Scrambled Tofu & Roasted Potatoes
 
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Breakfast inspo for anytime! Scrambled Tofu with onions and turmeric, sautéed spinach, sautéed mushrooms, roasted potatoes and roasted tomatoes. Simple, Savory and Delicious!
Author:
Recipe type: Breakfast, Dinner, Veggies
Cuisine: Gluten-free, Vegan
Serves: 2-3 servings
Ingredients
Basic Tofu Scramble
  • 1 container extra firm tofu, drained and rinsed
  • 1 small yellow onion, chopped (approximately 1 cup)
  • 2 green onions, white and green parts divided
  • ½ tsp turmeric
  • ¼ - ½ tsp salt (depending on personal tastes)
  • ¼ tsp pepper
Optional add ins
  • Nutritional Yeast to taste -- Optional. I didn't have any today but add sometimes for additional flavor
  • ½ cup -1 cup chopped bell pepper
  • ½ cup diced carrots
Veggies
  • 1 5oz container fresh baby spinach
  • 1 container cherry tomatoes
  • 1 8oz container sliced mushrooms
  • 1 bag of petite potatoes, any color or mixed
  • 2-3 tablespoons Olive Oil
  • 4-6 garlic cloves, minced & divided
  • Kosher Salt to taste
  • Pepper to taste
  • Fresh Rosemary, 1-2 tablespoons, optional for potatoes
Instructions
Tofu Scramble
  1. Pat dry tofu and cover in an absorbent towel or many paper towels then cover with a heavy pan and let sit for approx 15 minutes to release water. NOTE: I don't always cover with the pan but I will wrap the tofu block in paper towels to absorb the water.
  2. In a large saucepan, heat oil, then add onions and white parts green onion. Saute until translucent and tender, approx 10 minutes. (NOTE: if adding any additional veggies, add them after sauteing the onions for about 5 minutes, then cook all the vegetables an additional 7-10 minutes or until tender)
  3. Unwrap tofu, and with a fork or your hands crumble tofu into bite size pieces and add tofu directly to the pan with the onions. Stir to combine.
  4. Add turmeric, salt and pepper and mix well. Everything will turn yellow! (add nutritional yeast now if using)
  5. Sauté approximately 5-7 minutes or until tofu is heated through. Taste and adjust to tastes as needed.
  6. Remove from heat, top with green part of green onion when serving. Set aside.
Sauteed Mushrooms
  1. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2-3 minced garlic cloves and saute 30 seconds, until just fragrant. Add mushrooms and saute 7-10 minutes until tender. Season with salt & pepper to taste. Set aside.
Sautéed Spinach
  1. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add 2-3 minced garlic cloves and saute 30 seconds, until just fragrant. Add spinach and saute 2-4 minutes until wilted. Season with salt & pepper to taste. Set aside.
Roast Tomatoes
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper
  2. Gently toss tomatoes in a touch of olive oil
  3. Roast in a preheated 400 degree over for 10-15 minutes or until tomatoes are soft and skin is starting to peel back
Roast Potatoes
  1. Preheat oven to 400 degrees Fand line a baking sheet with parchment paper.
  2. Cut Potatoes in half or quarters, depending on preference
  3. Toss potatoes in olive oil.
  4. Place in a single layer on a baking sheet. Sprinkle with salt and rosemary, if using.
  5. Bake for approximately 30 minutes or until the edges are crisp and golden
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/tofu-scramble-and-roasted-potatoes/