Potato Breakfast Scramble

Here's my favorite recipe for tofu scramble.  Here are a couple photos of when I made this for samples at the Fargo-Moorhead Health Expo on February 22, 2015.  I cooked everything separately, then you throw it together at the end, and serve!

I love the simplicity of this recipe, because I always have the ingredients in my pantry.  And if you like, you may cook any style of breakfast potatoes (boiled, baked, fried, etc.)... and this is pretty versatile, because you can keep the tofu and potatoes separate, or throw them together at the end.  

Depends on who you're serving breakfast for, I guess.  

My husband is not a vegetarian, so he's not the biggest fan of tofu scramble for breakfast.  But, if I'm just making this for my daughter and I, usually I make as directed.  Bon appetite!  

Let me know what you think in the comments below!  Or on our Facebook page "Courtney's Pantry."


Potato Tofu Breakfast Scramble
yield: 2-4 servings

1 pound small red, or gold, potatoes
1 TB oil
1 small onion, diced
1 bell pepper, diced (any color)
1 14 or 16 oz container extra firm tofu, rinsed
4 large cloves garlic, pressed or minced
3 TB nutritional yeast flakes
1 ½ TB chicken-style seasoning
1 TB soy sauce, Tamari, or Bragg’s Liquid Aminos
½-1 tsp dried parsley
Sea salt, to taste

1.  Cook the potatoes: Bring unsalted water to boil over medium high heat.  Add potatoes and cook until tender, about 15 minutes.  Let cool, and dice potatoes into chunks.  Add potatoes to a hot, oiled skillet in one single layer.  Cook for 10 minutes until golden brown.
2.  Cook the tofu: In the meantime in another skillet over medium high heat, add the onions and peppers.  Cook until 10 minutes, until the onions and peppers are soft and everything is browned as you like it.  Crumble the tofu with your hands into a large pan.  Add the garlic, yeast flakes, chicken-style seasoning, soy sauce, and dried parsley.  Stir everything together, and cook it until the tofu starts to look nice and golden brown.  You may add a dash of oil to help the tofu to brown up a bit.
3.  Mix everything together: In a large bowl add potato mixture and tofu mixture.  Toss together and season with salt, to taste.