Tofu is a great way to turn scrambled eggs into a healthy, make ahead breakfast. It’s packed with protein, high in calcium, and retains it’s tender texture when stored all week. This is a pretty basic tofu scramble recipe: once you get the hang of it, add your favorite veggies (like some greens or mushrooms) or even more protein, with a can of drained black beans.
- 1 block (15 to 16 oz.) firm or extra firm tofu
- 3 medium yellow potatoes
- Vegetable or olive oil (about 3 tablespoons)
- Ground black pepper
- 1/2 red onion, sliced 1/4″ thick
- 1 red bell pepper (or another color), sliced 1/4″ thick
- 1/2 teaspoon ground turmeric
- For serving: lime juice, salsa, sour cream, and/or avocado
- Drain tofu (see description and picture here) between layers of clean towels with a heavy object on top, about 15 minutes on each side. Meanwhile, dice the potatoes into 1/2″ cubes and prepare the other ingredients.
- Heat a cast iron or nonstick skillet coated with oil (about 1 1/2 tablespoons) over medium-high heat, add potatoes, stir, and spread in a single layer. When the potatoes have browned on one side, stir infrequently and cover the skillet as they continue to cook, so they tenderize more quickly. Once easily pierced with a fork or paring knife, season potatoes with salt and pepper and remove to a bowl.
- Add more oil to the skillet. When hot, add onion and pepper and cook a couple minutes, until beginning to brown and soften. Crumble drained tofu into large chunks into the skillet, stir once, then cook a few minutes at a time without stirring, until tofu browns in places. Add turmeric and a sprinkle of salt and pepper to the skillet and cook a minute more, stirring. Reduce heat and stir cooked potatoes back into the tofu. Adjust seasoning to taste.
- Store cooled scramble up to five days, reheating in the microwave or a skillet (with a splash of water or vegetable stock). Serve with lime juice, salsa, avocado and/or sour cream.
- Category: Breakfast
- Cuisine: Vegan