Scrambled Tofu with Crispy Home Fries
Most days I don't have time to cook a complete warm breakfast, so we usually opt for oatmeal, a smoothie, or a chia pudding parfait. But some weekends, especially lazy Sundays, just call for a long morning of cooking up something great in the kitchen.
I absolutely love home fries! Who doesn't, right?? I think I actually love potatoes in all forms. I'm not sure I've ever had a potato that I haven't enjoyed, but home fries are especially delicious! They're so crispy and crunchy on the outside, with just the right amount of pillowy tenderness on the inside. And these are so simple, but so full of flavor and spice! They are also so welcoming to ketchup and hot sauce and I just love hot sauce.. I put it on just about everything..
And what pairs better with home fries than a scramble? Yeaaahhhhhhhh Budddyyyyyyy! In my opinion tofu makes a great scramble, much better than any egg scramble I've ever had. It crumbles easily and has such a neutral flavor that it takes on the flavor of whatever it is seasoned with so well. And the fluffy texture is so on point--much like eggs, without the funky egg yolk smell. A certain egg aficionado in my house started eating this and said "wtf? I just realized we're eating eggs, but you don't eat eggs." Yea tofu scramble will fool the egg lovers out there, and once they're hooked, they'll realize it's even better! These warm, soft, fluffy, garlicky little bits of crumbled tofu pair so well with these simple but flavorful home fries. 🙌 Together they make the perfect breakfast meal, especially for a lazy weekend.
And if you're feeling extra fancy or have on hand in the fridge, you could always add a crumbled up vegan sausage to the pan, like the Fieldroast Mexican Chipotle sausage I used in the picture above. 👆
|Servings||Prep Time||Cook Time||Total Time|
|3||15 mins.||40 mins.||55 mins.|
For the Potatoes:
- 4 large Red Potatoes
- ½ an onion
- 3 tablespoons olive oil
- ¾ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
For the Tofu:
- 1 teaspoon olive oil
- 1 teaspoon vegan butter
- 4 scallions
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 14 ounce square of tofu
- 1 dash of turmeric (optional)*
*I only use a small dash of turmeric in this recipe to add a touch of color to the tofu—making the tofu look just like scrambled eggs. The amount is so small that it does not affect the flavor of the dish.
For the Potatoes:
- Preheat oven to 400 degrees.
- Dice potatoes and onion into roughly half-inch cubes.
- Toss potato and onion in olive oil, salt, black pepper and garlic.
- Arrange on a lightly greased baking sheet and bake for approximately 40 minutes or until crispy and brown, tossing once halfway through cooking.
For the Tofu:
- While the potatoes are cooking, prepare the tofu by rinsing it and draining it. To drain it, you can either use a tofu press, or if you don’t have one, you can set a small plate upside down on a large plate. Place the tofu on the bottom side of the small plate and place another small plate on top of the tofu. Then place something of substantial weight on top of that plate. Let the excess moisture drain onto the large plate for about 15 minutes.
- After 15 minutes, unwrap the tofu and wipe the plate dry. Place tofu back on the plate and break apart the tofu with a fork.
3. Heat pan over medium heat. Add olive oil, vegan butter and scallions.
4. Sautee scallions until they are wilted and slightly browned.
5. Add tofu, salt, pepper, garlic powder and dash of turmeric. Sautee for approximately 5-7 minutes until everything is combined and cooked.
And if you're anything like me, obviously you're not quite finished yet...
So, go ahead and add some hot sauce and ketchup to your dish.