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Scrambled Tofu and Potatoes

2021-06-08
  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 25m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

    219
  • Carbohydrates

    12g
  • Fat

    11g
  • Protein

    22g
  • Serving Size

    1.5 Cup
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Ingredients (For Potatoes)

  • 1/4 Cup Olive Oil
  • 4 Red Potatoes, Cubed
  • 1/2 White Onion, Sliced
  • 1 Tablespoon Fresh Rosemary
  • 1 Teaspoon Coarse Salt

Ingredients (For Scrambled Tofu)

  • 1/4 Cup Nutritional Yeast
  • 1/2 Teaspoon Turmeric Powder
  • 2 Tablespoons Water
  • 2 Tablespoons Soy Sauce
  • 1 Package (14 to 16 Ounce) Firm Tofu
  • 2 Teaspoons Olive Oil
  • 1/2 Cup Chopped Bell Pepper
  • 1/2 Cup Chopped Red Onion

Method

Step 1

For potatoes, preheat oven to 450ºF. Add 1/4 cup oil to 12-inch cast-iron skillet; place skillet in the oven for 10 minutes to heat.

Step 2

Bring a large saucepan of water to a boil. Add potatoes; cook for 5 to 7 minutes or until tender. Drain and return to saucepan; stir in white onion, rosemary, and salt. Spread mixture in preheated skillet. Bake 25 to 30 minutes or until potatoes are browned stirring every 10 minutes.

Step 3

For tofu, combine nutritional yeast and turmeric in a small bowl. Stir in water and soy sauce until smooth.

Step 4

Cut tofu into large cubes. Gently squeeze out water; loosely crumble tofu into a medium bowl. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add bell pepper and red onion; cook and stir for 2 minutes or until soft but not browned. Add tofu; drizzle with 3 tablespoons nutritional yeast sauce. Cook and stir about 5 minutes or until liquid is evaporated and tofu is heated through. Stir in additional sauce for stranger flavor, if desired.

Step 5

Divide potatoes among four servings plates; top with tofu mixture.

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