Series: A Capsule Kitchen: Vegan Potato and Tofu Scramble




My husband and I have this dish for dinner at least once a week, though I think it would work as a breakfast or brunch option as well. I suggest using this recipe as a template, adding or omitting vegetables of your choice. The following recipe is how I typically make it, though I change up the veggies depending on what sounds good, or what we have on hand.


Vegan Potato and Tofu Scramble 

Ingredients (note: I use frozen veggies, aside from the baby carrots and potatoes, but fresh would work fine)

2-4 russet potatoes, depending on their size

A handful of baby carrots, 2 regular carrots, or frozen carrot slices

A handful of broccoli florets

A handful of cauliflower

A handful of green beans

A handful of kale or spinach

¼ cup corn

¼ cup peas

⅓ block of extra firm tofu (feel free to use more if you prefer. I use ⅓ of a block so I have some left to use over the next couple of nights)

Spices (all optional)

Garlic salt (a pinch)

Nutritional yeast (about a tablespoon)

Onion powder (a pinch)

Pepper (to taste)


Instructions

1. Wash, peel, and roughly cut the potatoes into large chunks.

2. Wash and chop baby (or regular) carrots. 

3. Add the potatoes to a pot and cover with water. Bring them to a boil, turn heat down to medium or medium/high and cover with the lid tilted for ventilation. After about 5 minutes, add all the vegetables to the pot, return it to a boil, and reduce heat again to medium and cover with the lid tilted. Cook until the potatoes are tender (test with a fork), about 15 minutes.



4. While the potatoes and vegetables are boiling, slice the tofu into chunks and add to a large pan with a bit of cooking oil (if using - I use vegetable oil). Cook on medium heat, using a spatula to turn the tofu until it begins to brown.



5. Once the potatoes and vegetables are cooked, drain the water from the pot and add them to the pan with the tofu. Using your spatula, mix all the ingredients around so they have a chance to brown, for 5-10 minutes, until everything looks a bit browned and crispy. Add whatever spices you are using as well.



Serve hot, and pair or top with anything you like: avocado, hummus, unsweetened plain vegan yogurt, salsa, vegan cheese, a little ketchup or mustard for dipping, and/or bread (we usually have it with this cornbread). Or have it as is, with no frills.



Options that I think would be good, but I haven’t tried:

Onions

Peppers

Red potatoes

Sweet potatoes

Tomatoes

Zucchini


Get creative with this one - it’s a great, quick recipe for busy nights, or to use up leftovers, and different spices can really vary it every time - curry powder, or lemon juice and dill, or basil and oregano, or rosemary and thyme, would all be yummy alternatives. No doubt you will find something that ends up being one of your go-to favorites, just as we did. 









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