If you follow my Instagram Stories, you know my son loves breakfast foods!
He eats a big breakfast every morning, whether he’s going to school or home on the weekend. He loves pancakes and french toast but he will always choose a big savory spread if given the choice.
Crazily enough, he is the only one in the family who truly loves breakfast food. I, however, do love a big savory brunch spread every so often. So since it was just my son and myself for dinner, we decided to switch it up and have breakfast for dinner!
A big (but crazy easy!) spread of tofu scramble for me, scrambled eggs and bacon for my son, plus roasted potatoes, roasted tomatoes, sauteed spinach and sauteed mushrooms.
Have you tried tofu scramble before? It is super easy to make and I happen to love it!
For the basics, all you need is Extra Firm Tofu, onions, green onions (or scallions), salt, pepper and turmeric for that fabulous yellow color!
All you do is heat oil in a saucepan, saute the onions, then with your hands or a fork crumble the tofu into bite size pieces directly into the pan with the onions. This shows how the tofu crumbles into pieces.
Add the turmeric, salt and pepper– everything will turn yellow and be well seasoned– and let is heat up. It comes together super quickly!
You can also add any other vegetables you like. I sometimes add carrots, peppers and even nutritional yeast to vary the flavor.
Serve it with some roasted potatoes, roasted tomatoes, sauteed spinach and mushrooms and you have a feast!
Any one else love breakfast for dinner?
And let know if you’re trying tofu scramble for the first time, leave a comment and let me know how ou like it!
Scroll down to see the recipe and leave a comment if you try.
Breakfast inspo for anytime! Scrambled Tofu with onions and turmeric, sautéed spinach, sautéed mushrooms, roasted potatoes and roasted tomatoes. Simple, Savory and Delicious!
Author: Healthy Gluten-Free Family
Recipe type: Breakfast, Dinner, Veggies
Cuisine: Gluten-free, Vegan
Serves: 2-3 servings
Basic Tofu Scramble
1-2 tablespoons any neutral oil (olive, avocado, grape seed)
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
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
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.
In a large saucepan, heat oil until shimmering, 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)
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.
Add turmeric, salt and pepper and mix well. Everything will turn yellow! (add nutritional yeast now if using)
Sauté approximately 5-7 minutes or until tofu is heated through. Taste and adjust to tastes as needed.
Remove from heat, top with green part of green onion when serving. Set aside.
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.
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.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper
Gently toss tomatoes in a touch of olive oil
Roast in a preheated 400 degree over for 10-15 minutes or until tomatoes are soft and skin is starting to peel back
Preheat oven to 400 degrees Fand line a baking sheet with parchment paper.
Cut Potatoes in half or quarters, depending on preference
Toss potatoes in olive oil.
Place in a single layer on a baking sheet. Sprinkle with salt and rosemary, if using.
Bake for approximately 30 minutes or until the edges are crisp and golden
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...