Hello everyone,
There is a saying in my kitchen – Good food plus good food equals good food. We say this when trying to decide if we want to make a one skillet meal or keep all the ingredients separate. We generally opt for one skillet so there is a less clean up, and heck, it tastes the same anyway! This means we make a lot of ragouts, skillet means, and scrambles.
This week we made a super satisfying southwest inspired tofu scramble. We considered keeping the potatoes separate as their own hash brown segment, but then we decided to lump them into the scramble. Because, why not?! It tasted great. The tofu had a spicy, smokey flavor, and the vegetables were reminiscent of fajitas. Think of this as a meal every bit as tasty as tacos, but more socially accepted before noon.
Give the recipe a try and let me know what you think!
Cheers!
Jocelyn
Ingredients/ Shopping List:
- Scramble
- 2 tbs avocado oil
- 1 package extra firm tofu, drained
- 4-5 red potatoes, diced
- ½ jalapeño, minced
- ½ cup onion, minced
- ½ cup yellow pepper, chopped
- ½ cup orange pepper, chopped
- ½ cup green pepper, chopped
- Scramble Seasoning
- 3 tbs rolled oats
- ½ tbs turmeric
- ½ tsp cayenne pepper
- 1 tsp cajon seasoning
- 1 tbs nutritional yeast
- 1 tbs flour
- Additions
- ½ ripe avocado, sliced for garnish
- ¼ cup vegan cheese (I used Chedder Daiya shreds)
- Optional vegan sour cream
- Fresh ground salt and pepper to taste
Directions
- Bring water in a medium saucepan to a boil.
- Place the red potatoes in the water, and boil for 3-5 minutes until easily pierced by a fork.
- Drain the water and set aside the potatoes to cool.
- Chop tofu into 1″ square cubes. Lightly ‘smash’ the tofu so it makes large ‘crumbles.’
- Place the tofu in a small mixing bowl and add the “Scramble seasoning” mixture. Combine well, and set aside.
- Heat avocado oil in a skillet.
- Slice the avocado, and set aside.
- Mince the jalapeño.
- Chop the onion, orange, yellow, and green peppers.
- Chop the red potatoes once cool enough to handle.
- Sauté the peppers until they turn bright but are still a little crisp.
- Add the potatoes, onion, and jalapeño.
- Once almost fully sautéed, add in the tofu mixture.
- Let the tofu heat up until one side gets slightly browned but not burnt.
- Flip and stir the tofu veggie mixture until evenly cooked. (Note, you may need to add more oil to prevent sticking).
- Garnish with vegan cheese, avocado, optional sour cream, and fresh ground salt and pepper to taste.
- Serve warm and enjoy!
I’m rather proud of my tofu scramble recipe, but I’m intrigued by this concoction…especially the seasoning mixture. What is the purpose of the flour and oats? It really looks delicious and I can’t wait to make it.
Hi Mary, I add the flour and oats to cost the tofu to help it crisp up a tiny bit. It adds a bit of texture but doesn’t affect the flavor.