Veggie Tofu Scramble

Vegan or Vegetarian
(serves 4)

Prepare potatoes:

Potatoes may be cooked up to two days in advance. (They taste great in burritos, too. So you may want to make extra!)

4 small red potatoes
1 T canola oil
1-1/2 tsp cumin
1 tsp coriander
1/4 tsp turmeric
1-1/2 tsp garam masala (optional)
1/8 tsp cayenne
1/4 tsp garlic salt
1 tsp salt

Dice into 1/2" cubes (medium dice). Mix all ingredients in bowl. Bake at 350 degrees F for 45 minutes on a baking sheet. Let cool for 5-10 minutes.

Prepare tofu:

16 oz extra firm tofu

Rinse tofu. Crumble into colander to drain excess moisture. Set aside.


Get ready to scramble!

2 T canola oil
3 oz baby spinach (half of a 6 oz bag) or 1/2 bunch stemmed spinach
1 red bell pepper, diced
small red onion, diced
4-5 "sausage" links, cut into quarters
1 tsp turmeric
1/4 tsp chili powder
1/4 tsp salt

In skillet, heat oil over medium heat. Add sausage links to brown for about 3-5 minutes. Add onion, red pepper, saute for about 3 minutes, until onions are translucent. Add turmeric, chili powder, salt and tofu. Stir to blend spices into tofu, cook for about 8 minutes. Add potatoes. Stir to combine. Add spinach, turn off the heat. Toss until spinach is wilted. Salt to taste.


Todd made these for breakfast and we ate them as is. We still had leftovers, so I made them into sandwiches a couple of days later. I reheated the scramble in a saucepan with a dash of water. I toasted the bread, then melted cheddar cheese on one slice and spread mustard on the other slice. Assemble, and voila! An egg and cheese sandwich, just (not quite) like dad used to make:)