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4.93 from 13 votes
Plate of Tofu Scramble with toast, avocado slices, and a dish of ketchup.
Loaded Tofu Scramble
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Tofu scramble with the works! This savory vegan breakfast is packed with flavor and loaded with crispy potatoes, juicy red bell peppers and hearty kale.  

Course: Breakfast
Cuisine: American
Servings: 4
Calories: 277 kcal
Author: Alissa
Ingredients
  • 2 tablespoons canola oil, or high heat oil of choice
  • 1 small (8 ounce/227 gram) russet potato, diced into about ½ inch pieces
  • 1 medium onion, diced
  • 1 bell pepper (any color), roughly chopped
  • 3 garlic cloves, minced
  • 1 (14 ounce/400 gram) package extra firm tofu, drained and patted dry
  • 2 cups roughly chopped kale leaves
  • 2 tablespoons soy sauce1
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon hot sauce (such as Cholula) or to taste
  • Black pepper, to taste
  • Kala namak, to taste (optional - for eggy flavor)
  • Toppings or accompaniments of choice
Instructions
  1. Coat the bottom of a large nonstick skillet with the oil and place it over medium heat.

  2. Give the oil a minute to heat up, and when it begins to shimmer add the potato.

  3. Cook the potato, flipping occasionally, until the pieces are just fork tender and crisp on the outside, about 8 minutes2.

  4. Add the onion to the skillet and cook it with the potato until it just begins to soften, about 3 minutes, continuing to flip everything occasionally.

  5. Add the bell pepper. Cook everything for about another two minutes, until the pepper begins to soften up.

  6. Push everything to the sides of the skillet and add the garlic to the middle. Cook the garlic for about 1 minute, until very fragrant.

  7. Break tofu into bite-sized chunks and add it to skillet. Flip everything a few times with a spatula to mix the ingredients.

  8. Cook the mixture for about 5 minutes, flipping occasionally and breaking up chunks of tofu as needed, until the tofu begins to dry up and crisp in spots.

  9. Add the kale, in batches if needed, letting each batch wilt slightly before adding the next.

  10. Stir in the soy sauce, nutritional yeast, cumin, and turmeric. Flip everything again to incorporate the ingredients. Cook for 1 to 2 minutes, until most of the soy sauce dries up and the kale has fully wilted.

  11. Remove the skillet from heat and season the scramble with hot sauce, kala namak (or table salt), and black pepper to taste.

  12. Serve with toppings and accompaniments of choice.

Recipe Notes
  1. Use gluten-free tamari instead if needed.
  2. You have the option of removing the potatoes from the skillet at this point, which will keep them extra crispy. I prefer to leave them in, just to make life easy. If you do take them out, be sure to add an extra dash of oil to the skillet before adding the onion. Return the potatoes to the skillet around just after you add the spices.
Nutrition Facts
Loaded Tofu Scramble
Amount Per Serving (1 heaping cup (¼ of recipe))
Calories 277 Calories from Fat 109
% Daily Value*
Fat 12.1g19%
Saturated Fat 1.5g8%
Sodium 587mg24%
Potassium 1091mg31%
Carbohydrates 31.8g11%
Fiber 5.9g24%
Sugar 4.6g5%
Protein 15g30%
Calcium 220mg22%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.