[FOOD RECIPE] Tofu Scramble with Potatoes

Veganuary starts TOMORROW!!! Are you excited? I know I am! In order to help you start your day off right, let me share with you one of my absolute favourite breakfast recipes: Tofu Scramble with Potatoes.

What I am sharing with you can either be eaten as-is or be used as a base recipe. Often times, I do eat this just as-is, but I prefer adding a leafy green vegetable, peppers, and onions to the mix.

Without further ado, here is:


Now for some delicious pictures of the process, as well as some tips. And a video.


Okay, so first we got these two cute little potatoes:

I chop ’em up, throw ’em into a pan (it’s got a high edge, but you don’t need one of those to make Tofu Scramble) with some water. I normally would cover it after I turn on the heat, but the cover was in the dishwasher, so I was like ha. ha. ha. It can stay uncovered.

After that, I moved onto the tofu. I first drain the tofu by cutting along the edge of the packaging. I do NOT cut it all open; I cut it open ENOUGH to allow for the draining of the water, but not for the tofu to fall out. Once it’s drained, I put it on a plate with a paper towel, pat it try, and then cut it into slabs. Then I cut it again into smaller pieces, just before chopping it roughly.

Once that’s done, I pour it into the pan with the potatoes, stir it a bit, and then pour on my spices: nutritional yeast, onion powder, garlic powder, salt, and pepper. The ONLY spice I do not put on initially is turmeric.

I stir until the spices disappear into the dish. I wait a few seconds before adding even more nutritional yeast, as well as the turmeric. I stir again and watch as the dish turns a nice yellow colour.

After that, you’re done! You just need to take it out and move it to your plate.

For this particular tofu scramble, I ended up adding some kale, peppers, and onions afterward, although I recommend adding your vegetables around the same time as the potatoes, if you were to do the same.

I actually really like serving tofu scramble with a side of baked beans (vegan, of course), veggie sausage, and toast with a bit of coconut oil (which is basically nature’s butter, oh my gosh, it is SO GOOD).

If you would like some ideas for other versions of tofu scramble, here are some links:
Cheap Lazy Vegan’s Tofu Scramble with Mushrooms and Chickpeas
Edgy Veg’s Tofu Scramble
Fork & Bean’s Tofu Scramble Egg (no nutritional yeast needed)
One Green Planet’s Tips for Making Killer Tofu Scramble


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