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
 

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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3 Comments

  1. Pingback: How Living in Japan Changed My Feelings About Tofu | Katie's Conscious Kitchen

  2. Pingback: How to Roast Sheet Pan Veggies | Katie's Conscious Kitchen

  3. Pingback: Peanut Tofu Skewers - Katie's Conscious Kitchen

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