Vegan Tofu Scramble and Fried Potatoes


My mother is obsessed with this recipe, from, 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


  • 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


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.

4 Responses to Vegan Tofu Scramble and Fried Potatoes

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

    • Steffi says:

      Red:Shadowlands es un coñazo supremo. Mal control, curva de dificultad excesivamente elevada, cosas sin sentido e ideas que se cargaban la jugabilidad. Nunca pasé de la ¿quinta? fase, la siguiente a la trampa de los tres prisioneros que podías saltartela muy fÃ.emlientc¡Bién duro le dieron al idiota de Fererghon cuando todo el mundo le decía en las cartas que el resto de juegos eran muchísimo mejores que esa bazofia. Seguro que el top 5 ese debía estar trucado por él.

    • / Bunları \\\\"geliÅŸme\\\\" bölümünde belirtmeyi düÅŸünüyordum Emre. Bu yazımda dünyadaki genel durumdan bahsediyordum. O sıkıntıları bizzat yaÅŸamış biri olarak sana katılmamak elde deÄŸil.

    • bv,a sério? Isso é muito bom. Vou experimentar fazer o mesmo.Essa de “vocal performance” é que não me agrada. Obrigado pelos updates que tens vindo a fazer em relação a este assunto. Cheers.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s