Summer Tofu Scramble w/ Roasted Potatoes

Whenever I order tofu scrambles at vegan brunch restaurants (yes, these exist) I’m usually either very disappointed or completely blown away. This recipe is inspired by the latter experience. I absolutely adoooooore this breakfast. This delicious tofu scramble is perfect in the summertime, featuring roasted sweet corn and cherry tomatoes, yummy potatoes, and my favorite ever Chipotle Lime Sauce and a bit of cilantro to tie it all together.

Summer Tofu Scramble w/ Roasted Potatoes

Veggies | Protein | Potatoes (Grain Alternative)

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Active Time: 10 minutes

Inactive Time: 25 minutes

Servings 2

Ingredients

 

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Tofu Scramble

• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 14 ounce package extra-firm tofu, 12 oz
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• 1/8 tsp turmeric
• 1/8 tsp chili powder
• 1 tbsp water
• 1/4 tsp sea salt
• 2 tbsp fresh cilantro chopped, to garnish, or chopped green onions

Sheet Pan Roast

• 12 oz baby potatoes, halved
• 1 ear corn, or 3/4 cup fresh or frozen corn kernels
• 1/2 pint cherry tomatoes
• 1 tsp olive oil, or a light spray
• sea salt and pepper
• pinch of smoked paprika

Chipotle Lime Sauce (2 Servings)

• 1/4 cup tahini, 2 oz
• 1/2 lime, juiced
• 1 Tbsp apple cider vinegar
• 1/2 tsp chipotle paste, or powder, adjust to taste
• 1 clove garlic, crushed or very finely minced

Instructions

 

Sheet Pan Roast

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Rub the potatoes, corn cob, and tomatoes in a tiny bit of olive oil, salt, pepper, and smoked paprika. Roast for 25 minutes.

Chipotle Lime Sauce

• Meanwhile, combine the Chipotle Lime Sauce ingredients in a cup or small jar with a fork, adding water to thin if needed 1 tsp at a time. (Consistency will depend on the brand of tahini you use)

Scramble

• In a skillet over medium heat, sauté the onions and peppers in a tiny bit of oil and cook for 5-7 minutes, until the onions are translucent.
• Drain the tofu and place in a paper towel or clean kitchen towel. With your hands, squeeze out as much water as you can. Don't worry about breaking the tofu into pieces, it's for a scramble!
• In a small bowl or cup, stir together the garlic powder, cumin, turmeric, chili powder, sea salt, and 1 tbsp of water.
• Use a fork to crumble tofu into bite-sized pieces in a bowl. Move the veggies to one side and add tofu to pan. Sauté for 2 minutes. Also add greens at this point, if using.
• Pour the spice slurry over the tofu, distributing it evenly. Gently toss and stir until all of the tofu is coated and seasoned.
• Cook another 5-7 minutes until tofu isn't releasing any more water and smells fragrant.
• Cut the corn off the cob and add it to the scramble along with the roasted potatoes.
• Transfer to serving bowls, garnish with the roasted tomatoes and cilantro, and drizzle with the Chipotle Lime Sauce.

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