eat immediately. Keep covered in refrigerator. Heat leftovers in microwave.
