Vegan Tofu Scramble and Fried Potatoes

yum

My mother is obsessed with this recipe, from http://www.vegkitchen.com/, so I thought I would share it here. Ever since she got a bad cholesterol reading from the doctor and drastically reduced the amount of meat and dairy she eats, she’s been on the lookout for the “perfect” tofu scramble to replace eggs. The secret, according to her, is to use vegetables that go well with potatoes, so that you can slather the whole thing with ketchup and not taste the tofu at all. That’s about how I felt towards scrambled eggs when I used to eat them, so this recipe is a pretty good compromise for someone who can tolerate tofu but is not overly fond of it. Anyway, it tastes pretty darn good, and you can view the heart-healthy, low-cholesterol recipe below.

Total time: roughly 20 minutes

Serves: 2-3 people

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion or 3 scallions, chopped
  • 1 jalapeño pepper, chopped
  • 1 red pepper, chopped
  • 1 small zucchini or yellow squash, chopped
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 tablespoon nutritional yeast (for your requisite serving of vitamin B12)
  • 1 tomato, chopped
  • 12 ounces (about 3/4 of a 1-pound package) firm organic tofu,
    drained and squeezed to get rid of excess water
  • 1 bunch fresh cilantro, chopped fine
  • 2-3 medium-sized potatoes
  • Sea salt and fresh ground pepper to taste
  • A lot of ketchup

Instructions:

1. Pre-heat the oven to 400 degrees. Slice potatoes lengthwise into thin strips. Spread thinly on an oil-coated pan, and season with salt and pepper to taste. Drizzle with olive oil, and bake in oven for 10-15 minutes.

2. Heat oil in a large skillet over medium-high heat.  Add chopped onion, jalapeño, red pepper and zucchini.  Stir and continue to cook for 7 to 10 minutes, or until vegetables soften and turn golden and fragrant.

3. Stir in cumin and turmeric and nutritional yeast, coating vegetables well. Add chopped tomato and mix well.

4. Crumble in the tofu, breaking it apart with your hands or a spoon.

5. Mix well. Season generously with sea salt and ground pepper and continue cooking for about 3 minutes, until heated through.

6. Mix in chopped cilantro and serve with potatoes. Enjoy fresh, hot and at once.

You can serve it with a bowl of salad on the side, too.

This entry was posted in Breakfast, Recipes, Tofu and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Vegan Tofu Scramble and Fried Potatoes

  1. Delicious recipes, I can’t wait to try.

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