top of page

Weekend Tofu Scramble

This scramble is my go-to for a big weekend breakfast.  The addition of potatoes gives it some extra substance.

Weekend Tofu Scramble: Welcome


Prep time: 15 minutes
Cook time: 30 minutes
Serves: 5
1 onion, chopped
2 russet potatoes, cubed
Splash of olive oil
1 block extra firm tofu, drained
½ cup nutritional yeast
1 tbsp vegan mayo
1 tsp garlic powder
1 tsp onion powder
½ tsp turmeric
½ tsp kala namuk salt
Heat oil in a large skillet.  Sautee onions in the oil for 5 minutes until soft.  Add potatoes and cook until the potatoes are soft on the inside and crispy on the outside.  This should take about 10 to 15 minutes depending on the size of the cubes.
While onions and potatoes are cooking, drain tofu and squeeze out excess liquid, then crumble into a bowl using a fork to a scrambled egg like consistency.  Add nutritional yeast, garlic powder, onion powder, vegan mayo, turmeric, and salt and mix to combine.  Add to the pan with the cooked onions and potatoes.  Cook over medium heat until warmed through.  Season with salt and pepper to taste.

Weekend Tofu Scramble: Text
bottom of page