Potato and Tofu “Egg” Scramble Bowl
Although most people turn their nose up or scrunch their face to the idea of tofu “eggs”, these really are quite good.
My husband was quite skeptical about trying these and after eating the entire bowl, his response was “not bad”. Which to him means, although I’m not fond of eating as much plant-based foods as we are these days… this isn’t as bad as I thought it would be. In fact, they are pretty good.
Since trying to switch our eating to a more plant-based diet, we are struggling the most with breakfast… You can only eat so much toast and oatmeal every day before you just plain get sick of it – haha!! Am I right though!?! We all need a little variety in our meals ~
My youngest daughter requests this meal at least one to two times a week. She’s not too big on breakfast foods, but really loves this meal! I think we make this at least once a week. It’s vegetable-based, tasty and fairly healthy overall.
- 3 medium to large potatoes of choice, diced into bite-sized pieces
- 1 small yellow or red onion, chopped
- Salt, to taste (I only add a few pinches)
- Pepper, to taste (I only add a few pinches)
- 1/4 teaspoon garlic powder (or a few fresh garlic cloves, minced)
- 1-2 tablespoons olive oil
- (1) 16-ounce block firm Tofu
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- Black Pepper, just a pinch (or to taste)
- 1/4 teaspoon turmeric
- 1/4 Teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsweetened and unflavored non-dairy milk
Fried Potatoes Instructions:
- Wash, peel and chop potatoes
- Heat large non-stick or cast iron pan on medium-high heat.
- Add 1 tablespoon olive oil.
- Add potatoes to heated pan and stir around to coat with oil. Adding a little as needed to keep from sticking to the
- Let potatoes brown and stir occasionally.
- While potatoes are browning, chop onion and set aside.
- It’s also time to start your tofu eggs (see below). Cooking both at the same time will give you the best results and all will be fresh and warm to eat.
- Once potatoes have browned on all side and are fork-tender, add chopped onions, salt, pepper, garlic powder. Add salt and pepper in sparingly to taste. You can always add more salt and pepper once your bowl is assembled. But remember – you can’t take it out once it’s in. I have accidentally oversalted or over-peppered meals and it almost ruins it for me and everyone else eating that meal 🙂
- When onions are cooked through or softened, your potatoes should be done and ready to go. Cook longer if you like crispier potatoes~
Tofu Eggs Instructions:
- Heat a second large non-stick or cast iron pan on medium heat.
- Open tofu package and drain water.
- Add 1 tablespoon olive oil to heated pan.
- Add tofu to pan and breakdown/mash into smaller pieces as it cooks.
- Cook tofu, stirring frequently for 4-5 minutes until the water from the tofu is mostly gone.
- Combine the nutritional yeast, salt, turmeric, garlic powder, and a pinch of black pepper into a small bowl.
- Once water is mostly gone, add in the spice ingredient combination, stir together and cook for about 5 minutes, stirring consistently.
- Pour in the non-dairy milk and stir to mix.
Bring It All Together:
- Place cooked potatoes in the bowl, then add cooked tofu, and any additional toppings you’d like and Enjoy!
- Tofu “Eggs” are also great alone.
- You could serve a side of avocado toast or plain toast.
- Adding 1/4 cup diced onion or a few cloves of minced garlic to pan and sauting for 2-3 minutes prior to adding tofu into the pan could add a little more flavor to your Tofu “Eggs”.
- Add in vegetables could include fresh spinach, thin sliced red peppers, small chopped broccoli, chopped asparagus.
- You can omit the oil from tofu if you are trying to limit or reduce oil in your diet. Just stir more consistently to avoid sticking to the pan.
- Additional toppings to bowl, eggs, or just fried potatoes could include ~ sliced avocadoes, chopped green onions, sun-dried tomatoes, salsa or even ketchup.
Hope you enjoy this satisfying breakfast.