I’ve been wanting to make a Tofu Scramble for a while now and I finally did it! Generally, I don’t have much time in the morning to cook, and to be totally honest, I am usually craving something sweet and fruity like oats or pancakes so it took me a while to get around to trying it. The solution: Breakfast for supper! The bonus is that it’s pretty quick to make, it takes about 45 minutes, including prep.
I checked out the Minimalist Baker Simple Tofu Scramble recipe for inspiration.
Since we had leftovers from last night, I was able have it again this morning and it was just as tasty!
Spicy Potato Wedges (5 minutes prep, 30 minutes cooking time)
- 3 medium yellow potatoes
- 2 tbsp grapeseed oil (or your preferred cooking oil)
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 to 1 tsp cayenne pepper (depending on how much spice you prefer)
Tofu Scramble (10 minutes prep, 15 minutes cook time)
- 1 block of extra firm tofu
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp cayenne
- 1/2 tsp ground chipotle
- 1 tsp garlic salt
- 1 tomato diced
- 1/2 cup chopped green onion
- 1/2 cup grated daiya cheddar
Start by preheating your oven to 400 degrees celsius.
Dice the potatoes into about 1 inch cubes. Add to a small bowl and drizzle with oil, then add the spices and stir until evenly coated. Spread wedges onto a baking sheet and bake for 30 minutes, flipping them after 15 minutes. While your potatoes are baking, start your tofu!
With your hands, crumble the block of tofu into a medium sized mixing bowl. Add all the spices and mix together. Add some oil on a pan or a skillet and turn the heat onto med-low. Add tofu to pan and cook for 5 minutes, stirring frequently so it doesn’t burn. Stir in the diced tomatoes and chopped onions to the tofu, cook for another 5 minutes. Stir in the daiya cheese and cover for another 5 minutes. The daiya should melt into the tofu, adding a nice cheesy consistency and flavour.
Serve with the potatoes and any other sides you enjoy. When we ate it for supper, we paired it with a simple salad: baby greens, chopped cucumber and a drizzle of balsamic reduction. This morning I paired it with a slice of avocado toast topped with a sprinkle of salt, pepper and lemon juice.