Turmeric Tofu Scramble

I love a nice, big breakfast. Furthermore, I love it when said big breakfast includes a boat load of potatoes and a flavour filled, protein packed scramble. So, I give to you this easy and delicious turmeric tofu scramble.

Before you do any vegetable prep for this recipe, it’s important to cut your tofu block in half, wrap it up in paper towel and then place a stack of dishes on top to strain the excess liquid from it. You should let it sit like that for about 15 minutes, so essentially the entire time you are prepping the veg and getting the potatoes started. Other than that, the rest of this recipe is very straightforward and yields a satisfying result.

The quantities I’m going to list below will either feed 3-4 people, provide you with leftovers or you can use ½ the tofu and ½ the potato and just feed yourself a phat feast. I ended up saving some tofu for breakfast the following morning but the potatoes didn’t stand a chance.


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Turmeric Tofu Scramble
I love a nice, big breakfast. Furthermore, I love it when said big breakfast includes a boat load of potatoes and a flavour filled, protein packed scramble. So, I give to you this easy and delicious turmeric tofu scramble.
Course Main Dish
Cuisine Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Optional:
Course Main Dish
Cuisine Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Optional:
Instructions
  1. Slice tofu brick in half. Wrap in paper towel and stack plates on top to strain excess moisture while you prep vegetables/ begin cooking potatoes.
  2. Begin heating 2 TBSP olive oil on medium-high heat in large pan. Dice potatoes and add to pan. Season with garlic, paprika, parsley, salt/pepper and stir.
  3. Heat 1 TSBP olive oil in a separate pan on medium heat. Dice green pepper and onion. Add to pan, stir. Once vegetables are tender, remove from pan and set aside.
  4. In the same pan used for vegetables, add tofu and begin to “scramble” with wooden spoon or spatula (you may need to add more olive oil). Cook for 3-4 min. Once tofu begins to soften, sprinkle 1 TSP of turmeric and salt/ pepper to taste. Mix in cooked vegetables and continue to mix. Cook for 3-4 minutes and remove from heat.
  5. Once potatoes are finished cooking, serve with scramble. Tomato and/or avocado optional as garnish/ mix in.
Recipe Notes

Tip: You should be mixing the potatoes around throughout the entirety of this meal preparation. You will likely need to add 1-2 TSP of olive oil as needed. They should take 15 minutes to cook/ should be done by the time you’re done cooking the vegetable/ tofu.

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