Loaded Tofu Scramble

Plate of Tofu Scramble with toast, avocado slices, and a dish of ketchup.

4.93 from 14 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Calories: 277kcal

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

US Customary - Metric

Instructions

Coat the bottom of a large nonstick skillet with the oil and place it over medium heat.
Give the oil a minute to heat up, and when it begins to shimmer add the potato.
Cook the potato, flipping occasionally, until the pieces are just fork tender and crisp on the outside, about 8 minutes².
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.
Add the bell pepper. Cook everything for about another two minutes, until the pepper begins to soften up.
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.
Break tofu into bite-sized chunks and add it to skillet. Flip everything a few times with a spatula to mix the ingredients.
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.
Add the kale, in batches if needed, letting each batch wilt slightly before adding the next.
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.
Remove the skillet from heat and season the scramble with hot sauce, kala namak (or table salt), and black pepper to taste.
Serve with toppings and accompaniments of choice.

Notes

Use gluten-free tamari instead if needed.
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