Sweet Potato Tofu Scramble
Sweet Potato Tofu Scramble
Yield: 2-3 Bowls
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Picture this: a sizzling hot skillet filled with fluffy, golden pieces of tofu infused with a savory blend of garlic, onions, and turmeric. The aroma alone is enough to make your mouth water. As you take your first bite, your taste buds are hit with a burst of flavour - the nutty taste of nutritional yeast, the subtle heat of cayenne pepper, and the earthiness of fresh mushrooms and sweet potato. The texture is perfectly balanced - the tofu is firm, yet still delicate. Each bite is a satisfying mix of flavors and textures, leaving you feeling both nourished and satisfied. This tofu scramble is a plant-based breakfast masterpiece that will make you forget all about eggs.
Ingredients
Roasted Sweet Potatoes
- 2 Sweet Potatoes
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
Tofu Scramble
- 2 Tablespoons
- 1 Small Onion Sliced
- 1 Red Pepper Sliced
- 1 Yellow Pepper Sliced
- 1 Green Pepper Sliced
- 3 Cloves Garlic Minced
- 1 Cup Cremini Mushrooms Sliced
- 1 Head of Broccoli Cut into Florets
- 1 Block Firm Tofu
- 1 Teaspoon Paprika
- 1 Teaspoon Cayenne
- 1 Tablespoon Chili Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 Tablespoons Hot Sauce
Cheese Sauce
- 1/2 Cup Milk
- 1/2 Cup Nutritional Yeast
- 1/2 Teaspoon Basil
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon salt
- 3 Cilantro Sprigs (Optional Garnish)
Instructions
- Preheat oven to 425 F. Cut potatoes into cubes and spread onto a baking sheet. Massage potatoes with olive oil and sprinkle with potato seasoning. Bake for 20 minutes.
- Heat 2 tablespoons of olive oil in a large pan on medium heat. Add onions, peppers, garlic, and a pinch of salt and pepper. Sauté until onions become translucent, adding water as needed.
- Add broccoli and mushrooms to pan. Cover and let cook for 5 minutes on medium heat or until broccoli can be easily speared with a fork.
- Uncover pan and crumble tofu into your sauté pan. Let cook on medium heat for 5 minutes allowing the moisture to be cooked out of the tofu.
- Add tofu seasoning and mix well until evenly coated. Cook on low for 5 minutes to allow flavours to absorb into the tofu.
- For the cheese sauce, heat milk on medium to high heat in a small pot. Add nutritional yeast and stir until completely blended. Reduce heat to low and add basil, paprika, and salt. Allow cheese sauce to thicken on low heat.
- Assemble your sweet potato tofu scramble by plating your potatoes then tofu and vegetable mix. Top with cheese sauce and garnish with cilantro (optional).