Go Back

Summer Tofu Scramble

Veggies | Protein | Potatoes (Grain Alternative)
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Katie's Conscious Kitchen


Potatoes (Grain Alternative)

  • 2 handfuls 12 oz baby potatoes, halved


  • 1 bell pepper diced
  • 1/2 red onion diced
  • 1 ear of corn husk and silk removed
  • Handful of cherry tomatoes
  • Handful of kale chopped


  • 12 oz extra-firm tofu

Chipotle Lime Sauce (Makes 4 Portions)

  • 1/2 cup 4 oz tahini
  • 1 lime juiced
  • 1 chipotle chili pepper canned in adobo sauce chopped
  • 2 cloves garlic
  • 2 Tbsp apple cider vinegar


  • Pinch of smoked paprika
  • Fresh cilantro or green onions chopped
  • Pinch of salt and pepper to taste

Tofu Sauce (Combine in a cup with a fork)

  • 1/4 tsp sea salt
  • 1/4 tsp each garlic powder & cumin
  • 1/8 tsp each chili powder & turmeric
  • 1 Tbsp water


  • 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. Bake for 25 minutes.
  • Meanwhile, in a skillet over medium heat, sauté the onions and peppers in a tiny bit of oil and cook for 5-7 minutes, until browned and liquid has evaporated. Add kale and cover to steam for 2 minutes.
  • Blend Chipotle Lime Sauce ingredients, adding water to thin (start with 2 Tbsp).
  • Use a fork to crumble tofu into bite-sized pieces. Move the veggies to one side and add tofu to pan. Sauté for 2 minutes, then stir in the tofu sauce. Cook another 5-7 minutes until tofu is slightly browned.
  • Toss everything together, garnish, and drizzle with Chipotle Lime Sauce.