- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2 ½ cups + ½ English muffin + ¼ cup fresh fruit
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This tofu veggie scramble is perfect for a lazy breakfast or special occasion brunch. Buttery asparagus spears, wilted chard, and tangy cherry tomatoes pair well with the eggy tofu mixture, and a sprinkle of fresh herbs ties everything together. Crispy oven-roasted home fries add heft to the meal with minimal active prep time. Serve with fresh seasonal fruit and whole wheat English muffins for a memorable breakfast that’ll keep you powered up for hours. We love the versatility of this recipe: Feel free to use whatever veggies you have, and for mornings when time is tight, skip the potatoes and serve the scramble over whole wheat or gluten-free bread. And who said you can’t have breakfast for dinner?!
Tip: To make this gluten-free, replace the whole wheat English muffin with corn tortillas, baked tortilla chips, or gluten-free bread.
For more inspiration, check out these tasty ideas:
Ingredients
- 1 pound red-skin potatoes (2-inch diameter), quartered
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 1 to 2 teaspoons ground turmeric
- ½ teaspoon dry mustard
- 2 14- to 16-oz. package firm tofu
- 12 oz. asparagus, trimmed and cut into 1-inch pieces
- ⅓ cup thinly sliced shallots
- 2 cups torn Swiss chard leaves
- 1 cup cherry or grape tomatoes, halved
- 1 to 2 tablespoons chopped fresh sage, dill, or parsley
- 2 whole wheat English muffins, split and toasted
- 2 cups sliced fresh fruit
Instructions
- Preheat oven to 425°F. Line a shallow roasting pan with parchment paper. Add potatoes and sprinkle with paprika, ½ teaspoon of the salt, ¼ teaspoon of the garlic powder, and the pepper; toss to coat. Roast, uncovered, 30 to 35 minutes or until potatoes are tender and starting to brown, stirring once halfway through roasting.
- Meanwhile, in a large bowl whisk together turmeric, mustard, the remaining ½ teaspoon salt and ¼ teaspoon garlic powder, and 2 tablespoons water. Pat tofu with a clean towel or paper towels until well dried. Coarsely crumble tofu into bowl with turmeric mixture; toss until well coated.
- In an extra-large skillet cook asparagus and shallots over medium 3 to 4 minutes or until vegetables are crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in tofu mixture. Cook and stir 4 to 5 minutes or until heated through, gently stirring occasionally.
- Add chard, tomatoes, and sage. Cook 2 to 3 minutes or until liquid is evaporated and chard is lightly wilted, stirring frequently (try to avoid crumbling tofu any further). Serve with potatoes, English muffins, and fruit.
Per serving (2 ½ cups + ½ English muffin + ¼ cup fresh fruit): 367 calories, 45 g carbohydrates, 29 g protein, 10 g total fat, 0 g cholesterol, 42 mg sodium, 8 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(4 from 2 votes)The tofu veggie scramble was very colorful but tasted bland. Needed more salt. For the herbs, I added half sage and half parsley. I didn't like the sage. Adding a little more salt and some nutritional yeast made it taste better. I did not make the potatoes.
We had this for breakfast this morning. We used some red onion, bell pepper and zucchini that we needed to use up, and had it with the roasted potatoes and some cantaloupe we had on hand. It made for an excellent weekend breakfast.
I see no oil in this recipe. How can veggies roast without at least a thin layer of oil without gettin simply dried out?
Hi Cathleen, Thanks for your query. Yes, that's right, there is no oil in this recipe, as Forks Over Knives advocates a low-fat, oil-free style of cooking. The potatoes will get crispy on the outside, while the inside will stay moist. We encourage you to give it a try, and if you're interested in learning more about oil-free cooking, check out this guide: https://www.forksoverknives.com/wellness/plant-based-cooking-how-to-cook-without-oil/