Tofu Scramble and Potato Wedges

I’ve been wanting to make a Tofu Scramble for a while now and I finally did it!  Generally, I don’t have much time in the morning to cook, and to be totally  honest, I am usually craving something sweet and fruity like oats or pancakes so it took me a while to get around to trying it.  The solution: Breakfast for supper!  The bonus is that it’s pretty quick to make, it takes about 45 minutes, including prep.

I checked out the Minimalist Baker Simple Tofu Scramble recipe for inspiration.

Since we had leftovers from last night, I was able have it again this morning and it was just as tasty!



Spicy Potato Wedges (5 minutes prep, 30 minutes cooking time)

  • 3 medium yellow potatoes
  • 2 tbsp grapeseed oil (or your preferred cooking oil)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 to 1 tsp cayenne pepper (depending on how much spice you prefer)

Tofu Scramble (10 minutes prep, 15 minutes cook time)

  • 1 block of extra firm tofu
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 1/2 tsp ground chipotle
  • 1 tsp garlic salt
  • 1 tomato diced
  • 1/2 cup chopped green onion
  • 1/2 cup grated daiya cheddar



Start by preheating your oven to 400 degrees celsius.

Dice the potatoes into about 1 inch cubes.  Add to a small bowl and drizzle with oil, then add the spices and stir until evenly coated.  Spread wedges onto a baking sheet and bake for 30 minutes, flipping them after 15 minutes.  While your potatoes are baking, start your tofu!

With your hands, crumble the block of tofu into a medium sized mixing bowl.  Add all the spices and mix together.  Add some oil on a pan or a skillet and turn the heat onto med-low.  Add tofu to pan and cook for 5 minutes, stirring frequently so it doesn’t burn.  Stir in the diced tomatoes and chopped onions to the tofu, cook for another 5 minutes.  Stir in the daiya cheese and cover for another 5 minutes.  The daiya should melt into the tofu, adding a nice cheesy consistency and flavour.

Serve with the potatoes and any other sides you enjoy.  When we ate it for supper, we paired it with a simple salad:  baby greens, chopped cucumber and a drizzle of balsamic reduction.  This morning I paired it with a slice of avocado toast topped with a sprinkle of salt, pepper and lemon juice.


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