Veggie Tofu Scramble

Vegan or Vegetarian
(serves 4)

Prepare potatoes:

Potatoes may be cooked in advance, and are completely optional for this dish. (They taste great in burritos, too. So you may want to make extra!). If you made these in advance, just throw them in your toaster oven to reheat while you're making the rest of the dish.

6 small red potatoes
1 - 1 1/2 T canola oil
1 tsp cumin
1/2 tsp coriander
1/4 tsp turmeric
1/8 tsp cayenne
1/4 tsp garlic salt
1 tsp salt

Dice potatoes into 1/2" cubes (medium dice). Mix all ingredients in bowl. Put onto a baking sheet pan and bake at 350 degrees (F) for 45 minutes, or until soft to a fork. Let cool for 5-10 minutes. If bland, add more salt to taste.

Prepare tofu:

16 oz extra firm tofu or Super Firm (available through the Wildwood brand).

Rinse tofu. Crumble into colander. Set aside.
Get ready to scramble!

2 T canola oil
3 oz baby spinach (half of a 6 oz bag) or 1/2 bunch stemmed spinach (optional)
1 red bell pepper, medium diced
small red onion, medium diced
4-5 "sausage" links
1 tsp turmeric
1/4 tsp chili powder or 1/8 tsp. cayenne
1/4 tsp salt (+/- to taste)

In skillet, heat oil over medium heat. Add sausage links and brown (about 3-5 minutes). Remove them from the pan, cut them into 1" pieces and set aside.
Add onion and saute for about 3 minutes, until onions are translucent.
Add turmeric, chili powder, salt and tofu. Stir to blend spices into tofu.
Add the bell pepper and potatoes, cook for about 8 minutes, or until the peppers have softened. Stir to combine. Add spinach, turn off the heat. Stir around until spinach is wilted. Salt to taste.


Todd made these for breakfast and we ate them as is. We still had leftovers, so I made them into sandwiches a couple of days later. I reheated the scramble in a saucepan with a dash of water. I toasted the bread, then melted cheddar cheese on one slice and spread mustard on the other slice. Assemble, and voila! An egg and cheese sandwich, just (not quite) like dad used to make:)