Spicy Baked Tofu Scramble with Potatoes

This tofu scramble recipe is a great way to mix up breakfast and get some veggies in your first meal of the day. Serve with portobello mushroom steak; leave out the potatoes and serve crispy hash browns instead! This can be served with toast if you leave out the potatoes. Don't forget the fruit for an unforgettable breakfast or brunch.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 250 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons vegetable oil
• ⅛ teaspoon ground black pepper
• ground black pepper to taste
• 1 tablespoon chopped fresh cilantro
• ¼ cup chopped green bell pepper
• ¼ teaspoon ground turmeric
• 3 cloves garlic
• ¼ teaspoon cumin seeds
• 1 cup chopped red onion
• ¼ cup chopped jalapeno pepper
• 1 tablespoon nutritional yeast
• 1 pinch garlic powder, or to taste
• 1 pinch onion powder, or to taste
• ¼ teaspoon fennel seeds
• 4 fresh curry leaves
• ¼ teaspoon black mustard seeds
• 5 small golden potatoes, thinly sliced
• 1 (12 ounce) package extra-firm tofu, drained and rinsed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven for 15 minutes.

Step 3

Heat a nonstick pan over medium heat. Add oil, onion, curry leaves, mustard seeds, fennel seeds, cumin seeds, salt, and black pepper. Cook for 5 minutes. Add jalapeno and bell pepper and cook for 2 minutes more. Add potatoes and cook for another 10 minutes. Transfer mixture to a large glass casserole dish.

Step 4

Meanwhile, combine tofu, turmeric, black pepper, onion powder, and garlic powder in the same nonstick pan over medium heat. Break tofu into scrambled egg consistency and cook for 5 minutes. Add nutritional yeast and cook over low heat for about 1 minute more. Remove from heat and add cilantro.

Step 5

Remove casserole dish from the oven and add tofu mixture; stir to combine and return to the hot oven.

Step 6

Continue baking for 10 minutes more. Let rest 5 minutes before serving.