Scrambled Tofu and Potatoes

Author: Recipes_kw
No ratings yet
Prep Time 50 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 4 Servings


  • Oven
  • Stove



  • 1/4 cup olive oil extra virgin
  • 2 cups red potatoes cubed
  • 1/2 cup white onion sliced
  • 1 tbsp rosemary fresh, chopped
  • 1 tsp salt coarse

Scrambled Tofu

  • 1/4 cup nutritional yeast
  • 1/2 tsp turmeric ground
  • 2 tbsp water
  • 2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 14 oz tofu firm
  • 2 tsp olive oil extra virgin
  • 1/2 cup green bell pepper chopped
  • 1/2 cup shallots chopped


  • Heat the oven to 450 degrees while you line a baking sheet with parchment paper.
  • Mix all of the potato ingredients together in a small bowl. Place in a single layer on the baking sheet and bake for 26 to 30 minutes or until potatoes are browned, toss every 10 minutes.
  • In another small bowl add the nutritional yeast, turmeric, water and soy sauce; mix until smooth.
  • Squeeze out any excess water from the tofu using a cheese cloth. Crumble the tofu in a medium sized bowl.
  • Heat the 2 tablespoons of olive oil in a large skillet over medium high heat. Saute the shallots and bell pepper until tender the add the tofu and nutritional yeast sauce.
  • Cook for another 5 to 6 minutes or until liquid is evaporated. Divide potatoes among four serving plates; top with tofu scramble. Enjoy!

My Notes

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